English Housewifery Part 6

100. _To make a_ HAM PIE.

Cut the ham round, and lay it in water all night, boil it tender as you would do for eating, take off the skin, strew over it a little pepper, and bake it in a deep dish, put to it a pint of water, and half a pound of b.u.t.ter; you must bake it in puff-paste; but lay no paste in the bottom of the dish; when you send it to the table send it without a lid.

It is proper for a top or bottom dish either summer or winter.

101. _To make a_ NEAT's TONGUE PIE.

Take two or three tongues, (according as you would have your pie in bigness) cut off the roots and low parts, take two ounces of saltpetre, a little bay salt, rub them very well, lay them on an earthen dish with the skin side downwards, let them lie for a week or ten days, whilst they be very red, then boil them as tender as you would have them for eating blanch and season with a little pepper and salt, flat them as much as you can, bake them in puff paste in a deep dish, but lay no paste in the bottom, put to them a little gravy, and half a pound of b.u.t.ter; lay your tongues with the wrong side upwards, when they are baked turn them, and serve it up without a lid.

102. _To broil_ SHEEP or HOG's TONGUES.

Boil, blanch, and split your tongues, season them with a little pepper and salt, then dip them in egg, strow over them a few bread-crumbs, and broil them whilst they be brown; serve them up with a little gravy and b.u.t.ter.

103. _To Pickle_ PORK.

Cut off the leg, shoulder pieces, the b.l.o.o.d.y neck and the spare-rib as bare as you can, then cut the middle pieces as large as they can lie in the tub, salt them with saltpetre, bay-salt, and white salt; your saltpetre must be beat small, and mix'd with the other salts; half a peck of white salt, a quart of bay-salt, and half a pound of saltpetre, is enough for a large hog; you must rub the pork very well with your salt, then lay a thick layer of salt all over the tub, then a piece of pork, and do so till all your pork is in; lay the skin side downwards, fill up all the hollows and sides of the tub with little pieces that are not b.l.o.o.d.y press all down as close as possible, and lay on a good layer of salt on the top, then lay on the legs and shoulder pieces, which must be used first, the rest will keep two years if not pulled up, nor the pickle poured from it. You must observe to see it covered with pickle.

104. _To frica.s.sy_ CALF'S FEET _white_.

Dress the calf's feet, boil them as you would do for eating, take out the long bones, cut them in two, and put them into a stew-pan with a little white gravy, and a spoonful or two of white wine; take the yolks of two or three eggs, two or three spoonfuls of cream, grate in a little nutmeg and salt, and shake all together with a lump of b.u.t.ter.

Garnish your dish with slices of lemon and currans, and so serve them up.

105. _To roll a_ PIG'S _Head to eat like Brawn_.

Take a large pig's head, cut off the groin ends, crack the bones and put it in water, s.h.i.+ft it once or twice, cut off the ears, then boil it so tender that the bones will slip out, nick it with a knife in the thick part of the head, throw over it a pretty large handful of salt; take half a dozen of large neat's feet, boil them while they be soft, split them, and take out all the bones and black bits; take a strong coa.r.s.e cloth, and lay the feet with the skin side downwards, with all the loose pieces in the inside; press them with your hand to make them of an equal thickness, lay them at that length that they will reach round the head, and throw over them a handful of salt, then lay the head across, one thick part one way and the other another, that the fat may appear alike at both ends; leave one foot out to lay at the top to make a lantern to reach round, bind it with filleting as you would do brawn, and tie it very close at both ends; you may take it out of the cloth the next day, take off the filleting and wash it, wrap it about again very tight, and keep it in brawn-pickle.

This has been often taken for real Brawn.

106. _How to fry_ CALF'S FEET _in b.u.t.ter_.

Take four Calf's feet and blanch them, boil them as you would do for eating, take out the large bones and cut them in two, beat a spoonful of wheat flour and four eggs together, put to it a little nutmeg, pepper and salt, dip in your calf's feet, and fry them in b.u.t.ter a light brown, and lay them upon your dish with a little melted b.u.t.ter over them. Garnish with slices of lemon and serve them up.

107. _How to make_ SAVOURY PATTEES.

Take the kidney of a loyn of veal before it be roasted, cut it in thin slices, season it with mace, pepper and salt, and make your pattees; lay in every patty a slice, and either bake or fry them.

You may make marrow pattees the same way.

108. _To make_ EGG PIES.

Take and boil half a dozen eggs, half a dozen apples, a pound and a half of beef-suet, a pound of currans, and shred them, so season it with mace, nutmeg and sugar to your taste, a spoonful or two of brandy, and sweet meats, if you please.

109. _To make a sweet_ CHICKEN PIE.

Break the chicken bones, cut them in little bits, season them lightly with mace and salt, take the yolks of four eggs boiled hard and quartered, five artichoke-bottoms, half a pound of sun raisins stoned, half a pound of citron, half a pound of lemon, half a pound of marrow, a few forc'd-meat-b.a.l.l.s, and half a pound of currans well cleaned, so make a light puff-paste, but put no paste in the bottom; when it is baked take a little white wine, a little juice of either orange or lemon, the yolk of an egg well beat, and mix them together, make it hot and put it into your pie; when you serve it up take the same ingredients you use for a lamb or veal pie, only leave out the artichokes.

110. _To roast_ TONGUES.

Cut off the roots of two tongues, take three ounces of saltpetre, a little bay-salt and common salt, rub them very well, let them lie a week or ten days to make them red, but not salt, so boil them tender as they will blanch, strow over them a few bread crumbs, set them before the fire to brown on every side.

_To make_ SAUCE _for the_ TONGUES.

Take a few bread crumbs, and as much water as will wet them, then put in claret till they be red, and a little beat cinnamon, sweeten it to your taste, put a little gravy on the dish with your tongues, and the sweet sauce in two basons, set them on each side, so serve them up.

111. _To fry_ CALF'S FEET _in Eggs_.

Boil your calf's feet as you would do for eating, take out the long bones and split them in two, when they are cold season 'em with a little pepper, salt and nutmeg; take three eggs, put to them a spoonful of flour, so dip the feet in it and fry them in b.u.t.ter; you must have a little gravy and b.u.t.ter for sauce. Garnish with currans, so serve them up.

112. _To make a_ MINC'D PIE _of Calf's Feet_.

Take two or three calf's feet, and boil them as you would do for eating, take out the long bones, shred them very fine, put to them double their weight of beef-suet shred fine, and about a pound of currans well cleaned, a quarter of a pound of candid orange and citron cut in small pieces, half a pound of sugar, a little salt, a quarter of an ounce of mace and a large nutmeg, beat them together, put in a little juice of lemon or verjuice to your taste, a gla.s.s of mountain wine or sack, which you please, so mix all together; bake them in puff-paste.

113. _To roast a_ WOODc.o.c.k.

When you have dress'd your woodc.o.c.k, and drawn it under the leg, take out the bitter bit, put in the trales again; whilst the woodc.o.c.k is roasting set under it an earthen dish with either water in or small gravy, let the woodc.o.c.k drop into it, take the gravy and put to it a little b.u.t.ter, and thicken it with flour; your woodc.o.c.k will take about ten minutes roasting if you have a brisk fire; when you dish it up lay round it wheat bread toasts, and pour the sauce over the toasts, and serve it up.

You may roast a partridge the same way, only add crumb sauce in a bason.

114. _To make a_ CALF'S HEAD PIE.

Take a calf's head and clean it, boil it as you would do for has.h.i.+ng, when it is cold cut it in thin slices, and season it with a little black pepper, nutmeg, salt, a few shred capers, a few oysters and c.o.c.kles, two or three mushrooms, and green lemon-peel, mix them all well together, put them into your pie; it must be a standing pie baked in a flat pewter dish, with a rim of puff-paste round the edge; when you have filled the pie with the meat, lay on forc'd-meat-b.a.l.l.s, and the yolks of some hard eggs, put in a little small gravy and b.u.t.ter; when it comes from the oven take off the lid, put into it a little white wine to your taste, and shake up the pie, so serve it up without lid.

115. _To make a_ CALF'S FOOT PIE.

Take two or three calf's feet, according as you would have your pie in bigness, boil and bone them as you would do for eating, and when cold cut them in thin slices; take about three quarters of a pound of beef-suet shred fine, half a pound of raisins stoned, half a pound of cleaned currans, a little mace and nutmeg, green lemon-peel, salt, sugar, and candid lemon or orange, mix altogether, and put them in a dish, make a good puff-paste, but let there be no paste in the bottom of the dish; when it is baked, take off the lid, and squeeze in a little lemon or verjuice, cut the lid in sippets and lay round.

116. _To make a_ WOODc.o.c.k PIE.

Take three or four brace of woodc.o.c.ks, according as you would have the pie in bigness, dress and skewer them as you would do for roasting, draw them, and season the inside with a little pepper, salt and mace, but don't wash them, put the trales into the belly again, but nothing else, for there is something in them that gives them a more bitterish taste in the baking than in the roasting, when you put them into the dish lay them with the breast downwards, beat them upon the breast as flat as you can; you must season them on the outside as you do the inside; bake them in puff-paste, but lay none in the bottom of the dish, put to them a jill of gravy and a little b.u.t.ter; you must be very careful your pie be not too much baked; when you serve it up take off the lid and turn the woodc.o.c.ks with the breast upwards.

You may bake partridge the same way.