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(Meats And Vegetables.) - (The Lady's Own Cookery Book)







Salt a flank of beef with white salt, and let it lie for forty-eight

hours. Wash it, and hang it in the wind to dry for twenty-four hours.

Then take pepper, salt, cloves, saltpetre, all beaten fine, and mix them

together; rub the beef all over; roll it up hard, and tie it fast with

tape. Put it in a pan, with a few bay-leaves, and four pounds of butter.

Cover the pot with rye paste, and bake it with household bread.

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Haricot Beans Another Way

When the haricot beans have been boiled as shown in the preceding

Number, chop fine a couple of onions, and fry them in a saucepan with a

bit of butter, then add the haricot beans, pepper and salt; stir all

together and serve them out to your family.

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Another Method For Making Economical Soup

In households where large joints of salt beef, or pork, are cooked

almost daily for the family, the liquor in which they have been boiled

should be saved, all grease removed therefrom, and put into the copper

with a plentiful supply of carrots, parsnips, celery, and onions, all

cut in small pieces, the whole boiled and well skimmed till the

vegetables are done; the soup is then to be thickened with either

oatmeal, peasemeal, or Indian corn meal, seasoned with pepper and ground

allspice, and stirred continuously until it boils up again; it must then

be skimmed, and the best pieces of meat selected from the stock-pot

should be kept in careful reserve, to be added to the soup, and allowed

to boil therein for half an hour longer.

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Another Way To Stew Fish

Behold, the dishes due appear!

_Fish_ in the van, beef in the rear.

Ah! all the luxury of fish,

With scalding sauce.



Boil six onions in water till tender, strain, and cut them in slices.

Put your fish, cut in slices, in a stewpan with a quart of water, salt,

pepper, ginger and mace to suit taste; let it boil fifteen minutes; add

the onions, and forcemeat balls made of chopped fish, grated bread,

chopped onion, parsley, marjoram, mace, pepper, ginger and salt, and

five eggs beat up with a spoon into balls, and drop them into the pan of

fish when boiling; cover close for ten minutes, take it off the fire,

and then add six eggs with the juice of five lemons; stir the gravy very

slowly, add chopped parsley, and let it all simmer on a slow fire,

keeping the pan in motion until it just boils, when it must be taken off

quickly, or the sauce will break. A little butter or sweet oil added to

the balls is an improvement. If you meet with good success in the

cooking of this receipt, you will often have stewed fish.

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Roman Sauce Another Way

Ingredients: Espagnole sauce, an onion, butter, flour, lemon, herbs,

nutmeg, raisins, pine nuts or almonds, burnt sugar.



Cut up a small bit of onion, fry it slightly in butter and a little

flour, add the juice of a lemon and a little of the peel grated, a

bouquet of herbs, a pinch of nutmeg, a few stoned raisins, shredded

almonds or pinocchi, and a tablespoonful of burnt sugar. Add this to a

good Espagnole (No. 1), and warm it up in a bain-marie.

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Another Carrot Soup

Take four pounds of beef, a scrag of mutton, about a dozen large

carrots, four onions, some pepper and salt; put them into a gallon of

water, and boil very gently for four hours. Strain the meat, and take

the carrots and rub them very smooth through a hair sieve, adding the

gravy by degrees till about as thick as cream. The gravy must have all

the fat taken off before it is added to the carrots. Turnip soup is made

in the same way.

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Another Ox Head Soup

To half an ox's head put three gallons of water, and boil it three

hours. Clean and cut it small and fine; let it stew for an hour with one

pint of water, which must be put to it boiling; then add the three

gallons boiling.

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Another Queen's Soup

For a small terrine take about three quarters of a pound of almonds;

blanch, and pound them very fine. Cut up a fowl, leaving the breast

whole, and stew in consomme. When the breast is tender, take it out,

(leaving the other parts to stew with the consomme) pound it well with

the almonds and three hard-boiled yolks of eggs, and take it out of the

mortar. Strain the consomme, and put it, when the fat is skimmed off, to

the almonds, &c. Have about a quarter of a pint of Scotch barley boiled

very tender, add it to the other ingredients, put them into a pot with

the consomme, and stir it over the fire till it is boiling hot and well

mixed. Rub it through a tamis, and season it with a little salt; it must

not boil after being rubbed through.

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Another Brooth For The Poor

Four hundred quarts of good broth for the poor may be made as

follows:--Good beef, fifty pounds weight; beeves' cheeks, and legs of

beef, five; rice, thirty pounds; peas, twenty-three quarts; black

pepper, five ounces and a half; cayenne pepper, half an ounce; ground

ginger, two ounces; onions, thirteen pounds; salt, seven pounds and a

half; with celery, leeks, carrots, dried mint, and any other vegetable.

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Another Barley Broth

Put on whatever bones you have; stew them down well with a little whole

pepper, onions, and herbs. When done, strain it off, and next day take

off all the fat. Take a little pearl barley, boil it a little and strain

it off; put it to the broth, add a coss lettuce, carrot, and turnip, cut

small. Boil all together some time, and serve it up.

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Another Turnip Broth

Put one pound of lean veal, pulled into small pieces in a pipkin, with

two large or three middling turnips. Cover the pipkin very close, to

prevent water from getting into it; set it in a pot of water, and let it

boil for two or three hours. A tea-cupful of the broth produced in the

pipkin may be taken twice or thrice a day.









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