Other Recipes from MEATS AND VEGETABLES.Trouhindella
Artichokes To Fricassee
Bacon To Cure No 1
Bacon To Cure No 2
Bacon To Cure No 3
Alamode Beef No 1
Alamode Beef No 2
Alamode Beef No 3
Alamode Beef In The French Manner
Rump Of Beef With Onions
Rump Of Beef To Bake
Rump Of Beef Cardinal Fashion
Beef Sausage Fashion
Ribs And Sirloin Of Beef
Rib Of Beef En Papillotes In Paper
Brisket Of Beef Stewed German Fashion
Beef To Bake
Beerf Bouilli Another Way
Beef To Stew
Beef To Stew Another Way
Cold Beef To Dress
Cold Boiled Beef To Dress
Another(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.
Haricot Beans Another WayWhen 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.
Another Method For Making Economical SoupIn 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.
Another Way To Stew FishBehold, 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.
Roman Sauce Another WayIngredients: 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.
Another Carrot SoupTake 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.
Another Ox Head SoupTo 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
Another Queen's SoupFor 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.
Another Brooth For The PoorFour 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.
Another Barley BrothPut 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.
Another Turnip BrothPut 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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