E Neil.

The everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmal online

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Online LibraryE NeilThe everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmal → online text (page 2 of 21)
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meat entirely is frequently better the second day than the
first, provided it is reboiled only for a very short time, and
that no additional water is added to it.

Unless it has been allowed to boil too hard, so as to ex-
haust the water, the soup-put will not require replenishing.
When it is found absolutely necessary to do so, the addi-
tional water must be boiling-hot when poured in; if luke-
warm or cold, it will entirely spoil the soup.

Every particle of fat should be carefully skimmed from
the surface. Greasy soup is disgusting and unwholesome.
The lean of meat is much better for soup than the fat.

Long and slow boiling is necessary to extract the strength
from the meat. If boiled fast over a large fire, the meat
becomes hard and tough, and will not give out its juices.

Potatoes, if boiled in the soup, are thought by some to
render it unwholesome, from the opinion that the water in
ivhich potatoes have been cooked is almost a poison. As pota-
toes are a part of every dinner, it is very easy to take a few out

Vegetable Marrow /^W*~*%^

Brussels Sprouts

Trench. Beans



of the pot in which they have been boiled by themselves,
and to cut them up and add them to the soup just before it
goes to table. Remove all shreds of meat and bone.

The cook should season the soup but very slightly with
salt and pepper. If she puts in too much it may spoil it
for the taste of most of those who are to eat it; but li too
little it is easy to add more to your own plate.




Four pormds of shin of beef, or four pounds of knuckle
of veal, or two pounds of each; any bones, trimmings of
poultry, or fresh meat, quarter pound of lean bacon or ham,
two ounces of butter, two large onions, each stuck with
cloves; one turnip, three carrots, one head of celery, three
lumps of sugar, two ounces of salt, half a teaspoonful of
whole pepper, one large blade of mace, one bunch of savory
herbs, four quarts and half pint of cold w r ater.

Cut up the meat and bacon, or ham, into pieces of about
three inches square; rub the batter on the bottom of the
stewpan ; put in half a pint of water, the meat, and all the
other ingredients. Cover the stewpan, and place it on a
sharp fire, occasionally stirring its contents. When the
bottom of the pan becomes covered with a pale, jelly-like
substance, add the four quarts of cold water, and simmer
very gently for five hours. As we have said before, do not
let it boil quickly. Kemove every particle of scum while it
is doing, and strain it through a fine hair sieve.

This stock is the basis of many of the soups afterwards
mentioned, and will be found quite strong enough for ordi-
nary purposes.

Time: five and one-half hours. Average cost, twenty-
five cents per quart.


Six pounds knuckle of veal, half pound lean bacon, two
tablespoonfuls of butter rubbed in one of fiour, two


onions, two carrots, two turnips, three cloves stuck in an
onion, one blade of mace, bunch of herbs, six quarts of
Water, pepper and salt, one cup of boiling milk.

Cut up the meat and crack the bones. Slice carrots,
turnips, and one onion, leaving that with the cloves whole.
Put on with mace, and all the herbs except the parsley, in
two quarts of cold water. Bring to a Blow boil; take off
the scum, as it rises, and at the end of an hour's stewing,
add the rest of the cold water — one gallon. Cover and
cook steadily, always gently, four hours. Strain off the
liquor, of which there should be about five quarts; rub the
vegetables through the colander, and pick out bones and
meat. Season these highly and put, as is your Saturday
custom, into a wide-mouth jar, or a large bowl. Add to
them three quarts of stock, well salted, and, when cold,
keep on ice. Cool to-day's stock; remove the fat, season,
put in chopped parsley, and put over the fire. Heat in a
saucepan a cup of milk, stir in the floured butter; cook
three minutes. When the soup has simmered ten minutes
after the last boil, and been carefully skimmed, pour into
the tureen, and stir in the hot, thickened milk.


Get a shin-bone of beef weighing four or five pounds; let
the butcher saw it in pieces about two inches long, that the
marrow may become the better incorporated with the soup,
and so give it greater richness. '

Wash the meat in cold water; mix together of salt and
pepper each a tablespoonful, rub this well into the meat,
then put into a soup-pot; put to it as many quarts of water
as there are pounds of meat, and set it over a moderate fire,
until it comes to a boil, then take off whatever scum may
have risen, after which cover it close, and set it where it
will boil very gently for two hours longer, then skim it
again, and add to it the proper vegetables, which are these—


one large currot grated, one large turnip cut in slices (tha
yellow or rata baga is best),one leek cut in slices, one bunch
of parsley cut small, sis small potatoes peeled and cut in
half, and a teacupful of pearl barley well washed, then cover
it and let it boil gently for one hoar, at which time add an-
other tablesponful of tali and a thickening made of a table-
spoonful of wheat Hour and a gill of water, stir it in by the
spoonful; cover it for fifteen minutes and it is done.

Three hours and a half is required to make this soup; it
is the best for cold weather. Should any remain over the
first day, it may be heated with the addition of a little boil-
iug water, and served again.

Take the meat from the soup, and if to be served with it,
take out the bones, and lay it closely and neatly on a dish,
and garnish with sprigs of parsley; serve made mustard and
catsup with it. It is very nice pressed and eaten with must-
ard and vinegar or catsup.


Three pounds perfectly lean mutton. The scrag makes
good soup and costs little. Two or three pounds of bones,
well pounded, one onion, two turnips, two carrots, two
stalks of celery, a few sprigs of parsley; if you have any to-
matoes left from yesterday, add them, four tablespoonfuls
of pearl or granulated tapioca (not heaping spoonfuls), four
quarts of water.

Put on the meat, cut in small pieces, with the bones,in two
quarts of cold water. Heat very slowly, and when it boils,
pour in two quarts of hot water from the kettle. Chop the
vegetables, cover with cold water. So soon as they begin
to simmer, throw off the first water, replenishing with hot,
and stew until they are boiled to pieces. The meat should
cook steadily, never fast, five hours, keeping the pot-lid on.
Strain into a great bowl; let it cool to throw the fat to the
surface j gkim and return to the fire. Seaso© with pepper


and salt, boil up, take off the scum; add the vegetables with
their liquor. Heat together ten minutes, strain again, and
bring to a slow boil before the tapioca goes in. This should
have been soaked for one hour in cold water, then cooked
in the same within another vessel of boiling water until each
grain is clear. It is necessary to stir up often from the bot-
tom while cooking. Stir gradually into the soup until the
tapioca is dissolved.

Send around grated cheese with this soup.


To about three pounds of a joint of veal, which must ba
well broken up, put four quarts of water and set it over to
boil. Prepare one-fourth pound of macaroni by boiling it
by itself, with sufficient water to cover it; add a little but-
ter to the macaroni when it is tender, strain the soup and
season to taste with salt and pepper, then add the macaro-
ni in the water in which it is boiled. The addition of a pint
of rich milk or cream and celery flavor is relished by many.


Take two ox tails and two whole onions, two carrots, a
small turnip, two tablespoonfuls of flour, and a little white
pepper, add a gallon of water, let all boil for two hours;
then take out the tails and cut the meat into small pieces,
return the bones to the pot, for a short time, boil for another
hour, then strain the soup, and rinse two spoonfuls of ar-
rowroot to add to it with the meat cut from the bones, and
let all boil for a quarter of an hour.


Two pounds of coarse, lean beef, cut into strips, fwo
pounds of knuckle of veal chopped to pieces, two pounds of
mutton bones, and the bones left from your cold veal crack-


ed to splinters, pound of lean ham, four large carrots, two
turnips, two onions, bunch of herbs, three tablespoonfuls of
butter, and two of flour, one tablespoonf ul of sugar, salt and
pepper, seven quarts of water.

Put on meat, bones, herbs and water, and cook slowly five
hours. Strain the soup, of which there should be five quarts.
Season meat and bones,- and put into the stock-pot with
three quarts of liquor. Save this for days to come. While
the soup for to-day is cooling that you may take off the fat,
put the butter into a frying pan with sliced carrots, turnips
and onions, and fry to a light browu. Now, add a pint of
the skimmed stock, and stew the vegetables tender, stir in
the flour wet with water, and put all, with your coc4ed
stock, over the fire in the soup-kettle. Season with sugar,
Cayenne and salt, boil five minutes, rub through a colander,
then a soup-sieve, heat almost to boiling, and serve.


To a rich beef or other soup, in which there is no season-
ing other than pepper or salt, take half a pouud of small
pipe macaroni, boil it in clear water until it is tender, then
drain it and cut it in pieces of an inch in length, boil it for
fifteen minutes in the soup and serve.


Swell quart: r of a pound of vermicelli in a quart of warm
water, then add it to a good beef, veal, lamb or chicken
soup or broth with quarter of a pound of sweet butter; let
the soup boil for fifteen minutes after it is added.


Boil an old fowl, with an onion, in four quarts of cold wa-
ter, until there remain but two quarts. Take it out and let
it get cold. Cut off the whole of the breast, and chop very


fine. Mix with the pounded yolks of two hard-boiled eggs,
and rub through a colander. Cool, skim, and strain the
soup into a soup-pot. Season, add the chicken-aad-egg
mixture, simmer ten minutes, and pour into the tureen.
Then add a small cup of boiling milk.


Clean and wash a calf's head, split it in two, save the
brains, boil the head until tender in plenty of water; put a
slice of fat ham, a bunch of parsley cut small, a sprig of
thyme, two leeks cut small, six cloves, a teaspoonful of pep-
per, and three ounces of butter, into a stew-pan, and fry
them a nice brown; then add the water in which the head
was boiled, cut the meat from the head in neat square
pieces, and put them to the soup; add a pint of Madeira
and one lemon sliced thin, and Cayenne pepper and salt to
taste; let it simmer gently for two hours, then skim it clear
and serve.

Make a forcemeat of the brains as follows: put them in a
stew-pan, pour hot water over, and set it over the fire for a
few minutes, then take them up, chop them small, with a
sprig of parsley, a saltspoonful of salt and pepper each, a
tablespoonful of wheat flour, the same of butter, and one
well-beaten egg; make it in small balls, and drop them in
the soup fifteen minutes before it is taken from the fire ; in
making the balls, a little more flour may be necessary.
Egg-balls may also be added.


Many persons keep the bones of their roast in order to
convert them into stock for pea soup, which is, to my taste,
one of the most relishable of all soups, and a famous dish
for cold weather, with this advantage in its favor, that it
may be made from almost anything. Capital stock for pea


soup can be made from a kuckle of ham or from a piece oi
pickled-pork. Supposing that some such stock is at hand
to the extent of about two quarts, procure, say, two pounds
of split peas, wash them well, and then soak them foi a night
in water to which a very little piece of soda has been added
(the floating peas should be all thrown away), strain out
the peas and place them in the stock, adding a head of
celery, a cut-down carrot and a large onion or two, and
season with a pinch of curry powder, or half an eggspoon-
ful of Cayenne pepper. Boil with a lid on the pot till all is
soft, skimming off the scum occasionally, and then carefully
strain into a well- warmed tureen, beating the pulp through
the strainer with a spoon. Serve as hot as possible, placing
a breakfastcupful of crumbled toast (bread) into the tureen
before the soup is dished. Much of the success in prepar-
ing this soup lies in the "straining," which ought to be
carefully attended to. A wire sieve is best; but an active
housewife must never stick. If she has not a sieve made
for the purpose, she can fold a piece of net two or three
times, and use that. When a knuckle of ham has been
used to make the stock it should form a part of the dinner,
with potatoes, or it may be used as a breakfast or supper


Wash a small quarter of lamb in cold water, and put it in-
to a soup-pot with six quarts of cold water; add to it two
tablespoon fuls of salt, and set it over a moderate fire — let
it boil gently for two hours, then skim it clear, add a quart
of shelled peas, and a teaspoonful of pepper; cover it, and
let it boil for half an hour, then having scraped the skins
from a quart of small young potatoes, add them to the
soup; cover the pot, and let it boil for half an hour longer;
work quarter of a pound of butter, and a dessert spoonful


of flour together, and add them to the soup ten or twelve
minutes before taking it off the fire.

Serve the meat on a dish with parsley sauce over, and the
soup in a tureen.


Potato soup is suitable for a cold day. Make it in the
following manner: Get as many beef or ham bones as you
can, and smash them into fragments. Add a little bit of
lean ham to give flavor. Boil the bone and ham for two houra
and a half at least. The bone of a roast beef is excellent.
Strain off the liquor carefully, empty the bones and debris
of the ham, restore the liquor to the pot, and place again
on the fire. Having selected, washed, and pared some nice
potatoes, cut them into small pieces, and boil them in the
stock till they melt away. An onion or two may also be
boiled among the bones to help the flavor. I do not like
thick potato soup, and I usually strain it through a Jiair
sieve, after doing so placing it again on the fire, seasoning
it with pepper and salt to taste. A stick of celery boiled
with the bones is an improvement. Make only the quantity
required for the day, as potato soup is best when it is newly


Tomato soup is a much relished American dish, and is
prepared as follows: Steam, or rather stew slowly, a mess
of turnips, carrots, and onions, also a stalk of celery, with
half a pound of lean ham and a little bit of fresh butter over
a slow fire for an hour or so. Then add two quarts of di-
luted stock or of other liquor in which meat has been boiled,
as also eight or ten ripe tomatoes. Stew the whole for an
hour and a half, then pass through the sieve into the pan
again; add a little popper and salt, boil for ten minutes and
serve hot



Two grouse or partridges, or if you have neither, use a
pair of rabits; half a pound of lean ham; two medium-sized
onions; one pound of lean beef; fried bread; butter for fry-
ing; pepper, salt, and two stalks of white celery cut into
inch lengths; three quarts of water.

Joint your game neatly; cut the ham and onions into
small pieces, and fry all in butter to a light brown. Put into
a soup-pot with the beef, cut into strips, and a little pepper.
Pour on the water; heat slowly, and stew gently two hours.
Take out the pieces of bird, and cover in a bowl; cook the
soup an hour longer; strain; cool; drop in the celery, and
simmer ten minutes. Pour upon fried bread in the tureen.


Celery soup may be made with white stock. Cut down
the white of half a dozen heads of celery into little pieces
and boil it in four pints of white stock, with a quar-
er of a pound of lean ham and two ounces of butter. Sim-
mer gently for a full hour, then drain through a sieve, re-
turn the liquor to pan and stir in a few spoonfuls of cream
with great care. Serve with toasted bread, and, if liked,
thicken with a little flour. Season to taste.


Two quarts ef oysters, one quart of milk, two tablespoon-
fuis of butter, one teacupful hot water; pepper, salt.

Strain all the liquor from the oysters; add the water and
heat. When near the boil, add the seasoning, then the
oysters. Cook about five minutes from the time they begin
to simmer, until they "ruffle." Stir in the butter, cook one
minute and pour into the tureen. Stir in the boiling milk,
and send to table.



Procure a large hen fish, boiled, and with all its coral, if
possible. Cut away from it all the meat in neat little pieces;
beat up the fins and minor claws in a mortar, then stew the
results in a stew-pan, slowly, along with a little white stock;
season this with a bunch of sweet herbs; a small onion, a
little bit of celery, and a carrot may be placed in the stock
as also the toasted crust of a French roll. Season to taste
with salt and a little Cayenne. Simmer the whole for about
an hour; then strain and return the liquor to the saucepan;
place in it the pieces of lobster, and having beat up the
coral in a little flour and gravy, stir it in. Let the soup re-
main on the fire for a few minutes without boiling and serve
hot. A small strip of the rind of a lemon may be boiled in
the stock, and a little nutmeg may be added to the season-
ing. This is a troublesome soup to prepare, but there are
many who like it when it is well made.


Boil four eggs; put into cold water; mash yolks with yolk
of one raw egg, and one teaspoonful of flour, pepper, salt
and parsley; make into balls and boil two minutes.


Rub into two eggs as much sifted flour as they will ab-
sorb; then roll out until thin as a wafer; dust over a little
flour, and then roll over and over into a roll, cut off thin
slices from the edge of the roll, and shake out into long
strips; put them into the soup lightly and boil for ten min-
utes; salt should be added while mixing with the flour —
about a saltspoonful.



These form excellent and nutritious dishes. The former
dish can be made from a portion of the back ribs or neck of
mutton, the fleshy part of which must be cut into cutlets.
Flatten these pieces of meat with a roller, and dip them in a
composition of pepper, salt and flour. Peel potatoes and
slice them to tli9 extent of two pounds of potatoes for every
pound of meat. An onion or two sliced into small bits will
be required. Before building the materials into a goblet,
melt a little suet or dripping in it, then commence by lay-
ing in the pot a layer of potatoes, which dust well with pep-
per and salt, then a layer of meat sprinkled with the chop-
ped onions, and so on till the goblet is pretty full. Fill in
about a breakfast-cupful of gravy, if there be any in the
house; if not, water will do. Finish off with a treble row
of potatoes on the top. Let the mess stew slowly for about
three hours, taking great care to keep the lid so tight that
none of the virtue can escape — letting away the steam is
just letting away the flavor. Shake the pot occasionally
with some force, to prevent burning. Some cooks in pre-
paring this dish, boil the potatoes for some time, and then
pour and dry them well; others add a portion of kidney to
the stew; while extravagent people throw in a few oysters, a
slice or two of lean ham, or a ham shank. Irish stew should
be served as hot as possible. It is a savory and inexpen-
sive dish for cold weather. — Stoved potatoes are prepared
much in the same way. Cut down what of the Sunday's
roast is left, and proceed with it just as you would with the
neck of mutton. Some cooks would stew the bones of the
roast, in order to make a gravy in which to stove the meat
and potatoes, but the bones will make excellent potato soup.
Irish stew is an excellent dish for skaters and curlers. It
is sometimes known as u liot pot."



Chop some cold cooked meat fine, and put a pint into a
stew-pan with some gravy, season with pepper and salt and a
little butter if the gravy is not rich,add a little flour moisten-
ed with cold water, and three pints boiling water, boil moder-
ately half an hour. Strain over some rice or nicely toasted
bread, and serve. Uncooked meat may be used by using
one quart of cold water to a pound of chopped meat, and
letting it stand half before boiling. Celery root may be
grated in as seasoning, or a bunch of parsley thrown in.


A fine amber color is obtained by adding finely-grated
carrot to the clear stock when it is quite free from scum.

Red is obtained by using red skinned tomatoes from which
the skin and seeds have been strained out.

Only white vegetables should be used in white soups, as

Spinach leaves, pounded in a mortar, and the juice ex-
pressed, and added to the soups, will give a green color.

Black beans make an excellent brown soup. The same
color can be gotten by adding burnt sugar or browned flour
to slear stock.


Fish are good, when the gills are red, eyes are full, and
the body of the fish is firm and stiff. After washing them
well, they should be allowed to remain for a short time in
salt water sufficient to cover them; before cooking wipe
them dry, dredge lightly with flour, and season with salt and


pepper. Salmon trout and other small fish are usually fried
or broiled; all large fish should be put in a cloth, tied close-
fa twine, and placed in cold water, when they may be
put over the fire to boil. When fish are baked, prepare the
fish the same as for boiling, and put in the oven on a wire
gridiron, over a dripping pan.


The middle slice of salmon is the best. Sew np neatly in
a mosquito-net bag, and boil a quarter of an hour to the
pound in hot, salted water. When done, unwrap with care,
and lay upon a hot dish, taking care not to break it. Have
ready a large cupful of drawn butter, very rich, in which has
been stirred a tablespoon!' ul of minced parsley and the juice
of a lemon. Pour half upon the salmon, and serve the rest
in a boat. Garnish with parsley and sliced eggs.

Here is a recipe for a nice pickle for cold salmon made out
of the liquor in which the fish has been boiled, of which take
as much as you wish, say three break fast-cupfuls, to which
add vinegar to taste (perhaps a teacupful will be enough), a
good pinch of pepper, a dessert-spoonful of salt. Boil for a
few minutes with a sprig or two of parsley and a little
thyme. After it has become quite cold, pour it over the


Cut some slices about an inch thick, and broil them over
a gentle bright fire of coals, for ten or twelve minutes.
When both sides are done, take them on to a hot dish;
butter each slice well with sweet butter; strew over eac.b
a very little salt and pepper to taste, and serve.


Clean the fish, rinse it, aud wipe it dry; rub it well out-
Bide and in, with a mixture of pepper and salt, and fill it


with a stuffing made with slices of bread, buttered freely
and moistened with hot milk or water (add sage or thyme
to the seasoning if liked) ; tie a thread around the fish so
as to keep the stuffing in (take off the thread before serv-
ing); lay muffin-rings, or a trivet in a dripping-pan, lay bits
of butter over the fish, dredge flour over, and put it on the
rings; put a pint of hot water in the pan, to baste with; bake
one hour if a large fish, in a quick oven; baste frequently.
When the fish is taken up, having cut a lemon in very
thin slices, put them in the pan, and let them fry a little;
then dredge in a teasponful of wheat flour; add a small bit
of butter; stir it about, and let it brown without burning
for a little while then aud half a teacupful or more of boil-

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Online LibraryE NeilThe everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmal → online text (page 2 of 21)