<h2>MEATS AND POULTRY.</h2>
<p></p>
<p></p>
<p></p>
<h3>To Boil Fresh Meat.</h3>
<p></p>
<p>In boiling fresh meat, care is necessary to have the water boiling
all
the time it is in the pot; if the pot is not well scummed, the
appearance of the meat will be spoiled.</p>
<p>Mutton and beef are preferred, by some, a little rare; but pork and
veal
should always be well done. A round of beef that is stuffed, will take
more than three hours to boil, and if not stuffed, two hours or more,
according to the size; slow boiling is the best. A leg of mutton
requires from two to three hours boiling, according to the size; a
fore-quarter from an hour to an hour and a half; a quarter of lamb,
unless, very large, will boil in an hour. Veal and pork will take
rather
longer to boil than mutton.</p>
<p>All boiled fresh meat should have drawn butter poured over it, after
it
is dished, and be garnished with parsley.</p>
<p>The liquor that fresh meat, or poultry, is boiled in, should be
saved,
as an addition of vegetables, herbs, and dumplings make a nourishing
soup of it.</p>
<p>A large turkey will take three hours to boil--a small one half that
time; secure the legs to keep them from bursting out; turkeys should be
blanched in warm milk and water; stuff them and rub their breasts with
butter, flour a cloth and pin them in. A large chicken that is stuffed
should boil an hour, and small ones half that time. The water should
always boil before you put in your meat or poultry. When meat is
frozen, soak it in cold water for several hours, and allow more time in
the cooking.</p>
<p></p>
<p></p>
<h3>To Boil a Turkey.</h3>
<p></p>
<p>Have the turkey well cleaned and prepared for cooking, let it lay in
salt and water a few minutes; fill it with bread and butter, seasoned
with pepper, salt, parsley and thyme; secure the legs and wings, pin it
up in a towel, have the water boiling, and put it in, put a little salt
in the water; when half done, put in a little milk. A small turkey will
boil in an hour and a quarter, a middle sized in two hours, and a large
one in two and a half or three hours; they should boil moderately all
the time; if fowls boil too fast, they break to pieces--half an hour
will cook the liver and gizzard, which should be put round the turkey;
when it is dished, have drawn butter, with an egg chopped and put in
it,
and a little parsley; oyster sauce, and celery sauce are good, with
boiled turkey or chicken.</p>
<p></p>
<p></p>
<h3>To Boil Beef Tongue, Corned Beef &c.</h3>
<p></p>
<p>If the tongue is dry, let it soak for several hours, put it to boil
in
cold water, and keep it boiling slowly for two hours; but if it is just
out of the pickle, the water should boil when it goes in.</p>
<p>Corned or pickled beef, or pork, require longer boiling than that
which
is dry; you can tell when it is done by the bones coming out easily.
Pour drawn butter over it when dished.</p>
<p></p>
<p></p>
<h3>To Boil a Ham.</h3>
<p></p>
<p>A large ham should boil three or four hours very slowly; it should
be
put in cold water, and be kept covered during the whole process; a
small
ham will boil in two hours. All bacon requires much the same
management,--and if you boil cabbage or greens with it, skim all the
grease off the pot before you put them in. Ham or dried beef, if very
salt, should be soaked several hours before cooking, and should be
boiled in plenty of water.</p>
<p></p>
<p></p>
<h3>To Boil Calf's Head.</h3>
<p></p>
<p>Cut the upper from the lower jaw, take out the brains and eyes, and
clean the head well; let it soak in salt and water an hour or two; then
put it in a gallon of boiling water, take off the scum as it rises, and
when it is done, take out the bones; dish it, and pour over a sauce,
made of butter and flour, stirred into half a pint of the water it was
boiled in; put in a chopped egg, a little salt, pepper, and fine
parsley, when it is nearly done. You can have soup of the liquor, with
dumplings, if you wish.</p>
<p></p>
<p></p>
<h3>To Boil Veal.</h3>
<p></p>
<p>Have a piece of the fore quarter nicely washed and rubbed with Hour;
let it boil fast; a piece of five pounds will boil in an hour and a
half; dish it up with drawn butter. Oyster sauce is an improvement to
boiled veal.</p>
<p></p>
<p></p>
<h3>Roasting Meat.</h3>
<p></p>
<p>Roasting either meat or poultry requires more attention than boiling
or
stewing; it is very important to baste it frequently, and if the meat
has been frozen, it should have time to thaw before cooking. Beef,
veal, or mutton, that is roasted in a stove or oven requires more flour
dredged on it than when cooked before the fire in a tin kitchen. There
should be but little water in the dripping pan, as that steams the meat
and prevents its browning; it is best to add more as the water
evaporates, and where there is plenty of flour on the meat it
incorporates with the gravy and it requires no thickening; add a little
seasoning before you take up the gravy. Meat that has been hanging up
some time should be roasted in preference to boiling, as the fire
extracts any taste it may have acquired. To rub fresh meat with salt
and pepper will prevent the flies from troubling it, and will make it
keep longer.</p>
<p></p>
<p></p>
<h3>To Roast a Turkey--to make Gravy, &c.</h3>
<p></p>
<p>A very large turkey will take three hours to roast, and is best done
before the fire in a tin oven. Wash the turkey very clean, and let it
lay in salt and water twenty minutes, but not longer, or it changes the
color; rub the inside with salt and pepper; have ready a stuffing of
bread and butter, seasoned with salt, pepper, parsley, thyme, an onion,
if agreeable, and an egg; if the bread is dry, moisten it with boiling
water; mix all well together, and fill the turkey; if you have fresh
sausage, put some in the craw; have a pint of water in the bottom of
the
dripping pan or oven, with some salt and a spoonful of lard, or butter;
rub salt, pepper and butter over the breast; baste it often, and turn
it
so that each part will be next the fire.</p>
<p>Gravy may be made from the drippings in the oven by boiling it in a
skillet, with thickening and seasoning. Hash gravy should be made by
boiling the giblets and neck in a quart of water, which chop fine,
then season and thicken; have both the gravies on the table in
separate tureens.</p>
<p>Cranberry and damson sauce are suitable to eat with roast poultry.</p>
<p></p>
<p></p>
<h3>To Roast a Goose.</h3>
<p></p>
<p>Make a stuffing of bread, butter, salt, pepper, sage, thyme and
onions; it requires but little butter, as geese are generally fat;
wash it well in salt and water, wipe it, and rub the inside with salt
and pepper. A common sized goose will roast in an hour, and a small
one in less time; pour off nearly all the fat that drips from the
goose, as it will make the gravy too rich. Make hash gravy of the
giblets the same as for turkey.</p>
<p></p>
<p></p>
<h3>Ducks.</h3>
<p></p>
<p>Wild ducks are generally cooked without stuffing, and for those that
like them rare, fifteen or twenty minutes will be long enough; for
common ducks, a stuffing should be made the same as for a goose; they
will roast in half an hour. Currant jelly and apple sauce should be
eaten with ducks and geese.</p>
<p></p>
<p></p>
<h3>Chickens.</h3>
<p></p>
<p>A large fowl will roast in an hour, and a small one in half an hour;
boil the livers and gizzards in a skillet with a pint of water; thicken
and season for gravy. The breasts of the chickens should be rubbed with
butter or lard to keep them from breaking. Tie the legs in, to keep
them
from bursting out. When butter is scarce, it is a good way to make rich
short cake to stuff poultry with; it will require nothing added but
pepper, parsley, &c.</p>
<p></p>
<p></p>
<h3>To Roast Beef.</h3>
<p></p>
<p>Season the beef with pepper and salt, and put it in the tin kitchen,
well skewered to the spit, with a pint of water in the bottom: baste
and
turn it frequently, so that every part may have the fire. A very large
piece of beef will take three hours to roast; when it is done, pour the
gravy out into a skillet, let it boil, and thicken it with flour mixed
with water; if it be too fat, skim off the top, which will be useful
for
other purposes.</p>
<p></p>
<p></p>
<h3>To Roast Veal and Lamb.</h3>
<p></p>
<p>Veal should be well seasoned, and rubbed with lard; when it begins
to
brown, baste it with salt and water; a large loin will take from two to
three hours to roast, the thin part of the fore-quarter an hour; it
should be well done; boil up and thicken the gravy. A leg of veal or
mutton may be stuffed before baking. Lamb and mutton do not require to
be rubbed with lard, as they are generally fatter than veal; make the
gravy as for veal. A quarter of lamb will roast in an hour; a loin of
mutton in two hours.</p>
<p></p>
<p></p>
<h3>To Roast a Pig--Hash Gravy, &c.</h3>
<p></p>
<p>Have a pig of a suitable size, clean it well, and rub the inside
with
pepper and salt. Make a stuffing of bread, butter, parsley, sage and
thyme; if the bread is stale, pour a little boiling water on it; mix
altogether; fill the pig, and sew it up with strong thread; put in the
skewers and spit, and tie the feet with twine; have a pint and a half
of
water in the bottom of the tin kitchen, with a spoonful of lard and a
little salt, with this baste it and turn it, so as each part will have
the benefit of the fire. It should be basted until the skin begins to
get stiff with the heat of the fire; then grease it all over with
butter
or lard, and continue to turn it before the fire, but baste no more, or
the skin will blister. A pig will take from two to three hours to
roast,
according to the size; when it is done, pour the water out in a
skillet;
season it and thicken it with flour and water. To make hash gravy, put
the liver and heart to boil in three pints of water; after they have
boiled an hour, chop them very fine, put them back in the pot and stir
in a thickening of flour and water, with salt, pepper, parsley and
thyme. Have the gravies in separate tureens on either side of the pig.
Apple sauce and cold slaw are almost indispensable with pig.</p>
<p></p>
<p></p>
<h3>To Roast Pork.</h3>
<p></p>
<p>After washing the pork, cut the skin in squares or stripes; season
it
with salt and pepper, and baste it with salt and water; thicken, and
boil up the gravy.</p>
<p></p>
<p></p>
<h3>To Bake a Stuffed Leg of Veal.</h3>
<p></p>
<p>Cut off the shank, and make holes round the hone for stuffing, which
should be of bread and butter, the yelk of an egg, and seasoning; fill
the holes with this, and spread it over the top, with little pieces of
the fat of ham; dust salt and pepper over, put it in the dutch-oven, or
dripping pan, and bake it brown; put a pint of water in the bottom, and
if it should dry up, put in more; when it is done, dust in some flour
for the gravy. If done carefully, meat is almost as good roasted in the
stove as before the fire. If you let the gravy boil over in the stove,
it makes an unpleasant smell through the house, and spoils the flavor
of
the meat. The ham of fresh pork is good, done in the same way.</p>
<p></p>
<p></p>
<h3>To Bake a Pig's Head.</h3>
<p></p>
<p>Have the head nicely cleaned, with the eyes taken out, and the ears
cut
off; season it with salt and pepper; rub crumbs of bread over, with a
spoonful of lard; put it in the dutch-oven, or dripping pan, with a
pint
of water; bake it an hour; thicken and season the gravy.</p>
<p></p>
<p></p>
<h3>To Cook Pigeons.</h3>
<p></p>
<p>Pigeons should be roasted about fifteen minutes before a quick fire;
as the meat is dry, they should have a rich stuffing, and be basted
with butter.</p>
<p>You may bake them in a dutch-oven or stew them in a pot, with water
enough to cover them, and some crumbs of bread or flour dusted over
them; let them cook slowly half an hour; mix together flour and water,
with salt, pepper, and parsley to season, and a lump of butter; stir
this in and let it boil up; put them in a deep dish and pour the gravy
over. Pigeons make a very nice pie in the same way as chickens.</p>
<p></p>
<p></p>
<h3>To Bake a Ham.</h3>
<p></p>
<p>Make a dressing of bread, seasoned with pepper and herbs, moisten it
with about five eggs, instead of water. Take a ham that has been cut at
the table, either fresh or salt, fill up the place where it has been
cut, and cover the top with the dressing, bake it half an hour, and
garnish it with parsley before sending it to the table.</p>
<p></p>
<p></p>
<h3>To Bake Beef's Heart.</h3>
<p></p>
<p>After washing the heart, make a rich stuffing with bread and suet,
highly seasoned; fill it with this, and put it in a dutch-oven, or the
dripping pan of a stove, with half a pint of water; let it bake an hour
and a half; the gravy will not need any thickening, as some of the
stuffing will fall out. Put the gravy in the dish.</p>
<p></p>
<p></p>
<h3>Beef A la mode.</h3>
<p></p>
<p>Take part of a round of beef, bone it, and make holes for stuffing,
which is made of bread, suet, thyme, parsley, chopped onions, mace,
cloves, pepper, salt and a raw egg; stuff the meat, bind it with tape,
and put it in a dutch-oven, with a plate in the bottom to keep it from
burning; just cover it with water, and let it stew from three to four
hours according to the size.</p>
<p>Make gravy with some of the water it was stewed in, seasoned with
claret
and butter, and thickened with flour. If you wish it to taste of any
other sort of wine, add a glass to the gravy.</p>
<p></p>
<p></p>
<h3>Beef Steak.</h3>
<p></p>
<p>Choose the tenderest part of beef, cut it an inch thick, broil it
gently
over good coals, covered with a plate; have butter, salt, pepper, and a
little water in a dish; and when you turn the beef, dip it in this; be
careful to have as much of the juice as you can. When done, put it in a
warm dish, and pour the basting over, with some more butter.</p>
<p></p>
<p></p>
<h3>Mutton Chops.</h3>
<p></p>
<p>Cut some pieces of mutton, either with or without bone, about an
inch
thick; have the gridiron hot, first rubbing it with a little suet; put
on the chops, turning them frequently, and butter and season them with
pepper and salt as you cook them; then dish them on a hot dish and add
more butter.</p>
<p></p>
<p></p>
<h3>Rabbits and Squirrels.</h3>
<p></p>
<p>Rabbits and squirrels, or birds, may be fried as chickens, or stewed
in
a pot with a little water. If you make a pie of rabbits or squirrels,
they should be stewed first to make them tender, and then made in the
same way as chicken pie. Rabbits ace very good cooked with chopped
onions, in a pot with a little water, and thickening of milk and flour
stirred in when they are nearly done. Squirrels make very good soup.</p>
<p></p>
<p></p>
<h3>To Fry Ham.</h3>
<p></p>
<p>Slice the ham and if it is very salt, pour boiling water on it, and
let
it soak a while; then fry it with a small piece of lard; when done,
dish
it; mix together flour, milk, parsley and pepper, let it boil, and pour
it over the ham.</p>
<p></p>
<p></p>
<h3>To Fry Beef with Kidney.</h3>
<p></p>
<p>Cut the kidney in small pieces; take out all the strings and let it
soak several hours in salt and water; wash and drain it; season some
pieces of beef and kidney, and put them in a frying pan, with hot lard
or drippings of any kind; dust a little flour over; when it is fried
on both sides, take it up in a dish; mix a spoonful of flour in some
water with salt and pepper, and pour in; when it has boiled, pour it
over the beef.</p>
<p></p>
<p></p>
<h3>To Fry Liver.</h3>
<p></p>
<p>Liver should be cut across the grain in slices about half an inch
thick;
pour boiling water over it, drain and season it with pepper and salt;
flour each piece and drop it in a frying-pan of hot bacon drippings; do
not fry it any longer than it is done, or it will he hard; take it up
in
a dish, make gravy as for beef, and pour over it.</p>
<p></p>
<p></p>
<h3>Veal Cutlets.</h3>
<p></p>
<p>Cut the veal in slices near an inch thick; wash, drain, and season
it;
beat up an egg, and have ready some pounded crackers or bread crumbs;
dip the slices first in the egg, and then in the bread, and fry them in
hot lard; mix a gravy of flour and water, with salt, pepper and
parsley;
when the veal is taken up, pour it in; let it boil a few minutes and
pour it over the dish, and grate a little nutmeg over.</p>
<p></p>
<p></p>
<h3>To Fry Veal, Lamb or Pork.</h3>
<p></p>
<p>Cut up the meat in thin slices, and season it; dip it in flour and
drop
it in a pan of hot lard; when brown, take it up, and make gravy with
flour, milk, parsley, pepper and salt, which stir in.</p>
<p></p>
<p></p>
<h3>To Stew Veal, Lamb or Pork.</h3>
<p></p>
<p>Cut the meat small, season it, and put it in a pot with water enough
to
cover it; let it cook for half an hour; then pour in thickening of
flour
and milk, with parsley and thyme, and a piece of butter, (if the meat
is
not fat;) take it up in a deep dish.</p>
<p></p>
<p></p>
<h3>Brains and Tongue.</h3>
<p></p>
<p>Pour boiling water on the brains, and skin them; tie them tight in a
cloth, and boil them and the tongue with the head; when done put them
on
a plate, chop three leaves of green sage fine, and beat up with the
brains, spread them round a small dish, and after skinning the tongue,
place it in the middle.</p>
<p></p>
<p></p>
<h3>Veal Hash.</h3>
<p></p>
<p>Take the lights, heart, and some of the liver, boil them in a pint
of
water, when done, take them out and chop them fine, season it with
salt,
pepper and a little sweet marjoram, put it hack in the pot, and thicken
it with butter and flour. Let it boil a few minutes, and dish it in a
small tureen.</p>
<p></p>
<p></p>
<h3>Brain Cakes.</h3>
<p></p>
<p>When the head is cloven, take out the brains and clear them of
strings,
beat them up with the yelks of two eggs, some crumbs of bread, pepper,
salt, fine parsley, a spoonful of cream, and a spoonful of flour; when
they are well mixed, drop them with a spoon into a frying-pan with a
little hot butter, and fry them of a light-brown color.</p>
<p></p>
<p></p>
<h3>Force Meat Balls.</h3>
<p></p>
<p>Take a pound of veal, half a pound of suet, two slices of ham, and
some
crumbs of bread, chop them very fine, and put in the yelks of two eggs,
season it with parsley, thyme, mace, pepper and salt, roll it into
small
balls, and fry them brown. They are nice to garnish hashes, roast veal
or cutlets, and to put in soup.</p>
<p></p>
<p></p>
<h3>To Fry Veal's Liver.</h3>
<p></p>
<p>Cut the liver and heart across the grain, wash it well, pour boiling
water on, and let it stand a few minutes, then drain and season it with
salt and pepper, flour it and drop it in hot lard; when it is brown on
both sides, dish it, dust a little flour in the pan, and pour in some
water, let it boil a minute, stirring in a seasoning of parsley, thyme,
or sweet marjoram; pour the gravy over the liver. This is a good
breakfast dish.</p>
<p></p>
<p></p>
<h3>To Fry Veal Sweet Breads.</h3>
<p></p>
<p>Dip them in the yelk of an egg beaten, then in a mixture of grated
bread, or flour and salt and pepper, fry them a nice brown.</p>
<p></p>
<p></p>
<h3>To Stew Sweet Breads.</h3>
<p></p>
<p>Stew them in a little water, with butter, flour, and a little cream;
season with salt, pepper, parsley and thyme.</p>
<p></p>
<p></p>
<h3>To Brown A Calf's Head With The Skin On.</h3>
<p></p>
<p>After scalding and washing the head clean, take out the eyes, cut
off
the ears, and let it boil half an hour, when cold, cleave the upper
from
the lower jaw, take out the tongue, strike off the nose, score the part
which has the skin on, rub it over with beaten egg, sprinkle it over
with salt, parsley, cayenne and black pepper, lay pieces of butter over
it, and put it in a dutch-oven to brown, basting it often, cut down the
lower part in slices, skin the tongue and palate, and cut them up, put
them in a pot with a little water, when done, thicken it with brown
flour and butter, season it with pepper, salt, some pickled oysters,
wine or brandy (if you like it,) and let it stew fifteen minutes. Lay
the baked head in a dish and put the hash around it, and lay force meat
balls or brain cakes round the edge of the dish.</p>
<p></p>
<p></p>
<h3>Bacon Fraise.</h3>
<p></p>
<p>Cut streaked bacon in small thin slices, make a batter of a pint of
milk, two eggs, and two large spoonsful of flour; some salt and pepper;
put some lard or dripping in a frying-pan, and when it is hot pour in
half of the batter, and strew the bacon over it; then pour on the
remainder of the batter; let it fry gently, and be careful in turning,
that the bacon does not come to the pan.</p>
<p></p>
<p></p>
<h3>Irish Stew.</h3>
<p></p>
<p>Take five thick mutton chops, or two pounds of the neck or loin, two
pounds of potatoes, peel them and cut them in halves, six onions or
half
a pound of onions, peel and slice them also. First put a layer of
potatoes at the bottom of your stew-pan, then a couple of chops and
some
onions, then again potatoes, and so on till the pan is quite full;
season with pepper and salt, and three gills of broth or gravy, and two
tea-spoonsful of mushroom catsup; cover it very close to prevent the
escape of steam, and stew on a slow fire for an hour and a half; a
slice
of ham is an addition. Great care should be taken not to let it brown.</p>
<p></p>
<p></p>
<h3>To Brown Flour for Gravy, &c.</h3>
<p></p>
<p>Put some flour in a dutch-oven and set it over some hot coals; keep
stirring it until it is of a light-brown color; in this way several
pounds can be done at once, and kept in a jar covered; and is very
convenient to thicken brown soups and gravies with.</p>
<p></p>
<p></p>
<h3>Drawn Butter.</h3>
<p></p>
<p>Put half a pint of water in a skillet; rub a quarter of a pound of
butter in a large spoonful of flour; when the water boils, stir it in
and let it boil a few minutes, season it with parsley, chopped fine.</p>
<p></p>
<p></p>
<h3>Stuffing or Dressing.</h3>
<p></p>
<p>Stuffing for poultry is made of bread and butter, an egg, salt,
pepper,
chopped parsley or thyme, mixed together; if the bread is dry, it
should
have a little boiling water poured on it.</p>
<p></p>
<p></p>
<h3>Egg Sauce.</h3>
<p></p>
<p>This is made as drawn butter, with one or two eggs boiled hard and
chopped into it, and a little salt.</p>
<p></p>
<p></p>
<h3>Celery Sauce.</h3>
<p></p>
<p>Take a large bunch of celery, cut it fine, and boil it till soft, in
a
pint of water; thicken it with butter and flour, and season it with
salt, pepper, and mace.</p>
<p></p>
<p></p>
<h3>Bacon Dumplings.</h3>
<p></p>
<p>Cut slices of cooked bacon, and pepper them; roll out crust as for
apple
dumplings; slice some potatoes very thin, and put them in the crust
with
the meat; close them up, and let them boil fast an hour; when done,
take
them out carefully with a ladle.</p>
<p></p>
<p></p>
<h3>Drop Dumplings.</h3>
<p></p>
<p>These are good for almost any kind of soup, and may be made of a
quart
of flour, two eggs, a spoonful of butter, some salt and pepper, wet
with
milk and water; drop them in while it is boiling, and let them boil ten
or fifteen minutes.</p>
<p></p>
<p></p>
<h3>Vermicelli.</h3>
<p></p>
<p>Beat three fresh eggs very light, make them into a stiff paste, with
flour and water; knead it well, and roll it very thin, cut it in narrow
strips, give them a twist, and dry them quickly, on tin sheets or
dishes, in the sun or a moderate oven; soak them a few minutes in cold
water, and put them in chicken soup. They are very good and convenient.</p>
<p></p>
<p></p>
<h3>Hash made of Fowls.</h3>
<p></p>
<p>Take the bones and pieces that have been left of roast or boiled
fowls,
either turkeys or chickens, crack the bones, cut off the meat, and chop
it fine, put it in a small iron pot, or stew pan, cover it with water,
put in the gravy that may be left from the fowls, season with pepper
and
salt, put in some chopped celery, crumbs of bread, a lump of butter,
and
if it requires it, dust in a little flour, if you like it you may slice
in an onion.</p>
<p></p>
<p></p>
<h3>Beef Steak Pudding.</h3>
<p></p>
<p>Take two pounds of beef from the round or sirloin, and after taking
out
the bone, season it according to fancy; some prefer a seasoning of
pepper, salt, onions, thyme, marjoram or sage; others the pepper and
salt alone. Then prepare a plain stiff crust, either with or without
butter or lard; spread the crust over a deep dish or bowl, put in the
beef, and if you like it, add some butter; cover it close with a crust
which must be closely turned in to prevent the water from penetrating;
tie it up tight in a cloth, put it in a pot of boiling water and let it
boil quickly for an hour. The cloth should be dipped in hot water, and
floured, as for other boiled puddings.</p>
<p></p>
<p></p>
<h3>Beef Steak Pie.</h3>
<p></p>
<p>Take some fine beef steaks, beat them well with a rolling pin, and
season them with pepper and salt according to taste. Make a good crust;
lay some in a deep dish or tin pan; lay in the beef, and fill the dish
half full of water; put in a table-spoonful of butter and some chopped
thyme and parsley, and cover the top with crust; bake it from one to
two
hours, according to the size of the pie, and eat it while hot.</p>
<p></p>
<p></p>
<h3>Baked Beef Pudding.</h3>
<p></p>
<p>Par-boil some tender pieces of beef, in water enough to barely cover
it;
grease a pan with lard, season the beef and lay it in; make a batter of
eggs, milk and flour, with a little salt, and pour it over; bake it an
hour in a stove or dutch-oven, and when done keep it hot till it is
eaten. Save the water the beef was boiled in, add a little butter,
flour, pepper, salt and chopped parsley, thyme or sweet marjoram, and
boil it up; when you dish up the pudding pour this over, or put it in a
gravy dish to be served hot at the table.</p>
<p></p>
<p></p>
<h3>Pork Stew Pie.</h3>
<p></p>
<p>Take small bones and pieces of pork that will not do for sausage;
roll
out some crust with but little shortening; lay in the meat and small
pieces of crust alternately; sprinkle in flour and seasoning, cover it
with water, and put on a crust.</p>
<p></p>
<p></p>
<h3>Spiced Beef in the Irish Style.</h3>
<p></p>
<p>To a round weighing from twenty to twenty-five pounds, take a pint
of
salt, one ounce of saltpetre, two ounces of pepper, two ounces of
cloves, one ounce of allspice, four ounces of brown sugar, all well
pulverized, and mixed together; rub the round well with it, and lay it
in a small tub or vessel by itself. Turn and rub it once a day for ten
days. It will not injure if it remain a week longer in the spices, if
it
should not be convenient to bake it. When you wish to have it cooked,
strew over the top of the round a small handful of suet. Be particular
to bind it tight round with a cord, or narrow strip of muslin, which
must be wrapped several times round to keep it in shape; put it in a
dutch-oven, and add three pints of water when it is first put down;
keep
water boiling in the tea-kettle, and add a little as it seems
necessary,
observing not to add too much. It will require a slow heat, and take
four hours to bake.</p>
<p>This is a very fine standing dish, and will be good for three
weeks after cooking. Keep the gravy that is left to pour over it
to keep it moist.</p>
<p></p>
<p></p>
<h3>To Bake Fowls.</h3>
<p></p>
<p>Season and stuff them the same as for roasting; put them in a
dutch-oven
or stove, with a pint of water; when they are half done, put in the
giblets; when these are done, chop them with a knife, and put in
thickening and a lump of butter.</p>
<p>If chickens are young, split them down the back, and put them in a
dutch-oven, with a plate in the bottom, and a pint of water; when they
are done, stir in a spoonful of flour, mixed in half a pint of milk, a
piece of butter, salt, pepper and parsley; let it boil up and dish
them.</p>
<p></p>
<p></p>
<h3>To Fry Chickens.</h3>
<p></p>
<p>After cutting up the chickens, wash and drain them; season them with
salt and pepper; rub each piece in flour, and drop them separately in a
frying-pan or dutch-oven of hot lard; when brown, turn the other side
to
fry; make a thickening of rich milk, flour, a piece of butter, salt,
and
chopped parsley; take up the chicken on a dish; pour a little water in
the pan to keep the gravy from being too thick; put in the thickening,
stir it, and let it boil a few minutes; then pour it over the chicken.</p>
<p></p>
<p></p>
<h3>Chickens Fried in Batter.</h3>
<p></p>
<p>Make a batter of two eggs, a tea-cup of milk, a little salt, and
thickened with flour; have the chickens cut up, washed and seasoned;
dip
the pieces in the batter separately, and fry them in hot lard; when
brown on both sides, take them up on a dish, and make a gravy as for
fried chickens.</p>
<p>Lard fries much nicer than butter, which is apt to burn.</p>
<p></p>
<p></p>
<h3>Chickens in Paste.</h3>
<p></p>
<p>Make a crust as for pies, and roll it out in cakes, large enough to
cover a chicken. The chickens should be very nicely picked and washed,
and the inside wiped dry; put in each a small lump of butter, a little
salt, pepper, and parsley; have the pot boiling, close the chickens in
the dough, pin them up in separate cloths, and boil them three-quarters
of an hour; dish them, and pour drawn butter over. Pigeons can be
cooked
in the same manner.</p>
<p></p>
<p></p>
<h3>To Fricassee Chickens.</h3>
<p></p>
<p>Cut up the chickens, and put them in a pot with just water enough to
cover them; let it boil half an hour; have ready some thickening made
of
milk, flour, and butter, seasoned with parsley, thyme, pepper, and
salt;
let it boil a few minutes longer, and when it is dished, grate a little
nutmeg over, if you like it. This is one of the easiest, cheapest and
best ways of cooking chickens.</p>
<p></p>
<p></p>
<h3>Chicken Pie.</h3>
<p></p>
<p>Cut up the chickens, and if they are old, boil them fifteen minutes
in a
little water, which save to put in the pie; make a paste like common
pie
crust, and put it round your pan, or dish; lay in the chicken, dust
flour over, and put in hotter, pepper, and salt; cover them with water,
roll out the top crust quite thick, and close the pie round the edge;
make an opening in the middle with a knife; let it bake rather more
than
an hour. If you warm a pie over for the next day, pour off the gravy
and
warm it separately, and add it to the pie.</p>
<p></p>
<p></p>
<h3>Pot Pie.</h3>
<p></p>
<p>Cut up two large chickens; grease your pot, or dutch-oven, with
lard;
roll out crust enough in two parts, to go round it, but not to cover
the
bottom, or it will burn before the pie is done. As you put in the
pieces
of chicken, strew in flour, salt, and pepper, some, pieces of the crust
rolled thin, and a few potatoes; cover this with water, and put on a
covering of paste, with a slit cut in the middle; let it cook slowly
for
about two hours; have hot water in a tea kettle, and if it should dry
up
too much, pour some in; just before you dish it, add a little parsley
and thyme.</p>
<p>Veal, lamb and pork pies, may be made in the same way. If you like
more
top crust, cook it in a dutch-oven, and when the first crust is done,
take it off in a pan and set it near the fire, and cover the pie again
with dough.</p>
<p></p>
<p></p>
<h3>Giblet Pie and Soup.</h3>
<p></p>
<p>If you can get livers and gizzards from market, you can have a very
nice
pie made, the same as chicken pie, or soup with dumplings made of milk,
egg and flour, beaten together, and dropped in when the soup is nearly
done, and season it with parsley, pepper, and salt.</p>
<p></p>
<p></p>
<h3>Chicken Stewed with New Corn.</h3>
<p></p>
<p>Cut up the chickens as for pies; season them well; have green corn
cut
off the cob; put a layer of chicken in the bottom of a stew pan, and a
layer of corn, and so till you fill all in; sprinkle in salt, pepper
and
parsley, and put a piece of butter in; cover it with water, and put on
a
crust, with slits cut in it; let it boil an hour; when done, lay the
crust in a deep dish; dip out the chicken and corn, and put it on the
crust; stir in the gravy a thickening of milk and flour; when this
boils
up, pour it in with the corn and chicken. Chicken and corn boiled
together in a pot, make very nice soup, with dumplings.</p>
<p></p>
<p></p>
<h3>To Broil Chickens.</h3>
<p></p>
<p>Split the chickens down the back; season them, and put them on the
gridiron over clear coals; cover them over with a plate, (which will
make them cook faster,) baste with melted butter: be careful not to let
them burn. Make gravy of the giblets, boiled in water and chopped fine;
put in butter, thicken and season it; pour this in a dish, and put the
chickens on the top.</p>
<p></p>
<p></p>
<h3>Chicken Pudding.</h3>
<p></p>
<p>Make a batter of six eggs, milk, flour and a little salt; par-boil
the
chickens; have each joint cut, grease a pan with lard, and lay the
pieces in; put in some lumps of butter, and season it well with pepper
and salt; then pour the batter over, and bake it an hour, in a stove or
dutch-oven. Veal or beef makes a very nice pudding, done in the same
way; but the batter need not be as rich as for chicken, and it requires
no butter. Or it makes a good dish, if you cut slices of ham, after it
will not do to appear on the table; make a batter, as for other
pudding;
put in a little butter and pepper, and bake it in a pan.</p>
<p></p>
<p></p>
<h3>Cold Chicken With Vinegar.</h3>
<p></p>
<p>Cut up the chicken in small pieces, and crack the bones; season it
with
salt and pepper, and put it in a deep baking plate, with a lump of
butter and a table-spoonful of vinegar; cover it with hot water, put a
plate over, and let it stew on a stove or hot embers.</p>
<p></p>
<p></p>
<h3>Chicken Salad.</h3>
<p></p>
<p>Cut up the white parts of a cold chicken, season it with oil, or
drawn
butter, mustard, pepper, salt, and celery, chopped very fine, and a
little vinegar. Turkey salad is made in the same manner as above.</p>
<p></p>
<p></p>
<h3>Stewed Chickens With Rice.</h3>
<p></p>
<p>The rice must first be soaked in water, and very nicely washed, or
it
will not be white; two tea-cupsful of rice are sufficient to serve with
one chicken, and must be boiled in a quart of water, which should be
boiling when you put the rice in; add a dessert-spoonful of salt;
generally half an hour is long enough to boil rice, and it must not be
too long in the water after it is done, or it is less wholesome. Drain
the water off, if the rice has not absorbed it, and place it in the
bottom of the dish; the chicken must be in preparation at the same time
with the rice, and should be cut up at the joints, as for fried or
fricasseed chicken, and salted and seasoned; boil it in a little more
water than sufficient to cover it; and when it is done, take it out,
and
lay it over the rice on the dish; then rub a small piece of butter with
sufficient flour to thicken it, and stir both together in the liquor,
which must remain over the fire for about two minutes; and just before
it is taken up, add the yelk of an egg well beaten, and some chopped
parsley; it must then be immediately poured over the chicken. In
preparing this dish, take care that it does not get smoked.</p>
<p></p>
<p></p>
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