The Cook and Housekeeper's Complete and Universal Dictionary Part 58

STEWED CHICKENS. Cut two chickens into quarters; wash them clean, and put them into a stewpan, with half a pint of red wine, and a gill of water, an onion, a f.a.ggot of sweet herbs, seasoned with mace, pepper, and salt; cover them close, and let them stew half an hour, then take the quant.i.ty of an egg of b.u.t.ter rolled in flour; take out the onion and sweet herbs; shake it round till it is of a good thickness, and take off all the sc.u.m very clean: dish it up garnished with lemon.--To stew chickens for a tender stomach. Take two nice chickens, and half boil them; then take them up into a small soup-dish; separate all the joints, and add three or four spoonfuls of the liquor they are boiled in, with a little beaten mace, and salt; then cover them close with another dish, and keep in all the steam; set it over a clear stove, and let it stew till the chickens are enough, and send them hot to table in the same dish they were stewed in.

STEWED COD. Cut a cod in slices, as you would for crimping, lay it in a clean stewpan; season it with nutmeg, a little mace finely beaten, pepper, and salt, and a bundle of sweet herbs; then pour in white wine and water an equal quant.i.ty, just to cover it: put on the cover, and let it simmer for six or eight minutes; skim it very clean, put in half a pint of shrimps clean picked, a good piece of b.u.t.ter rolled in flour, and the juice of a lemon; cover it, and shake your pan round gently: as soon as it begins to boil, take off all the sc.u.m as it rises: if your sauce is of a proper thickness, your fish will be enough; wipe the rim of the pan very clean, and slide the fish into your dish, taking care not to break it. Garnish with lemon and sc.r.a.ped horse-radish.--Another way. Lay the slices into a large stewpan, so that they need not be laid one upon another. Season with nutmeg, pepper, and salt, a bundle of sweet herbs, and an onion. Add half a pint of white wine, and a quarter of a pint of water. Simmer it gently a few minutes, squeeze in a lemon, add a few oysters, the liquor strained, a piece of b.u.t.ter rolled in flour, and a little mace. Cover it close, and let it stew gently, shaking the pan often. When done take out the herbs and onions, and serve it up with the sauce poured over it.

STEWED CUc.u.mBERS. Slice them thick, or halve and divide them into two lengths. Strew over them some salt and pepper, and sliced onions: add a little broth, or a bit of b.u.t.ter. Simmer very slowly, and put in a little flour and b.u.t.ter before serving.--Another way. Slice the onions, and cut the cuc.u.mbers large. Flour and fry them in b.u.t.ter, then stew them in good broth or gravy, and skim off the fat.

STEWED DUCK. Half roast a duck, put it into a stewpan with a pint of beef gravy, a few leaves of sage and mint cut small, pepper and salt, and a small bit of onion shred as fine as possible. Simmer them a quarter of an hour, skim it clean, and add nearly a quart of green peas.

Cover the stewpan close, and simmer near half an hour longer. Put in a piece of b.u.t.ter and a little flour, give it one boil, and serve all together in a dish.

STEWED EELS. Melt an ounce of b.u.t.ter in a stewpan, add a handful of sorrel cut in large pieces, a dozen sage leaves finely minced, five pounds of eels cut in pieces, and seasoned with pepper and salt. Then put in two anchovies boned and minced, half a nutmeg, and half a pint of water. Stew them gently together for half an hour, take out the onion, squeeze in a lemon, and lay toasted bread round the dish. Half this quant.i.ty will be sufficient for a small dish.--Another way. Take what quant.i.ty of eels you please; after they are cleaned, fry them in b.u.t.ter, then pour the b.u.t.ter clear off; put into your pan a bundle of sweet herbs, an onion stuck with two or three cloves, a blade of mace, some whole pepper, and a little salt; then add a pint of red wine and water, and let them stew till they are tender: put the eels into a dish, strain off the sauce, and thicken it up with a piece of b.u.t.ter rolled in flour, or a piece of thickened burnt b.u.t.ter. Garnish your dish with horse-radish and lemon.--Another way. Having cleaned your eels very well, cut them in pieces, put them into a stewpan, with a bundle of sweet herbs, an onion stuck with cloves, mace, whole pepper, and a little salt; put to them a gill of white wine, half a pint of red, and a gill of water; cover them close, and let them stew till tender; strain off the gravy, thicken it up, and send it to table.--To stew an eel whole. Take a fine large eel, clean it well, force the inside with crumbs of bread, an anchovy cut fine, salt, pepper, a little nutmeg, and two or three oysters bruised, with some parsley shred fine; fill the inside as full as you can, sew it up with fine thread, turn it round, and run a small skewer through it, to keep it in its folds; put it into a small stewpan, with an onion stuck with cloves, and a f.a.ggot of herbs; put over it red wine; cover the pan down very close, and let it stew gently till tender; take out the onion, &c. put the eel into a dish, and a plate over it; thicken the sauce with b.u.t.ter rolled in flour, and squeeze a little lemon into the plate. If you have any forcemeat left, make them into small b.a.l.l.s, and fry them; put them into the sauce, give them a toss, and pour it over the eel. Garnish the dish with fried oysters, horseradish, and lemon.

STEWED ENDIVE. Trim off all the green parts of the endive, wash and cut into pieces, and scald it till about half done. Drain it well, chop it a little, put it into a stewpan with a little strong gravy, and stew it gently till quite tender. Season it with some pepper and salt, and serve it up as a sauce to any kind of roast meat; or it eats well with potatoes.

STEWED FOWL WITH CELERY. Take a fowl or turkey trussed short as for boiling, press down the breast-bone, put it into a clean stewpan, with good veal broth, as much as will cover it; season it with beaten mace, pepper and salt, a f.a.ggot of sweet herbs, and an onion; cover it close, and let it boil; in the mean time, take a large bunch of celery, cut all the white part small, and wash it very clean; if your turkey or fowl boils, take out the onion and herbs; sc.u.m it very clean, and put in your celery; cover it down close, and let it stew till your celery is very tender, and your fowl likewise; take a clean stewpan, and set it over your stove; take up your fowl or turkey, and keep it hot; pour your celery and sauce into your stewpan; beat up the yolks of two or three eggs in half a pint of cream, and a large spoonful of white wine; stir it till it is of a good thickness, and just at boiling squeeze in a little juice of lemon, or a little mushroom pickle; shake it round, and pour it over your fowl. Garnish your dish with lemon.

STEWED FRENCH BEANS. Prepare some young beans as for boiling, and boil them in plenty of water, with salt in it, till they are rather more than half done. Drain them in a cullender, beat up the yolks of three eggs with a quarter of a pint of cream, put them into a stewpan with two ounces of fresh b.u.t.ter, and set it over a slow fire. When hot, put in the beans, with a spoonful of vinegar, and simmer them quite tender, stirring the mixture to keep it from curdling or burning. To stew French beans with gravy, pursue the same method, only instead of the eggs and cream, put half a pint of gravy. Use only half the quant.i.ty of b.u.t.ter, and add that rolled in flour, to thicken up the whole after the beans are put in. The vinegar should be omitted, and cayenne and salt added if required.

STEWED GIBLETS. After very nicely cleaning goose or duck giblets, and removing the thick membrane from the gizzards, stew them, in a little water. Season them with salt and pepper, and a very small piece of mace.

Before serving, give them one boil with a cup of cream, and a piece of b.u.t.ter rubbed in a tea-spoonful of flour.

STEWED GREEN PEAS. To a quart of peas add a quart of gravy, two or three lumps of sugar, with pepper and salt. Stew them gently till the peas are quite tender, and if the gravy is not sufficiently thick, add a piece of b.u.t.ter rolled in flour. If the peas are old, half boil them first in hard water, before they are stewed. Whether for young or old peas, the gravy must be strong. To stew them in a mild way, put a pint of young peas into a stewpan, with very little water, and two young lettuces cut small. Stew them gently till the peas are tender, then add four spoonfuls of cream, a lump of sugar, and the yolks of two eggs. Stir the whole together over the fire for a short time, but do not allow it to boil. A little salt should be added before serving up the stew. Another way is to take a quart of young peas, a small onion sliced, two lettuces cut small, and a sprig or two of mint. Put them into a stewpan, adding some salt, a little pepper and mace, and half a pint of hard water. Stew these gently for twenty minutes, then put in a quarter of a pound of b.u.t.ter rolled in flour, and a spoonful of mushroom ketchup.

Keep the stewpan over the fire till the peas are quite tender, shaking it frequently, and never suffering them to boil. Receipts for stewing peas might be multiplied to almost any extent, for there is no one preparation in cookery perhaps more varied than this, though without any very material difference.

STEWED HARE. Take off the legs and shoulders, cut out the backbone, cut into pieces the meat which comes off the sides, and put all into a stewpan. Add three quarters of a pint of small beer, the same of water, a large onion stuck with cloves, some whole pepper, a slice of lemon, and a little salt. Stew it gently for an hour, close covered, and put to it a quart of gravy. Stew it gradually two hours longer, or till it is quite tender. Take out the hare, rub smooth half a spoonful of flour in a little gravy, add it to the sauce, and boil it up. Then add a little salt and cayenne, and put in the hare again. When heated through, serve it up in a tureen or deep dish, adding port wine if approved.

STEWED KNUCKLE OF VEAL. Take a knuckle of veal of about five pounds; wash it clean, and put it into a clean stewpan, with two quarts of water, a f.a.ggot of sweet herbs, two blades of mace, an onion stuck with three or four cloves, some whole pepper, and a little salt; put in a crust of the upper part of a loaf, cover it down close, and make it boil, then sc.u.m it very clean, and let it just simmer for full two hours. When you take it up, put your veal into the dish first, and strain your broth through a fine sieve over it, then take off all the fat very clean, and put some thin slices of French roll in your dish, and toasted bread cut in dice, in a plate. Serve it up hot. You may boil a quarter of a pound of rice in fair water, till it is very tender; then strain it off; and when you send your veal to table, lay your rice all over it.--Rice is better boiled by itself, for when you boil it with the meat, the sc.u.m is apt to discolour it, and make it eat greasy.

STEWED LOBSTER. Pick the meat out of the sh.e.l.l, put it into a dish that has a lamp, and rub it down with a bit of b.u.t.ter. Add two spoonfuls of any sort of gravy, one of soy or walnut ketchup, a little salt and cayenne, and a spoonful of port. A lobster thus stewed will have a very fine relish.

STEWED MUSCLES. Wash your muscles very clean, then put them into a large stewpan over a good fire; put over them a coa.r.s.e wet cloth doubled: when they begin to boil, take up the cloth; if the sh.e.l.ls are open, take them off the fire, and pick out the fish, beard them, and cut off the tongue: when you have picked about a quart, strain half a pint of the liquor to them, roll two ounces of b.u.t.ter in flour, add a gla.s.s of white wine, a little beaten mace, and squeeze in a little lemon juice; let them stew till of a proper thickness, put toasted sippets in the dish, pour in the muscles, and send them to table. c.o.c.kles may be done the same way.

STEWED MUSHROOMS. The large b.u.t.tons are best, and the small flaps while the fur is still red. Rub the large b.u.t.tons with salt and a piece of flannel, cut out the fur, and take off the skin from the others.

Sprinkle them with salt, put them into a stewpan, and add some peppercorns. Let it simmer slowly till it is done, then put in a small bit of b.u.t.ter and flour, and two spoonfuls of cream. Give it one boil, and serve up the dish with sippets of bread.

STEWED MUTTON CHOPS. Take some chops of the best end of a loin of mutton, or some slices out of the middle part of a leg. Season them with pepper and salt, lay them into a stewpan with some sliced onion, and cover them with water and a little gravy. When done on one side, turn the steaks on the other, and thicken the gravy at the same time with some b.u.t.ter and flour. A little shalot or ketchup, or both, may be added at pleasure. Twenty or twenty-five minutes will stew them, but long stewing will make them hard.

STEWED ONIONS. Peel six large onions, fry them gently of a fine brown, but do not blacken them. Then put them into a small stewpan, with a little weak gravy, pepper and salt. Cover and stew them gently two hours, and let them be lightly floured at first.

STEWED OX CHEEK. Soak and cleanse a fine cheek the day before it is to be eaten. Put it into a stewpan that will cover close, with three quarts of water; simmer it after it has first boiled up, and been well skimmed.

In two hours put in plenty of carrots, leeks, two or three turnips, a bunch of sweet herbs, some whole pepper, and four ounces of allspice.

Skim it often, and when the meat is tender, take it out. Let the soup get cold, take off the cake of fat, and serve the soup separately, or with the meat. It should be of a fine brown, which may be done by adding a little burnt sugar, or by frying some onions quite brown with flour, and simmering them with it. This last method improves the flavour of all soups and gravies of the brown sort. If vegetables are not approved, they may be taken out of the soup, and a small roll be toasted, or bread fried and added. Celery is a great addition, and should always be served. When out of season, the seed of it gives quite as good a flavour, boiled in, and strained off.--Another way. Soak an ox cheek three hours, and clean it with plenty of water. Take the meat off the bones, and put it into a stewpan with a large onion, a bunch of sweet herbs, some bruised allspice, pepper and salt. Lay the bones on the top, pour on two or three quarts of water, and cover the pan close with stout paper, or a dish that will fit close. Let it stand eight or ten hours in a slow oven, or simmer it by the side of the fire, or on a hot hearth.

When done tender, put the meat into a clean pan, and let it get cold.

Take off the cake of fat, and warm the head in pieces in the soup. Serve with any sort of vegetables.

STEWED OYSTERS. Open the sh.e.l.ls, separate the liquor from the oysters, and wash them from the grit. Strain the liquor, add to the oysters a bit of mace, lemon peel, and a few white peppers. Simmer them very gently, put in some cream, a little flour and b.u.t.ter, and serve them up with sippets. Boiled oysters should be served in the sh.e.l.l, and eaten with cold b.u.t.ter.

STEWED PARSNIPS. Boil the parsnips in milk and water, or milk alone, till fully half done. Slice and divide them into two, down the middle and across. Stew them gently with some good gravy, seasoned with pepper and salt; and five minutes before they are taken up, add a piece of b.u.t.ter rolled in flour. If parsnips are to be stewed white, put in broth and cream in equal quant.i.ties, instead of gravy.

STEWED PEARS. Pare and quarter some large pears; throw them into water as soon as pared, and before they are divided, to prevent their turning black. Pack them round a block-tin stewpan, and sprinkle as much sugar over as will make them pretty sweet. Add lemon peel, a clove or two, and some bruised allspice; just cover them with water, and add a little red liquor. Cover them close, and stew three or four hours: when tender, take them out, and pour the liquor upon them.

STEWED PEAS. Steep some old peas in water all night, if not fine boilers; otherwise only half an hour. Put them into a stewpan of water, just enough to cover them, with a good bit of b.u.t.ter, or a piece of beef or pork. Stew them very gently till the peas are soft, and the meat is tender. If it be not salt meat, add salt and a little pepper, and serve the peas round the meat.

STEWED PHEASANTS. Stew your pheasants in a strong veal gravy. While they are simmering, prepare artichoke bottoms cut in dice, and some chesnuts roasted, blanched, and cut in four: let your pheasants stew till your gravy is half wasted, then sc.u.m it very clean, and put in your chesnuts and artichoke bottoms; season with a little beaten mace, pepper, and salt, a small gla.s.s of white wine, and a little juice of lemon. If your sauce is not thick enough, roll a piece of b.u.t.ter in flour, and let it boil up: in case any sc.u.m arises, take it clean off; dish your pheasants, and pour the sauce over them; garnish with lemon.

STEWED PIGEONS. See that they are quite fresh, carefully cropped, drawn, and washed; then soak them half an hour. In the mean time cut a hard white cabbage in slices, as if for pickling, and put it in water. Then drain and boil it in milk and water; drain it again, and lay some of it at the bottom of a stewpan. Put the pigeons upon it, but first season them well with salt and pepper, and cover them with the remainder of the cabbage. Add a little broth, and stew gently till the pigeons are tender; then put among them two or three spoonfuls of cream, and a piece of b.u.t.ter and flour for thickening. After a boil or two, serve up the birds in the middle of the dish, with the cabbage placed round them.--Another way is to stew the birds in a good brown gravy, either stuffed or not; and seasoned high with spice and fresh mushrooms, or a little ketchup.--Another way. Take your pigeons trussed as for baking; bruise the livers, and mix them up with a few bread crumbs, parsley, and a little lemon peel chopped small; season it with mace, nutmeg, pepper, and salt; work all up with a piece of b.u.t.ter, and stuff the bellies of your pigeons; tie up the necks and vents; then stew them with some b.u.t.ter, till they are brown all over; put them into another pan that will just hold them, with as much strong gravy as will cover them; let them stew till they are tender, then bruise an anchovy, a shalot shred fine, a piece of b.u.t.ter rolled in flour, and a spoonful of white wine; let all boil together to a proper thickness; sc.u.m very clean; dish up, and garnish with crisp bacon and lemon.

STEWED PIPPINS. Scoop out the core of some golden pippins, pare them very thin, and throw them into water. For every pound of fruit, make half a pound of refined sugar into a syrup, with a pint of water. When skimmed, put in the pippins, and stew them quite clear. Grate some lemon over, be careful not to break them, and serve them up in the syrup. They make an elegant corner dish, or a dessert.--Another way. Pare your pippins nicely, cut them in halves, and take out the cores; to a quart of spring water, put a pound of double refined sugar, and a piece of lemon-peel; boil it almost to a syrup; take out the peel, and put in the pippins; boil them till they are pretty tender, then draw them to one side of the fire, and let them stew till clear; take them out carefully one at a time, and lay them in a china or earthen dish for use. If golden pippins are done this way, they are very little inferior to apricots.

STEWED PORK STEAKS. Cut some steaks from the best end of a loin or neck of pork. Take off the skin, and nearly all the fat, and fry them of a nice brown. Put the steaks into a stewpan, with good gravy enough to make a proper sauce to them, adding pepper and salt. Ten minutes before they are done, thicken the gravy with a piece of b.u.t.ter rolled in flour.

A little shalot, or ketchup, or both may be added.

STEWED POTATOES. Half boil some potatoes, drain and peel them nicely, and cut them into neat pieces. Put them into a stewpan with some cream, fresh b.u.t.ter, and salt, each proportioned to the quant.i.ty of potatoes; or stew them in good gravy, with pepper and salt. Simmer them gently till they are well done and be careful not to let them break.

STEWED PRUNES. Stew some prunes gently in a little water, till the stones will slip out easily, but they must not be boiled too much. These are useful in fevers, or in any complaint where fruit is proper; and when fruit more acid would not agree.

STEWED RABBIT. Divide them into quarters, flour and fry them in b.u.t.ter; then put them into a stewpan, with some good gravy, and a gla.s.s of white wine. Season with salt, pepper, and a sprig of sweet herbs. Cover them close, and let them stew till they become tender. Strain off the sauce, thicken it with flour and b.u.t.ter, and pour it over them.

STEWED RED CABBAGE. Slice a small red cabbage, or half a large one, and wash it clean. Put it into a saucepan with pepper, salt, and b.u.t.ter, but no water except what hangs about the cabbage. Stew it tender, and when ready to serve, add two or three spoonfuls of vinegar, and give it one boil over the fire. It may be eaten with cold meat, or with sausages laid upon it.--Another way. Shred the cabbage, and wash it. Put it into a saucepan with pepper, salt, some slices of onion; and a little plain gravy. When it is boiled quite tender, add a bit of b.u.t.ter rubbed with flour, a few minutes before serving, with two or three spoonfuls of vinegar, and boil it up.--Another. Cut the cabbage very thin, put it into a stewpan with a small slice of ham, and half an ounce of b.u.t.ter at the bottom. Put in half a pint of broth, and a gill of vinegar, and let it stew three hours covered down. When it is very tender, add a little more broth, salt, pepper, and a table-spoonful of pounded sugar. Mix these well, and boil it till the liquor is wasted. Then put it into the dish, and lay fried sausages upon it.