The Lady's Own Cookery Book, and New Dinner-Table Directory Part 24

_Curry._ No. 7.

Take a fowl, fish, or any meat you like; cut it in slices; cut up two good sized onions very fine; half fry your fowl, or meat, with the onions, in a quarter of a pound of b.u.t.ter. Add two table-spoonfuls of curry-powder, fry it a little longer, and stew it well; then add any acid you like, a little salt, and half a pint of water. Let all stew together until the meat is done.

_Farcie, to make._

Take the tender part of a fillet of veal, free from sinew, and mince it fine, with a piece of the fat of ham, some chopped thyme, basil, and marjoram, dried, and a little seasoning according to the palate. Put the whole in a stewpan, and keep stirring it till it is warm through; then put it on a sieve to drain. When the liquor has run from it, pound the farcie, while warm, in a mortar, adding the drained liquor, by degrees, till the whole is again absorbed in the meat, which must be pounded very fine. Put it in an earthen pot, and steam it for half an hour with a slice of fat ham; cover over the pot to prevent the steam from getting to it; when cold, pour on some good jelly made of the lean of ham and veal, and take care to pour it on cold (that is, when the jelly is just dissolved,) otherwise it will raise the farcie. When livers are to be had, put a third of them with the ham and veal, as above directed, and the farcie will be better.

_Forcemeat, to make._ No. 1.

Chop small a pound of veal, parsley, thyme, a small onion, and a pound of beef; grate the inside of three French rolls, and put all these together, with pepper, salt, soup, and nutmeg, seasoning it to your taste; add as many eggs as will make it of a proper stiffness, and roll them into b.a.l.l.s.

_Forcemeat._ No. 2.

Take half a pound of the lean of a leg of veal, with the skin picked off, cut it into small pieces, and mince it very small; shred very fine a pound of beef-suet and grate a nutmeg into both; beat half as much mace into it with cloves, pepper, and salt, a little rosemary, thyme, sweet marjoram, and winter savory. Put all these to the meat in a mortar, and beat all together, till it is smooth and will work easily with your hands, like paste. Break two new laid eggs to some white bread crumbs, and make them into a paste with your hands, frying it in b.u.t.ter.

If you choose, leave out the herbs.

_Forcemeat._ No. 3.

A pound of veal, full its weight in beef suet, and a bit of bacon, shred all together; beat it in a mortar very fine; season with sweet-herbs, pepper, and salt. When you roll it up to fry, add the yolks of two or three eggs to bind it; you may add oysters or marrow.

_Fricandeau._

Take a piece of veal next to the udder; separate the skin, and flatten the meat on a clean cloth; make slits in the bottom part, that it may soak up seasoning, and lard the top very thick and even. Take a stewpan that will receive the veal without confining it; put at the bottom three carrots cut in slices, two large onions sliced, a bunch of parsley, the roots cut small, a little mace, pepper, thyme, and a bay-leaf; then lay some slices of very fat bacon, so as entirely to cover the vegetables, and make a pile of bacon in the shape of a tea-cup. Lay the veal over this bacon; powder a little salt over it; then put sufficient broth, and some beef jelly, lowered with warm water, to cover the bottom of the stewpan without reaching the veal. Lay a quant.i.ty of fine charcoal hot on the cover of the pan, keeping a very little fire beneath; as soon as it begins to boil, remove the stewpan, and place it over a very slow and equal fire for three hours and a half, removing the fire from the top; baste it frequently with liquor. When it has stewed the proper time, try if it is done by putting in a skewer, which will then go, in and out easily. Put a great quant.i.ty of fire again on the top of the stewpan till the bacon of the larding becomes quite firm; next remove the veal, and keep it near the fire; reduce the liquor to deep rich gravy to glaze it, which pour over the top only where it is larded; and, when it is served, put the fricandeau in a dish, and the pure of spinach, which is to be ready according to the receipt given in the proper place, (See Spinach to stew,) to lay round the dish.

_Ham, to cure._ No. 1.

Take a ham of young pork; sprinkle it with salt, and let it lie twenty-four hours. Having wiped it very dry, rub it well with a pound of coa.r.s.e brown sugar, a pound of juniper berries, a quarter of a pound of saltpetre, half a pint of bay salt, and three pints of common salt, mixed together, and dried in an iron pot over the fire, stirring them the whole time. After this, take it off the fire, when boiled, and let it lie in an earthen glazed pan three weeks, but it must be often turned in the time, and basted with the brine in which it lies. Then hang it up till it has done dripping; and dry it in a chimney with deal saw-dust and juniper berries.

_Ham, to cure._ No. 2.

For two hams, take half a pound of bay salt, two ounces of saltpetre, two ounces of sal prunella, half a pound of brown sugar, half a pound of juniper berries, half a pound of common salt; beat them all, and boil them in two quarts of strong beer for half an hour very gently. Leave out one ounce of saltpetre to rub the hams over-night. Put them into the pickle, and let them lie a month or five weeks, basting them every day.

Pickle in the winter, and dry in wood smoke; let them hang up the chimney a fortnight.

_Ham, to cure._ No. 3.

Hang up a ham two days; beat it well on the fleshy side with a rollingpin; rub in an ounce of saltpetre, finely powdered, and let it lie a day. Then mix together an ounce of sal prunella with two large handfuls of common salt, one handful of bay salt, and a pound of coa.r.s.e sugar, and make them hot in a stewpan. While hot, rub it well in with two handfuls more of common salt; then let it lie till it melts to brine. Turn the meat twice every day for three weeks, and dry it like bacon.

_Ham, to cure--the Thorpe way._ No. 4.

The following are the proportions for two hams, or pigs' faces: Boil one pound of common salt, three ounces of bay salt, two ounces and a half of saltpetre, and one pound of the coa.r.s.est brown sugar, in a quart of strong old beer. When this pickle is cold, well rub the hams or faces with it every day for a fortnight. Smoke them with horse litter for two hours; then hang them to dry in a chimney where wood is burned for a fortnight, after which, hang them in a dry place till wanted for use.

They are not so good if used under eight months or after a year old.

_Ham, to cure._ No. 5.

For one large ham take one pound of coa.r.s.e sugar, one pound common salt, a quarter of a pound of saltpetre, and two ounces of bay salt, boiled in a quart of strong ale, or porter. When cold put it to your ham; and let it lie in the pickle three weeks, turning the ham every day.

_Ham, to cure._ No. 6.

Put two ounces of sal prunella, a pound of bay salt, four pounds of white salt, a pound of brown sugar, half a pound of saltpetre, to one gallon of water; boil it a quarter of an hour, keeping, it well skimmed, and, when cold, pour it from the sediment into the vessel in which you steep, and let the hams remain in the pickle about a month; the tongues a fortnight. In the same manner Dutch beef may be made by letting it lie in the pickle for a month, and eight or ten days for collared beef; dry them in a stove or chimney. Tongues may be cured in the same manner.

_Ham, to cure._ No 7.

Four gallons of spring water, two pounds of bay salt, half a pound of common salt, two pounds of treacle, to be boiled a quarter of an hour, skimmed well, and poured hot on the hams. Let them be turned in the pickle every day, and remain three weeks or a month; tongues may be cured in the same way.

_Ham, to cure._ No. 8.

One ounce of pepper, two of saltpetre, one pound of bay salt, one ounce of sal prunella, one pound of common salt. Rub these in well, and let the ham lie a week after rubbing; then rub over it one pound of treacle or coa.r.s.e sugar. Let it lie three weeks longer; take it up, steep it twenty-four hours in cold water, and then hang it up.

_Ham, to cure._ No. 9.

One pound of common salt, half a pound of bay salt, four ounces of saltpetre, two ounces of black pepper; mix them together, and rub the ham very well for four days, until the whole is dissolved. Then take one pound and a half of treacle and rub on, and let it lie in the pickle one month; turning it once a day. When you dress it, let the water boil before you put it in.

_Ham, to cure._ No. 10.

Into four gallons of water put one pound and a half of the coa.r.s.est sugar, two ounces of saltpetre, and six pounds of common salt; boil it, carefully taking off the sc.u.m till it has done rising; then let it stand till cold. Having put the meat into the vessel in which you intend to keep it, pour on the liquor till it is quite covered. If you wish to keep the meat for a long time, it will be necessary once in two or three months to boil the pickle over again, clearing off the sc.u.m as it rises, and adding, when boiling, a quarter of a pound of sugar, half a pound of salt, and half an ounce of saltpetre; in this way the pickle will keep good for a year. When you take the meat out of the pickle, dry it well before it is smoked. Hams from fifteen to twenty pounds should lie in pickle twenty-four days; small hams and tongues, fifteen days; a small piece of beef about the same time. Hams and beef will not do in the same pickle together. After the hams are taken out, the pickle must be boiled again before the beef is put in.

The same process may be used for beef and tongues.

_Ham, to cure._ No. 11.

Mix one pound and a half of salt, one pound and a half of coa.r.s.e sugar, and one ounce of saltpetre, in one quart of water; set it on the fire, and keep stirring the liquor till it boils. Skim it. When boiled about five minutes take it off, and pour it boiling hot on the leg of pork, which, if not quite covered, must be turned every day. Let it remain in the pickle one month; then hang it in the chimney for six weeks. These proportions will cure a ham of sixteen pounds. When the ham is taken out of the pickle, the liquor may be boiled up again and poured boiling hot upon pigs' faces. After that boil again, and pour it cold upon a piece of beef, which will be excellent. It will then serve cold for pigs' or sheep's tongues, which must be well washed and rubbed in a little of the liquor and left in the remainder.

_Ham, to cure._ No. 12.

Take a ham of fifteen pounds, and wash it well with a quarter of a pint of vinegar, mixed with a quarter of a pound of the coa.r.s.est sugar. Next morning rub it well with three quarters of a pound of bay salt rolled, on the lean part; baste it often every day for fourteen days, and hang it up to dry.

_Ham, to cure._ No. 13.

Three ounces of saltpetre, bay salt and brown sugar two ounces of each, a small quant.i.ty of cochineal; mix them all together, and warm them over the fire. Rub the hams well with it, and cover them over with common salt.