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 4 of 21)
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only during cold weather and must be perfectly fresh.

Soft-shelled clams may be boiled from the shells, and
served with butter, pepper and salt over.


Wash the shells clean, and put the clams, the edges
downwards, in a kettle; then pour about a quart of boil-
ing water over them; cover the pot and set it over a
brisk fire for three quarters of an hour; pouring boiling
water on them causes the shells to open quickly and let out
out the sand which may be in them.


Take tHem up when done, take off the black skin which
covers the hard part, trim them clean, and put them into
a stew-pan; put to them some of the liquor in which they
were boiled; put to it a good bit of butter and pepper and
salt to taste; make them hot; serve with cold butter and


Butter a deep tin basin, strew it thickly with grated bread-
crumbs, or soaked cracker; sprinkle some pepper over and
bits of butter the size of a hickory nut, and, if liked, some
finely chopped parsley; then put a double layer of clams,
season with pepper, put bits of butter over, then another
layer of soaked cracker; after that clams and bits of butter;
sprinkle pepper over; add a cup of milk or water, and lastly
a layer of soaked crackers. Turn a plate over the basin,
and bake in a hot oven for three-quarters of an hour; use
half a pound of soda biscuit, and quarter of a pound of
butter with fifty clams.




Prepare for the oven by dredging lightly with flour, and
seasoning with salt and pepper; place in the oven, and
baste frequently while roasting. Allow a quarter of an
hour for a pound of meat, if you like it rare; longer if you
like it well done. Serve with a sauce made from the drip-
pings in the pan, to which has been added a tablespoon of
Harvey or Worcestershire sauce, and a tablespoon of to-
mato catsup.


See that it is not too large, and that it is tightly bound
all round. About twelve pounds or fourteen pounds form
a convenient size, and a joint of that weight will require
from three hours to three hours and a quarter to boiL Put
on with cold water ā€” as the liquor is valuable for making
pea-soup ā€” and let it come slowly to the boiL Boil care-
fully but not rapidly, and skim frequently; as a rule, keep
the lid of the pot well fixed. The meat may be all the
better if taken out once or twice in the process of cooking.
Carrots and turnips may be boiled to serve with the round;
they will, of course, cook in about a third of the time nec-
essary to boil the beef.


To Keep for Years.

Cut up a quarter of beef. For each hundredweight take
half a peck of coarse salt, quarter of a pound of saltpetre,

Tore Quarter of lamL Saddle of



the same weight of saieratus, and a quart of molas"8eĀ§, or
two pounds of coarse brown sugar. Mace, cloves and all-
spice may be added for spiced beef.

Strew some of the salt in the bottom of a pickle-tub or
barrel; then put in a layer of meat, strew this with salt,
then add another layer of meat, and salt and meat alter-
nately, until all is used. Let it remain one night. Dissolve
the saieratus and saltpetre in a little warm water, and put
it to the molasses or sugar; then put it over the meat, add
water enough to cover the meat, lay a board on it to keep
it under the brine. The meat is fit for use after ten days.
This receipt is for winter beef. Rather more salt may be
used in warm weather.

Towards spring take the brine from the meat, make it
boiling hot, skim it clear, and when it is cooled, return it
to the meat.

Beef tongues and smoking pieces are fine pickled in this
brine. Beef liver put in this brine for ten days and then
wiped dry and smoked, is very fine. Cut it in slices, and
fry or broil it. The brisket of beef, after being corned,
may be smoked, and is very fine for boiling.

Lean pieces of beef, cut properly from the hind quarter,
are the proper pieces for being smoked. There may be some
fine pieces cut from the fore-quarter.

After the beef has been in brine ten days or more wipe it
dry, and hang it in a chimney where wood is burnt, or
make a smothered fire of sawdust or chips, and keep it
smoking for tea days; then rub fine black pepper over every
part, to keep the fiies from it, and hang it in a dry, dark,
cool place. After a week it is fit for use. A strong, coarse
brown paper, folded around beef, and fastened with paste,
keeps it nicely.

Tongues are smoked in the same manner. Hang them
by a string put through the root end. Spiced brine fo*
smoked beef or tongues will be generally liked.


For convenience make a pickle as mentioned for beef,
keep it in the cellar, ready for pickling beef at any time.
Beef may remain in three or four or more days.


Put the beef in water enough to cover it, and let it heat
slowly, and boil slowly, and be careful to take off the grease.
Many think it much improved by boiling potatoes, turnips,
and cabbages with it. In this case the vegetables must be
peeled and all the grease carefully skimmed as fast as it
rises. Allow about twenty minutes of boiling for each
pound of meat.


Cut cold roast beef in slices, put gravy enough to cover
them, and a wineglass of catsup or wine, or a lemon sliced
thin; if you have not gravy, put hot water and a good bit
of butter, with a teaspoonful or more of browned flour;
put it in a closely covered stew-pan, and let it simmer
gently for half an hour. If you choose, when the meat is
down, cut a leek in thin slices, and chop a bunch of parsley
small, and add it; serve boiled or mashed potatoes with it.
This is equal to beef-a-la-mode.

Or, cold beef may be served cut in neat slices, garnished
with sprigs of parsley, and made mustard, and tomato
catsup in the castor; serve mashed, if not new potatoes,
with it, and ripe fruit, or pie, or both, for dessert, for a
small family dinner.


Four pounds of round of beef chopped fine; take from
it all fat; add to it three dozen small crackers rolled fine,
four eggs, one cup of milk, one tablespoon ground mace,
uvo tablespoons of black pepper, one tablespoon melted


butter; mix well and put in any tin pan that it will just fill,
packing it well ; baste with butter and water, and bake two
hours in a slow oven.


Lay a thick tender steak upon a gridiron over hot coals,
having greased the bars with butter before the steak has
been put upon it (a steel gridiron with slender bars is to
be preferred, the broad flat iron bars of gridirons com-
monly used fry and scorch the meat, imparting a disagree-
able flavor). When done on one side, have ready your
platter warmed, with a little butter on it; lay the steak
upon the platter with the cooked side down, that the juices
which have gathered may run on the platter, but do not
press the meat; then lay your beefsteak again upon the
gridiron quickly and cook the other side. When done to
your liking, put again on the platter, spread lightly with
Dutter, place where it will keep warm for a few moments,
but not to let the butter become oily (over boiling steam is
best); and then serve on hot plates. Beefsteak should
never be seasoned with salt and pepper while cooking. If
your meat is tough, pound well with a steak mallet on both


Cut some of the fat from the steak, and put it in a frying
pan and set it over the fire; if the steaks are not very ten-
der, beat them with a rolling pin, and when the fat is boil-
ing hot, put the steak evenly in, cover the pan and let it fry
briskly until one side is done, sprinkle a little pepper and
salt over, and turn the other; let it be rare or well done as
may be liked; take the steak on a hot dish, add a wine-
glass or less of boiling water or catsup to the gravy; let it
boil up once, and pour it in the dish with the steak.



Take some fine tender steaks, beat them a little, season
with a saltspoonful of pepper and a teaspoonful of salt to
a two-pound steak; put bits of butter, the size of a hickory
nut, over the whole surface, dredge a teaspoonful of flour
over, then roll it up and cut it in pieces two inches long;
put a rich pie paste around the sides and bottom of a tin
basin; put in the pieces of steak, nearly fill the basin with
water, add a piece of butter the size of a large egg y cut
small, dredge in a teaspoonful of flour, add a little pepper
and salt, lay skewers across the basin, roll a top crust to
half an inch thickness, cut a slit in the center; dip your
fingers in flour and neatly pinch the top and side crust to-
gether all around the edge. Bake one hour in a quick oven.


Mutton, water, salt. A leg of mutton for boiling should
not hang too long, as it will not look a good color when
dressed. Cut off the shank-bone, trim the knuckle and
wash and wipe it very clean ; plunge it into sufficient boil-
ing water to cover it; let it boil up, then draw the sauce-
pan to the side of the fire, where it should remain till the
finger can be borne in the water. Then place it sufficiently
near the fire, that the water may gently simmer, and be
very careful that it does not boil fast, or the meat will be
hard. Skim well, add a little salt, and in about two and
one quarter hours after the water begins to simmer, a mod-
erate-sized leg of mutton will be done. Serve with carrots
and mashed turnips, which may be boiled with the meat,
and send caper sauce to table with it in a tureen.



Loin of mutton, a little salt. Cut and trim off the su-
perfluous fat, and see that the butcher joints the meat prop-
erly, as thereby much annoyance is saved to the carver,
when it comes to table. Have ready a nice clear fire (it
need not be a very wide, large one), put down the meat,
dredge with flour, and baste well until it is done.


Loin of mutton, pepper and salt, a small piece of butter.
Cut the chops from a well-hung, tender loin of mutton, re-
move a portion of the fat, and trim them into a nice shape;
slightly beat and level them; place the gridiron over a
bright, clear fire, rub the bars with a little fat, and lay on
the chops. While broiling, frequently turn them, and in
about eight minutes they will be done. Season with pepper
and salt, dish them on a very hot dish, rub a small piece of
butter on each chop, and serve very hot and expeditiously.


Cut some fine mutton chops without much fat, rub over
both sides with a mixture of salt and pepper, dip them in
wheat flour or rolled crackers, and fry in hot lard or beef
drippings; when both sides are a fine brown, take them on
a hot dish, put a wineglass of hot water in the pan, let it
become hot, stir in a teaspoonlul of browned flour, let it
boil up at once, and serve in the pan with the meat.


Lamb, a little salt. To obtain the flavor of lamb in
perfection it should not be long kept; time to cool is all


that is required; and though the meat may be somewhat
thready, the juices and flavor will be infinitely superior to
that of lamb that has been killed two or three days. Make
up the fire in good time, that it may be clear and brisk
when the joint is put down. Place it at sufficient distance
to prevent the fat from burning, and baste it constantly till
the moment of serving. Lamb should be very thoroughly
done without being dried up, and not the slightest appear-
ance of red gravy should be visible, as in roast mutton;
this rule is applicable to all young white meats. Serve with
a little gravy made in the dripping-pan, the same as for
other roasts, and send to table with a tureen of mint sauce.


Two or three sweetbreads, one-half pint of veal stock,
white pepper and salt to taste, a small bunch of green
onions, one blade of pounded mace, thickening of butter
and flour, two eggs, nearly one-half pint of cream, one
teaspoonful of minced parsley, a very little grated nut-

Mode: Soak the sweetbreads in lukewarm water, and
put them into a saucepan with sufficient boiling water to
cover them, and let them simmer for ten minutes ; then take
them out and put them into cold water. Now lard them,
lay them in a stewpan, add the stock, seasoning, onions,
mace, and a thickening of butter and flour, and stew gently
for one-quarter of an hour or twenty minutes. Beat up the
egg with the cream, to which add the minced parsley and
very little grated nutmeg. Put this to the other ingredi-
ents; stir it well till quite hot, but do not let it boil after
the cream is added, or it will curdle. Have ready some
asparagus- tops, boiled; add these to the sweetbreads, and

Lamb Steak dipped in egg, and then in biscuit or bread-


crumbs, and fried until it is brown, helps to make variety
for the breakfast table. With baked sweet potatoes, good
coffee, and buttered toast or corn muffins, one may begin
the day with courage.


Rinse the meat in cold water; if any part is bloody, wash
it off; make a mixture of pepper and salt, allowing a large
teaspoonful of salt and a saltspoonful of pepper for each
pound of meat; wipe the meat dry; then rub the seasoning
into every part, shape it neatly, and fasten it with skewers,
and put it on a spit, or set it on a trivet or muffin rings, in a
pan; stick bits of butter over the whole upper surface;
dredge a little flour over, put a pint of water in the pan to
baste with, and roast it before the fire in a Dutch oven or
reflector, or put it into a hot oven; baste it occasionally, turn
it if necessary that every part may be done; if the water
wastes add more, that the gravy may not burn ; allow fifteen
minutes for each pound of meat ; a piece weighing four or
five pounds will then require one hour, or an hour and a


Cut veal chops about an inch thick ; beat them flat with
a rolling-pin, put them in a pan, pour boiling water over
them, and set them over the fire for five minutes; then take
them up and wipe them dry; mix a tablespoonful of salt and
a teaspoonful of pepper for each pound of meat; rub each
chop over with this, then dip them, first into beaten egg, then
into rolled crackers as much as they will take up; then
finish by frying in hot lard or beef drippings; or broil them.
For the broil have some sweet butter on a steak dish; broil
the chops until well done, over a bright clear fire of coals;
(let them do gently that they may be well done,) then take
them on to the butter, turn them carefully once or twice in


it, and serve. Or dip the chops into a batter, made of ona
egg beaten with half a teacup of milk and as much wheat
flour as may be necessary. Or simply dip the chops with-
out parboiling into wheat flour; make some lard or beef fat
hot in a frying-pan; lay the chops in, and when one side is
a fine delicate brown, turn the other. When all are done,
take them up, put a very little hot water into the pan, then
put it in the dish with the chops.

Or make a flour gravy thus: After frying them as last
directed, add a tablespoonful more of fat to that in the pan,
let it become boiling hot; make a thin batter, of a small
tablespoonful of wheat flour and cold water; add a little
more salt and pepper to the gravy, then gradually stir in
the batter; stir it until it is cooked and a nice brown; then
put it over the meat, or in the dish with it; if it is thicker
than is liked, add a little boiling water.


Two or three pounds of veal cutlets, egg and bread-
crumbs, two tablespoonfuls of minced savory herbs, salt
and pepper to taste, a little grated nutmeg.

Cut the cutlets about three-quarters of an inch in thick-
ness, flatten them, and brush them over with the yolk of an
egg; dip them into bread-crumbs and minced herbs, season
with pepper and salt and grated nutmeg, and fold each cut-
let in a piece of buttered paper. Broil them, and send
them to table with melted butter or a good gravy.


Take out the bone from the meat, and pin into a round
with skewers. Bind securely with soft tapes. Fill the
cavity left by the bone with a force-meat of crumbs, chopped
pork, tbyme, and parsley, seasoned with pepper, salt, nut-


m9g and a pinch of lemon-peel. Cover the top of the fillet
with thin slices of cold cooked* fat bacon or salt pork, tying
them in place with twines crossing the meat in all directions.
Put into a pot with two cups of boiling water, and cook
slowly and steadily two hours. Then take from the pot and
put into a dripping-pan. Undo the strings and tapes.
Brush the meat all over with raw egg, sift rolled cracker
thickly over it, and set in the oven for half an hour, bast-
ing often with gravy from the pot. When it is well browned,
lay upon a hot dish with the pork about it. Strain and
thicken the gravy, and serve in a boat.

If your fillet be large, cook twice as long in the pot. The
time given above is for one weighing five pounds.

VEAL CAKE (a Convenient Dish for a Picnic).

A few slices of cold roast veal, a few slices of cold ham,
two hard boiled eggs, two tablespoonfuls of minced parsley,
a little pepper, good gravy, or stock No. 109.

Cut off all the brown outside from the veal, and cut the
eggs into slices. Procure a pretty mold; lay veal, ham,
eggs, and parsley in layers, with a little pepper between
each, and when the mold is full, get some strong stock, and
fill up the shape. Bake for one half-hour, and when cold,
turn it out.


Cut a breast of veal small, and put it in a stewpan, with
hot water to cover it; add to it a tablespoonful of salt, and
set it over the fire; take off the scum as it rises; when the
meat is tender, turn it into a dish to cool; take out all the
small bones, butter a tin or earthen basin or pudding-pan,
line it with a pie paste, lay some of the parboiled meat in to
half fill it; put bits of butter the size of a hickory nut
all over the meat; shake pepper over, dredge wheat flour


over until it looks white; then fill it nearly to the top with
some of the water in which the meat was boiled; roll a
cover for the top of the crust, puff paste it, giving it two or
three turns, and roll it to nearly half an inch thickness; cut
a slit in the center, and make several small incisions on
either side of it; lay some skewers across the pie, put the
crust on, trim the edges neatly with a knife; bake one hour
in a quick oven. A breast of veal will make two two-quart
basin pies; half a pound of nice corned pork, cut in thin
slices and parboiled with the meat, will make it very nice,
and very little, if any butter, will be required for the pie;
when pork is used, no other salt will be necessary.

BOILED CALF HEAD (without the skin).

Calfs head, water, a little salt, four tablespoonfuls of
melted butter, one tablespoonful of minced parsley, pepper
and salt to taste, one tablespoonful of lemon -juice.

After the head has been thoroughly cleaned, and the
brains removed, soak it in warm water to blanch it. Lay
the brains also into warm water to soak, and let them
remain for about an hour. Put the head into a stewpan,
with sufficient cold water to cover it, and when it boils,
add a little salt; take off every particle of scum as it rises,
and boil the head until perfectly tender. Boil the brains,
chop them, and mix with them melted butter, minced pars-
ley, pepper, salt, and lemon juice in the above propor-
tion. Take up the head, skin the tongue, and put it on a
small dish with the brains round it. Have ready some pars-
ley and butter, smother the head with it, and the remain-
der send to table in a tureen. Bacon, ham, pickled pork,
or a pig's cheek are indispensable with calf's head. The
brains are sometimes chopped with hard-boiled eggs.



Boil a calf s head in water enough to cover it, until the
meat leaves the bones, then take it with a skimmer into a
wooden bowl or tray; take from it every particle of bone;
chop it small; season with pepper and salt; a heaping
tablespoonful of salt, and a teaspoonful of pepper will be
sufficient; if liked, add a tablespoonful of finely chopped
sweet herbs; lay a cloth in a colander, put the minced
meat into it, then fold the cloth closely over it, lay a plate
over, and on it a gentle weight. When cold it may be
sliced thin for supper or sandwiches. Spread each slice
with made mustard.


Two calf's feet, two slices of bacon, two ounces of butter,
two tablespoonfuls of lemon-juice, salt and whole pepper to
taste, one onion, a bunch of savory herbs, four cloves, one
blade of mace, water, parsley and butter.

Procure two white calf's feet; bone them as far as the
first joint, and put them into warm water to soak for two
hours. Then put the bacon, butter, lemon-juice, onion,
herbs, spices, and seasoning into a stewpan; lay in the feet,
and pour in just sufficient water to cover the whole. Stew
gently for about three hours; take out the feet, dish them,
and cover with parsley and butter.

The liquor they were boiled in should be strained and
put by in a clean basin for use; it will be found very good
as an addition to gravies, etc., etc.


Two or three pounds of liver, bacon, pepper and salt to
taste, a small piece of butter, flour, two tablespoonfuls of
lemon-juice, one-quarter pint of water.


Cut the liver in thin slices, and cut as many slices of
bacon as there are of liver; fry the bacon first, then put
that on a hot dish before the fire. Fry the liver in the faV
which comes from the bacon, after seasoning it with pep-
per and salt, and dredging over it a very little flour. Turn
the liver occasionally to prevent its burning, and when
done, lay it round the dish with a piece of bacon between
each. Pour away the bacon fat, put in a small piece of
butter, dredge in a little flour, add the lemon -juice and
water, give one boil, and pour it in the middle of the dish.


Three sweetbreads, egg, and bread-crumbs, oiled butter,
three slices of toast, brown gravy.

Choose large white sweetbreads; put them into warm
water to draw out the blood, and to improve the color; let
them remain for rather more than one hour; then put them
into boiling water, and allow them to simmer for about ten
minutes, which renders them firm. Take them up, drain
them, brush over the egg, sprinkle with bread-crumbs; dip
them in egg again, and then into more bread-crumbs.
Drop on them a little oiled butter, and put the sweetbreads
into a moderately heated oven, and let them bake for nearly
three-quarters of an hour. Make three pieces of toast;
place the sweetbreads on the toast, and pour round, but
not over them, a good brown gravy.


Chop fine remnants of coal roast veal. Moisten with the
gravy or water. "When hot, break into it three or four
eggs, according to the quantity of veal. "When the eggs are
cooked, stir into it a spoonful of butter, and serve quickly.
If to your taste, shake in a little parsley. Should you lack
quantity, half a cup of fine stale bread-crumbs are no dis-



Have your meat ready for roasting on Saturday, always.
Roast upon a grating of several clean sticks (not pine) laid
over the dripping-pan. Dash a cup of boiling water over
the beef when it goes into the oven; baste often, and see
that the fat does not scorch. About three-quarters of an
hour before it is done, mis the pudding.


One pint of milk, four eggs, whites and yolks beaten
separately; two cups of flour ā€” prepared flour is best; one
teaspoonful of salt.

Use less flour if the batter grows too stiff. Mix quickly;
pour off the fat from the top of the gravy in the dripping
pan, leaving just enough to prevent the pudding from stick-
ing to the bottom. Pour in the batter and continue to
roast the beef, letting the dripping fall upon the pudding
below. The oven should be brisk by this time. Baste the
meet with the gravy you have taken out to make room for
the batter. In serving, cut the pudding into squares and
lay about the meat in the dish. It is very delicious.

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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 4 of 21)