Miss Leslie's Lady's New Receipt-Book Part 6

BEEF STEAKS WITH MUSHROOMS.--Take four pounds of the best sirloin steaks, cut thin. Season them with black pepper, and a very little salt.

Put four table-spoonfuls of b.u.t.ter into a frying-pan, and set it over the fire. When it is quite hot, put in the steaks and let them brown.

Have ready a quart of mushrooms, stemmed and skinned, and moistened with a pint of water, seasoned with a little pepper and salt, and thickened slightly with a good dredging of flour. Pour it over the steaks in the frying-pan, and then let them cook till thoroughly done.

Venison steaks will be found excellent dressed in this manner, but the venison must be fresh.

MINCED BEEF.--Take the lean of some cold roast beef. Chop it very fine, adding a small minced onion; and season it with pepper and salt. Put it into a stew-pan, with some of the gravy that has been left from the day before, and let it stew for a quarter of an hour. Then put it (two-thirds full) into a deep dish. Fill up the dish with mashed potatoes, heaped high in the centre, smoothed on the surface, and browned with a salamander or a red-hot shovel.

Cold roast mutton or lamb may be minced as above, adding some sweet-marjoram to the seasoning, and filling up the dish with mashed turnips instead of potatoes.

Also, cold roast pork; flavouring the seasoning with a little chopped sage. Cover the top with sweet potatoe, boiled and mashed, or with apple-sauce, that has been stewed as thick as possible.

TO STEW COLD CORNED BEEF.--Cut about four pounds of lean from a cold round of beef, that tastes but little of the salt. Lay it in a stew-pan, with a quarter of a peck of tomatoes quartered, and the same quant.i.ty of ochras sliced; also, two small onions peeled and sliced, and two ounces of fresh b.u.t.ter rolled in flour. Add a tea-spoonful of whole pepper-corns, (_no salt_,) and four or five blades of mace. Place it over a steady but moderate fire. Cover it closely, and let it stew three or four hours. The vegetables should be entirely dissolved. Serve it up hot.

This is an excellent way of using up the remains of a cold round of beef at the season of tomatoes and ochras, particularly when the meat has been rather under-boiled the first day of cooking it.

A few pounds of the lean of a _fresh_ round of beef, will be still better cooked in this manner, increasing the quant.i.ty of ochras and tomatoes, and stewing it six hours.

Cold fillet of veal is very good stewed with tomatoes, ochras, and an onion or two. Also, the thick or upper part of a cold leg of mutton; or of pork, either fresh or corned.

TO STEW SMOKED BEEF.--The dried beef, for this purpose, must be fresh and of the very best quality. Cut it (or rather shave it) into very thin, small slices, with as little fat as possible. Put the beef into a skillet, and fill up with boiling water. Cover it, and let it soak or steep till the water is cold. Then drain off that water, and pour on some more, but merely enough to cover the chipped beef, which you may season with a little pepper. Set it over the fire, and (keeping on the cover) let it stew for a quarter of an hour. Then roll a few bits of b.u.t.ter in a little flour, and add it to the beef, with the yolk of one or two beaten eggs. Let it stew five minutes longer. Take it up on a hot dish, and send it to the breakfast or tea-table.

Cold ham may be sliced thin, and stewed in the same manner. Dried venison also.

FRENCH BEEF.--Take a circular piece from the round, (having removed the bone,) and trim it nicely from the fat, skin, &c. Then lard it all over with long slips of fat pork or bacon. The place from whence the bone was taken must be filled with a force-meat, made of minced suet; grated bread-crumbs; sweet-marjoram rubbed fine; and grated lemon-peel; add a little salt and pepper, and mix in the beaten yolk of an egg to bind together the other ingredients. Tie a twine or tape closely round the outside of the beef, to keep it compact, and in shape. Put it into a broad earthen jar with a cover; or into an iron bake-oven. Add some whole pepper; a large onion stuck over with a dozen cloves; a bunch of sweet herbs; three bay-leaves; a quarter of a pound of b.u.t.ter, divided into small bits, (each piece rolled in flour,) and half a pint of claret, or port-wine. Bake or stew it thus in its own liquor, for five, six, or seven hours, (in proportion to its size,) for it must be thoroughly done, quite tender, and brown all through the inside. Serve it up hot with the gravy round it. It is also very good when cold.

A fillet of veal may be cooked in this manner. Also a fillet of fresh pork, cut from the upper part of a hind leg; or a fillet of fresh venison.

BEEF OLIVES.--Take the lean of some cold roast beef; cut it into slices about half an inch thick, and four inches square. They must all be of the same size and shape. Trim the edges nicely. Make a force-meat of grated bread-crumbs, finely-chopped beef-suet; minced onion; grated nutmeg or powdered mace; sweet-marjoram leaves rubbed fine; a _very little_ salt and pepper; and some beaten yolk of egg. Having mixed all thoroughly together, spread very thickly a portion of the force-meat upon each slice of the cold beef. Then roll them up, and tie every one securely round with coa.r.s.e thread or fine twine. Have ready some roast-beef gravy left from the day before, or make a fresh gravy by boiling, or rather stewing the beef bones with as little water as possible. When the gravy is ready, strain it into a clean stew-pan; put in the beef olives; cover the pan, and let them stew slowly for half an hour. Serve them up with their gravy. Remove the strings before the olives go to table.

Veal olives may be made in the above manner, with a cold roast fillet of veal, and veal gravy.

A PLAIN STEW.--Cut steaks from a sirloin or a tender round of beef, omitting the fat and bone. Season them with pepper and a little salt.

Put them into a pot, and to three pounds of meat allow a quart of water.

When it has simmered for an hour, and been well skimmed, mix among it a dozen potatoes, and half a dozen turnips, all pared and quartered; and (if you like them) two onions sliced thin. If the stew appears too dry, pour in a little _boiling_ water from a kettle. Let it stew slowly with the vegetables another hour, or till the whole is perfectly tender.

Serve it up with the vegetables round it on a large dish.

Beef stewed with parsnips only is very good.

Lamb or veal cutlets may be stewed in this manner.

A fillet or round of fresh pork is excellent stewed with sweet potatoes, which must be sc.r.a.ped or pared, and split in half.

BEEF'S TONGUE STEWED.--Take a fresh beef's tongue of the largest size.

Remove the little bones, skin, &c., from about the root, and trim it nicely. Take a table-spoonful each of salt, pepper, and powdered cloves, and mix them all together. Rub the tongue well all over with this seasoning. Lay it in a deep earthen pan, cover it with the best cider vinegar, and let it stand three days, turning it frequently, and keeping it closely covered. Then (having wiped off all the seasoning) put the tongue into a stew-pot, and add half a pint of water--not more--and stew it slowly till quite done. Have ready some force-meat b.a.l.l.s, made with minced veal, mixed with the ingredients usual in force-meat. Put in the b.a.l.l.s about twenty minutes before you take up the tongue. When it is thoroughly done, and tender all through, peel it, and send it to table with the force-meat b.a.l.l.s round it.

BAKED TONGUE.--Take a large smoked tongue, put it into warm water and soak it all day. Change the water in the evening, and then let it remain in soak all night. Before you cook it, trim the root handsomely. Make a coa.r.s.e paste or dough, merely of flour and water, as it is not to be eaten. Roll it out thin, and enclose the tongue in it. Put it into an oven, and bake it slowly. It will require four hours or more. When you think it is done, break a little of the paste just over the thickest part, and try it by sticking a fork through it. If not perfectly tender, let it bake a while longer. When quite done, remove the paste, and either serve up the tongue, or set it away to get cold. This is the best way of cooking a tongue to be eaten cold. If to be eaten warm, send it to table surrounded with mashed potatoes, and the root concealed with parsley sprigs. The best way to carve a tongue, is to cut it across in round slices, beginning at the middle. If cut lengthways the flavour will be impaired. Nevertheless, if you have two tongues, and wish to make a large handsome-looking dish of them, (having first removed the root,) split one lengthways, and lay the two halves spread open and near together on a bed of mashed potatoes; and cut the other tongue into circular slices. Arrange these slices in a handsome form or pattern all round the split tongue that occupies the centre of the mashed potatoe; and decorate the whole with sprigs of double parsley. If the tongues are cold, instead of mashed potatoe, lay them on a bed of salad-dressed lettuce, cut or chopped very small; or on chopped celery, dressed as lettuce.

FILLET OF PORK.--Cut a fillet or round, handsomely and evenly, from a fine leg of fresh pork. Remove the bone. Make a stuffing or force-meat of grated bread-crumbs; b.u.t.ter; a tea-spoonful of sweet-marjoram or tarragon leaves; and sage leaves enough to make a small table-spoonful, when minced or rubbed fine; all well mixed, and slightly seasoned with pepper and salt. Add some beaten yolk of egg to bind the whole together; then stuff it closely into the hole from whence the bone was taken.

Score the skin of the pork in circles to go all round the fillet. These circles should be very close together, or not quite half an inch apart.

Rub into them, slightly, a little powdered sage. Put it on the spit, and roast it well, till it is thoroughly done throughout; as pork, if the least underdone, is not fit to eat. Place it for the first hour not very close to the fire, that the meat may get well heated all through, before the skin begins to harden so as to prevent the heat from penetrating sufficiently. Then set it as near the fire as it can be placed without danger of scorching. Keep it roasting steadily with a bright, good, regular fire, for two or three hours, or longer still if it is a large fillet. It may require near four hours. Baste it at the beginning with sweet oil (which will make the skin very crisp) or with lard.

Afterwards, baste it with its own gravy. When done, skim the fat from the gravy, and then dredge in a little flour to thicken it. Send the pork to table with the gravy in a boat; and a small tureen of apple-sauce, made very thick, flavoured with lemon, and sweetened well.

A fillet of pork is excellent stewed slowly in a very little water, having in the same stew-pot some sweet potatoes, peeled, split, and cut into long pieces. If stewed, put _no sage_ in the stuffing; and remove the skin of the pork. This is an excellent family dish in the autumn.

ITALIAN PORK.--Take a nice leg of fresh pork; rub it well with fine salt, and let it lie in the salt for a week or ten days. When you wish to cook it, put the pork into a large pot with just sufficient water to cover it; and let it simmer, slowly, during four hours; skimming it well. Then take it out, and lay it on a large dish. Pour the water from the pot into an earthen pan; skim it, and let it cool while you are skinning the pork. Then put into the pot, a pint of good cider vinegar, mixed with half a pound of brown sugar, and a pint of the water in which the pork has been boiled, and from which all the fat has been carefully skimmed off. Put in the pork with the upper side towards the bottom of the pot. Set it again over the fire, (which must first be increased,) and heat the inside of the pot-lid by standing it upright against the front of the fire. Then cover the pot closely, and let the pork stew for an hour and a half longer; basting it frequently with the liquid around it, and keeping the pot-lid as hot as possible that the meat may be well browned. When done, the pork will have somewhat the appearance of being coated with mola.s.ses. Serve up the gravy with it.

What is left of the meat may be sliced cold for breakfast or luncheon.

You may stew with it when the pork is put into the pot a second time, some large chesnuts, previously boiled and peeled. Or, instead of chesnuts, sweet potatoes, sc.r.a.ped, split, and cut into small pieces.

PORK OLIVES.--Cut slices from a fillet or leg of cold fresh pork. Make a force-meat in the usual manner, only subst.i.tuting for sweet herbs some sage-leaves chopped fine. When the slices are covered with the force-meat, and rolled up and tied round, stew them slowly either in cold gravy left of the pork, or in fresh lard. Drain them well before they go to table. Serve them up on a bed of mashed turnips or potatoes, or of mashed sweet potatoes, if in season.

PIGS' FEET FRIED.--Pigs' feet are frequently used for jelly, instead of calves' feet. They are very good for this purpose, but a larger number is required (from eight to ten or twelve) to make the jelly sufficiently firm. After they have been boiled for jelly, extract the bones, and put the meat into a deep dish; cover it with some good cider-vinegar, seasoned with sugar and a little salt and cayenne. Then cover the dish, and set it away for the night. Next morning, take out the meat, and having drained it well from the vinegar, put it into a frying-pan in which some lard has just come to a boil, and fry it for a breakfast dish.

CONNECTICUT SAUSAGE-MEAT.--To fifteen pounds of the lean of fresh pork, allow five pounds of the fat. Having removed the skin, sinews, and gristle, chop both the fat and lean as fine as possible, and mix them well together. Rub to a powder sufficient sage-leaves to make four ounces when done. Mix the sage with three ounces of fine salt, two ounces of brown sugar, an ounce of powdered black pepper, and a quarter of an ounce of cayenne. Add this seasoning to the chopped pork, and mix it thoroughly. Pack the sausage-meat down, hard and closely, into stone jars, which must be kept in a cool place, and well covered. When wanted for use, make some of it into small, flat cakes, dredge them with flour, and fry them well. The fat that exudes from the sausage-cakes, while frying, will be sufficient to cook them in.

A FINE VENISON PIE.--Cut steaks from a loin, or haunch of venison, which should be as freshly killed as you can get it. The strange prejudice in favour of hard, black-looking venison, that has been kept till the juices are all dried up, is fast subsiding; the preference is now given to that which has been newly killed, whenever it can be obtained. Those who have eaten venison fresh from the woods, will never again be able to relish it in the state in which it is brought to the Atlantic cities.

Having removed the bones, and seasoned it with a little salt and pepper, put the venison into a pot, with barely as much water as will cover it, and let it stew till perfectly tender, skimming it occasionally. Then take it out, and set it to cool, saving the gravy in a bowl. Make a light paste, in the proportion of three quarters of a pound of fresh b.u.t.ter to a pound and a half of flour. Divide the paste into two portions, and roll it out rather thick. b.u.t.ter a deep dish, and line it with one of the sheets of paste. Then put in the venison. Season the gravy with a gla.s.s of _very good_ wine, either red or white, a few blades of mace, and a powdered nutmeg. Stir into it the crumbled yolks of some hard-boiled eggs. Pour the gravy over the meat, and put on the other sheet of paste as the lid of the pie. Notch it handsomely round the edges, and bake it well. If a steady heat is kept up, it will be done in an hour. Send it to table hot.

Instead of wine, you may put into the gravy a gla.s.s of currant-jelly.

Any sort of game may be made into a pie, in the above manner.

A VERY PLAIN VENISON PIE.--Cut from the bone some good pieces of fresh venison; season them a little with salt and pepper, and put them into a pot, with plenty of sliced potatoes, (either white or sweet,) and barely as much water as will cover the whole. Set it over the fire, and let it stew slowly, till the meat is tender, and the potatoes also. Make a paste of flour shortened with cold gravy, or drippings saved from roast venison. The fat must be removed from the surface of the cold gravy, of which you may allow half a pint to each pound of flour. Mix half the shortening with the flour, using a broad knife or a spoon for the purpose, and adding gradually sufficient cold water to make it into a stiff dough. Beat the lump of dough well on all sides, with the rolling-pin. Then take it out of the pan, roll it into a thick sheet, and spread evenly over it with a knife the remainder of the drippings.

Flour it, fold it up, beat it with the rolling-pin, let it rest a short time, and then roll it out again. Divide it into two sheets; grease a pie-dish, and line the bottom and sides with one sheet. Put in the venison and potatoes, with a portion of the gravy. Lay on the other sheet of paste, as a lid, and crimp the edges. Set the pie into the oven, and bake it brown. Eat it either hot or cold.

If you have no cold venison drippings, use drippings of cold roast-beef; or an equal mixture of lard and b.u.t.ter.

A beef-pie may be made as above.

Mutton-pies are not recommended; as mutton cooked in a pie is entirely too strong. The fat or drippings of mutton should _never_ be used in any sort of cooking, as it tastes exactly like tallow, which it really is.

The above quant.i.ty of paste is only sufficient for a small pie. Paste for meat-pies should be made very thick.