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 5 of 21)
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Cut a beef heart in two, take out the strings from the in-
side; wash it vxith warm water, rub the inside with pepper
and salt, and fill it with a stuffing. made of bread and but-
ter moistened with water, and seasoned with pepper and
salt, and, if liked, a sprig of thyme made fine; put it to-
gether and tie a string around it, rub the outside with pep-
per and salt; stick bits of butter on, then dredge flour over
and set it on a trivet, or muffin rings, in a dripping-pan;
put a pint of water in to baste with, then roast it before a


hot fire, or in a hot oven; turn it around and baste fre*
quently. One hour will roast or bake it; when done, take
it up, cut a lemon in thick slices, and put it in the pan with
a bit of butter, dredged in a teaspoonful of flour; let it
brown; add a small teacup of boiling water, stir it smooth,
and serve in a gravy tureen.


Cut the kidney into thin slices, flour them, and fry of a
nice brown. When done, make a gravy in the pan by
pouring away the fat, putting in a small piece of butter,
one-quarter pint of boiling water, pepper and salt, and a
tablespoonful of mushroom catsup. Let the gravy just
boil up, pour over the kidney, and serve.


Two pounds of lean beef, one tablespoonful of water, one-
quarter pound of butter, a seasoning to taste of salt,
Cayenne, pounded mace, and black pepper. Procure a nice
piece of lean beef, as free as possible from gristle, skin,
etc., and put it into a jar (if at hand, one with a lid) with
one teaspoonful of water. Cover it closely, and put the jar
into a saucepan of boiling water, letting the water come
within two inches of the top of the jar. Boil gently for
three and a half hours, then take the beef, chop it very
small with a chopping-knife, and pound it thoroughly in a
mortar. Mix with it by degrees, all, or a portion of the
gravy that will have run from it, and a little clarified butter 1
add the seasoning, put it in small pots for use, and cover
with a little butter just warmed and poured over. If much
gravy is added to it, it will keep but a short time; on the
contrary, if a large proportion of butter is used, it may be
preserved for some time.



One tongue, a bunch of savory herbs, water. In choosing
a tongue, ascertain how long it has been dried or pickled,
and select one with a smooth skin, which denotes its being
young and tender. If a dried one, and rather hard, soak it
at least for twelve hoars previous to cooking it; if, however,
it is fresh from the pickle, two or three hours will be sufficient
for it to remain in soak. Put the tongue into a stewpan
with plenty of cold water and a bunch of savory herbs; let
it gradually come to a boil, skim well, and simmer very
gently until tender. Peel off the skin, garnish with tufts
of cauliflowers or Brussels sprouts, and serve. Boiled
tongue is frequently sent to table with boiled poultry, in-
stead of ham, and is, by many persons, preferred. If to
serve cold, peel it, fasten it down to a piece of board by
sticking a fork through the root, and another through the
top, to straighten it. When cold, glaze it, and put a
paper ruche round the root, and garnish with tufts of


Cut a pound of tripe in narrow strips, put a small cup of
water or milk to it, add a bit of butter the size of an egg,
dredge in a large teaspoonful of flour, or work it with the
butter; season with pepper and salt, let it simmer gently
for half an hour, serve hot. A bunch of parsley cut small
and put with it is an improvement.


Prepare tripe as for frying; lay it on a gridiron over a
clear fire of coals, let it broil gently; when one side is a
fine brown, turn the other side (it must be nearly done


through before turniDg) ; take it up on a hot dish, battel
it, and if liked, add a little catsup or vinegar to the gravy.


Empty, skin, and thoroughly wash the rabbit; wipe it
dry, line the inside with sausage-meat and force-meat (the
latter of bread-crumbs, well-seasoned, and worked up).
Sew the stuffing inside, skewer back the head between the
shoulders, cut off the fore joints of the shoulders and legs,
bring them close to the body, and secure them by means of
a skewer. "Wrap the rabbit in buttered paper, keep it well
basted, and a few minutes before it is done remove the
paper, flour and froth it, and let it acquire a nice brown
color. It should be done in three-quarters of an hour.
Take out the skewers, and serve with brown gravy and red-
currant jelly. To bake the rabbit, proceed in the same
manner as above; in a good oven it will take about the
same time as roasting. Most cooks garnish the rabbit with
slices of lemon and serve up with currant jelly. Some-
times the head is cut off before sending to the table; but
this is a matter of individual taste.


One rabbit, a few strips of bacon, rather more than one
pint of good broth or stock, a bunch of savory herbs, salt
and pepper to taste, thickening of butter and flour, one
glass of sherry. Well wash the rabbit, cut it into quarters,
lard them with slips of bacon, and fry them; then put them
into a stewpan with the broth, herbs, and a seasoning of
pepper and salt; simmer gently until the rabbit is tender,
then strain the gravy, thicken it with butter and flour, add
the sherry, give one boil, pour it over the rabbit, and serv&
Garnish with slices of cut lemon.



The best way of cooking rabbits is to fricassee them.
Cut them up, or disjoint them. Put them into a stewpan;
season them with Cayenne pepper, salt and some chopped
parsley. Pour in a pint of warm water (or of veal broth,
if you have it) and stew it over a slow fire till the rabbits
are quite tender; adding (when they are about half done)
some bits of butter rolled in flour. Just before you take it
from the fire, enrich the gravy with a gill or more of thick
cream with some nutmeg grated into it. Stir the gravy
well, but take care not to let it boil after the cream is in,
lest it curdle. Put the pieces of rabbit on a hot dish, and
pour the gravy over them.


Cut a breast of venison in steaks, make quarter of a
pound of butter hot, in a pan, rub the steaks over with a
mixture of a little salt and pepper, dip them in wheat flour,
or rolled crackers, and fry a rich brown; when both sides
are done, take them up on a dish, and put a tin cover over;
dredge a heaping teaspoonful of flour into the butter in the
pan, stir it with a spoon until it is brown, without burning,
put to it a small teacup of boiling water, with a tablespoon-
ful of currant jelly dissolved into it, stir it for a few min-
utes, then strain it over the meat and serve. A glass of
wine, with a tabjespoonful of white sugar dissolved in it,
may be used for the gravy, instead of the 'jelly and water
Venison may be boiled, and served with boiled vegetables,
pickled beets, etc., and sauce.


Let the gridiron become hot, rub the bars with a bit
of suet, then lay on the steaks, having dipped them io


rolled crackers or wheat flour, and set it over a bright,
clear, but not fierce fire of coals; when one side is done,
take the steak carefully over the steak dish, and hold it so
that the blood may fall into the dish, then turn them on the
gridiron, let it broil nicely; set a steak dish where it will be-
come hot, put on a bit of better the size of an egg for each
pound of venison, put to it a saltspoon of salt, and the same of
black pepper, put to it a tablespoonful of currant jelly, made
liquid with a tablespoonful of hoi water or wine, lay the
steaks on, turn them once or twice in the gravy, and serve
hoi Or they may be simply broiled, and served with but-
ter, pepper, and salt; or having broiled oue side, and
turned the steaks, lay thin slices of lemon over, and serve
in the dish with the steaks.


Two pounds of rump-steak, two kidneys, seasoning to taste
of salt and black pepper, suet crust made with milk (see
Pastry), in the proportion of six ounces of suet to each
one pound of flour.

Mode: Procure some tender rump-steak (that which has
been hung a little time), and divide it into pieces about
an inch square, and cut each kidney into eight pieces.
Line the dish (of which we have given an engraving)
with crust made with suet and flour in the above pro-
portion, leaving a small piece of crust to overlap the edge.
Then cover the bottom with a portion of the steak and a
few pieces of kidney; season with salt and pepper (some add
a little flour to thicken the gravy, but it is not necessary),
and then add another layer of steak kidney, and season-
ing. Proceed in this manner till the dish is full, when
pour in sufficient water to come within two inches of the
top of the basin. Moisten the edges of the crust, cover the
pudding over, press the two crusts together, that the gravy


may not escape, and turn up the overhanging paste. Wring
out a cloth in hot water, flour it, and tie up the pudding;
put it into boiling water, and let it boil for at least four
hours. If the water diminishes, always replenish with some,
hot in a jug, as the pudding should be kept covered all the
time, and not allowed to stop boiling. When the cloth is
removed, cut a round piece in the top of the crust, to pre-
vent the pudding bursting, and send it to table in the
basin, either in an ornamental dish, or with a napkin
pinned round it. Serve quickly,




Take your bones, and stew them in a little water with an
onion, some salt and pepper, and, if you like, a little savory
herbs; when the goodness is all out of the bones, and it
tastes nice, thicken the gravy with a teaspoonful of corn
starch, and if it is not very strong put in a bit of butter,
then place your stewpan on the hot hearth, and put in your
slices of meat. "Warm but not boil. Serve with toasted


Mince some cold beef, a little fat with the lean, put to it
as much cold boiled potatoes chopped as you like, (the
quantity as of meat or twice as much), season with pepper
and salt; add as much gravy or hot water as will make it
moist, then put in a stewpan over a gentle fire; dredge in
a small quantity of wheat flour; stir it about with a spoon,
cover the stewpan, and let it simmer for half an hour —
take care that it does not burn. Dish it with or without a
slice of toast under it, for breakfast. This hash may be
made without potatoes, if water is used instead of gravy, a
bit of butter may be added, more or less, according to the
proportion of fat with the lean meat



The most common way of serving dried or smoked beef
is to shave it into thin slices or chips, raw; but a more sav-
ory relish may be made of it with little trouble. Pat the
slices of uncooked beef into a frying pan with just enough
boiling water to cover them; set them over the fire for ten
minutes, drain off all the water, and with a knife and fork
cut the meat into small bits. Return to the pan, which
should be hot, with a tablesnoonful of butter and a little
pepper. Have ready some well-beaten eggs, allowing four
to a half pound of beef; stir them into the pan with the
minced meat and toss and stir the mixture for about two
minutes. Send to table in a covered dish.


Season pieces of cold chicken or turkey with salt and
pepper. Dip in melted butter; let this cool on the meat,
and dip in beaten egg and in nne bread-crumbs. Fry in but-
ter till a delicate brown. Serve on slices of hot toast, with
either a white or curry sauce poured around. Pieces oi
cold veal make a nice dish, if prepared in this manner.


Chop fine some cold beef; beat two eggs and mix with
the meat and add a little milk, melted butter, and salt and
pepper. Make into rolls and fry.


Boil the veal tender, pick it up fine, put in a mold, add
the water it was boiled in. and set it in a cold place; season
with salt and pepper to taste; a layer of hard-boiled eggs
improves it



One cupful of boiled rice, one cupful of finely-chopped
cooked meat — any kind; one teaspoonful of salt, a little
pepper, two tablespoonfuls of butter, half a cupful of milk,
one egg. Put the milk on to boil, and add the meat, rice
and seasoning. When this boils, add the egg, well beaten;
stir one minute. After cooling, shape, dip in egg and
crumbs, and fry as before directed,


To one egg thoroughly beaten, put one cup of sweet milk
and a little salt. Slice light bread and dip into the mix-
ture, allowing each slice to absorb some of the milk; then
brown on a hot buttered griddle; spread with butter, and
serve hot.


Mince beef or mutton, small, with onions, pepper and
salt; add a little gravy, put into scalloped shells or small
cups, making them three parts full, and fill them up with
potatoes mashed with a little cream, put a bit of butter on
the top and brown them in an oven.


"Wipe the sausages dry. Dip them in beaten egg and
bread-crumbs. Put them in the frying-basket and plunge
into boiling fat. Cook ten minutes. Serve with a garnish
of toasted bread and parsley.


One cupful of finely-chopped eooked ham, one of bread-
crumbs, two of hot mashed potatoes, one large tablespoon-
ful of butter, three eggs, a speck of Cayenne. Beat the


ham, Cayenne, butter, and two of the eggs into the potato.
Let the mixture cool slightly, and shape it like croquettes.
Roll in the bread-crumbs, dip in beaten egg and again in
crumbs, put in the frying-basket and plunge into boiling
fat. Cook two minutes. Drain, and serve.


Chopped cold meat well seasoned; wet with gravy, if
convenient, put it on a platter; then take cold rice made
moist with milk and one egg, seasoned with pepper and salt;
if not sufficient rice, add powdered bread-crumbs; place
this around the platter quite thick; set in oven to heat
ancf brown.


A little cold chicken (about one pint), one cupful of water
or stock, one-fifth of a box of gelatine, half a teaspoonful
of curry powder, salt, pepper. Cut the meat from the
bones of a chicken left from dinner. Put the bones on with
water to cover, and boil down to one cupful. Put the gela-
tine to soak in one-fourth of a cupful of cold water. "When
the stock is reduced as much as is necessary, strain and
season. Add the curry and chicken. Season and simmer
ten minutes; then add the gelatine, and stir on the table
until it is dissolved. Turn all into a mold, and set away
to harden. This makes a nice relish for tea or lunch. If
you have mushrooms, omit the curry, and cut four of them
into dice. Stir into the mixture while cooking. This dish
can be varied by using the whites of hard-boiled eggs, or
bits of boiled ham. To serve: Dip the mold in warm
water, and turn out on the dish. Garnish with parsley.


Minced cold beef or lamb; if beef put in a pinch of pul-
rerized cloves; if lamb, a pinch of summer savory to season


it, very little pepper and some salt, and put it in a baking*
dish; mash potatoes and mix them with cream and butter
and a little salt, and spread them over the meat; beat up an
egg with cream or milk, a very little, spread it over the
potatoes, and bake it a short time, sufficient to warm il
through and brown the potatoes,



In choosing poultry, the best way to determine whether
it is young, is to try the skin under the leg or wing; if it is
easily broken, it is young; or, turn the wing backwards; if
the joint yields readily, it is tender; a fat fowl is best for
any purpose.

After a chicken or fowl is killed, plunge it into a pot of
scalding hot water; then pluck off the feathers, taking care
not to tear the skin; when it is picked clean, roll up a sheet
of vhite wrapping paper, set fire to it, singe off all the
hairs. Poultry should be carefully picked, and nicely singed.

If a fowl is fresh killed, the vent will be close, and the
flesh have a pleasant smell.


Carefully pluck the bird, singe it with white paper, and
wipe it thoroughly with a cloth; draw it, preserve the liver
and gizzard, and be particular not to break t*ie gall-bag, as
no washing will remove the bitter taste it imparts where it
once touches. Wash it inside well, and wipe it thoroughly
with a dry cloth; the outside merely requires wiping nicely.
Cut off the neck close to the back, but leave enough of the
crop-skin to turn over; break the leg-bones close below the
knee; draw out the strings from the thighs, and flatten the
breast-bone to make it look plump. Have ready your dressing


of broad-crumbs, mixed with butter, pepper, salt, thyme or
sweet marjoram; fill the breast with this, and sew the neck
over to the back. Be particular that the turkey is firmly
trussed. Dredge it lightly with flour, and put a piece of
butter into the basting-ladle; as the butter melts, baste the
bird with it. When of a nice brown and well-frothed,
serve with a tureen of good brown gravy and one of bread-
sauce. The liver should be put under one pinion, and the
gizzard under the other. Fried sausages are a favorite ad-
dition toroastrturkey; they make a pretty garnish, besides
adding much to the flavor. When these are not at hand,
a few force-meat balls should be placed round the dish as a
garnish. Turkey may also be stuffed with sausage-meat,
and a chestnut force-meat with the same sauce is, by many
persons, much esteemed as an accompaniment to this fav-
orite dish.

Second Recipe. — After drawing and cleansing the turkey,
prepare a dressing of chopped . sausage and bread-crumbs,
mixing in butter, pepper, salt and thyme to flavor. Fill
the craw and the body of the turkey with this, and sew up
carefully. Dredge with flour and put in the oven to roast,
basting freely first with butter and water, then with the
gravy from the pan. The time it takes to roast will depend
both on the age and the weight of the turkey. If you have a
good fire, you will be safe to allow ten minutes or so to the
pound. Roast to a fine brown, and serve with the
chopped giblets, which should be well stewed; add cranberry


Hen turkeys are the best for boiling. They are the
whitest, and if nicely kept, tenderest. Of course the sinews
must be drawn, and they ought to be trussed with the legs
out, so as to be easily carved. Take care to clean the ani-


mal well after it has been singed. Place the fowl in a suf-
ficiently large pot with clean water sufficient to cover it, and
little more ; let the fire be a clear one, but not too fierce,
as the slower the turkey boils the plumper it will be.
Skim carefully and constantly, and simmer for two hours
and a half in the case of a large fowl, and two hours for a
smaller beast, and from an hour and ten to forty minutes for
still smaller turkeys. Some people boil their turkeys in a
floured cloth. I don't; the whiteness being mostly in the
animal itself. My stuffing for a boiled turkey is thought
good. I prepare it of crumbs of stale bread, with a little
marrow or butter, some finely-shred parsley, and two dozen
of small oysters, minus their beards, of course, and neatly
trimmed. Stuff with this and a little chopped ham in ad-
dition, if desired.


Have a bright, clear, and steady fire for roasting poultry;
prepare it as directed; spit it, put a pint of hot water in the
dripping-pan, add to it a small tablespoonful of salt, and a
small teaspoonful of pepper, baste frequently, and let it
roast quickly, without scorching; when nearly done, put a
piece of butter the size of a large egg to the water in the
pan; when it melts, baste with it, dredge a little flour over,
baste again, and let it finish; half an hour will roast a full
grown chicken, if the fire is right. When done take it up,
let the giblets (heart, liver, and gizzard) boil tender, and
chop them very fine, and put them in the gravy; add a
tablespoonful of browned flour and a bit of butter, stir it
over the fire for a few minutes, then serve in a gravy tureen.
Or put the giblets in the pan and let them roast.



Clean, wash, and stuff as for roasting. Baste a floured
cloth around each, and put into a pot with enough boiling
water to cover them well. The hot water cooks the skin at
once, and prevents the escape of the juices. The broth
will not be so rich as if the fowls are put on in cold water,
but this is proof that the meat will be more nutritious and
better flavored. Stew very slowly, for the first half hour
especially. Boil an hour or more, guiding yourself by size
and toughness. Serve with egg or bread sauce.


Prepare in the same way as for boiling, cut them in two
through the back, and flatten them; place on a cold grid-
iron over a nice red fire. After a little time, when they
have become thoroughly hot, set them on a plate or other
dish, and lard them well with a piece of butter; pepper and
salt them to taste, chiefly on the inside, then place them on
the brander and continue turning till done — they will take
fully twenty minutes. Serve hot, with a little dab of butter
and plenty of stewed mushrooms — a delightful dish.


Cut the chicken in pieces, lay it in salt and water, which
chacge several times; roll each piece in flour; fry in very
hot lard or butter; season with salt and pepper; fry pars-
ley with them also. Make a gravy of cream seasoned with
salt, pepper, and a little mace, thickened with a little flour
in the pan in which the chickens were fried, pouring off the



Cut into joints, scald and skin, place in a stewpan, with
two raw onions cut into eight parts, a little chopped pars-
ley, salt and pepper, and the least squeeze of lemon-juice.
Add a bit of butter as large as an egg, and fill in a pint of
water. Stew for an hour under a very close lid, then lift
and strain off the gravy, into which beat gradually a tea-
cupful of cream and the yolks of two eggs; heat up the
gravy, taking care that it does not boil, and pour it over the


Slice an onion and brown in a little butter; add a spoon-
ful of curry powder; allow it to remain covered for a few
minutes to cook; add a little more butter and put in chicken,
veal, etc., etc. ; cut up small, thicken with a little flour. This
is excellent.


Cut up the fowls and place in a kettle with a tight cover,
so as to retain the steam ; put about two teacups of water
and plenty of salt and pepper over the chicken, then let it
cook until the meat cleaves easily from the bones; cut or
chop all the meat (freed from skin, bone and gristle) about
as for chicken salad; season well, put into a dish and pour
the remnant of the juice in which it was cooked over it.
This will jelly when cold, and can then be sliced or set on
the table in shape. Nice for tea or lunch. The knack of
making this simple dish is not having too much water; it
will not jelly if too weak, or if the water is allowed to boil
away entirely while cooking.



Skin and cut up the fowls into joints, and put the neck,
legs and back bones in a stew pan, with a little water, an
onion, a bunch of savory herbs, and a blade* of mace; let
these stew for an hour, and, when done, strain off the
liquor; this is for gravy. Put a layer of fowl at the bottom
of a pie-dish, then a layer of ham, then one of force-meat
and hard-boiled eggs, cut in rings; between the layers put
a seasoning of pounded mace, nutmeg, pepper and salt.
Pour in about half a pint of water, border the edge of dish
with puff-crust, put on the cover, ornament the top and
glaze it by brushing over it the yolk of an egg. Bake for
about an hour and a half, and, when done, pour in at the
top the gravy made from the bones.


Take a fine white bunch of celery (four or five heads),
scrape and wash it white; reserve the delicate green leaves;

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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 5 of 21)