CONTENTS.
A-la-mode Beef Chicken Pudding A boned Turkey Collared Pork Spiced Oysters Stewed Oysters Oyster Soup Fried Oysters Baked Oysters Oyster Patties Oyster Sauce Pickled Oysters Chicken Salad Lobster Salad Stewed Mushrooms Peach Cordial Cherry Bounce Raspberry Cordial Blackberry Cordial Ginger Beer Jelly Cake Rice Cakes for Breakfast Ground Rice Pudding Tomata Ketchup Yeast
A-LA-MODE BEEF
A pound of fresh beef weighing from eighteen to twenty pounds.
A pound of the fat of bacon or corned pork.
The marrow from the bone of the beef, chopped together A quarter of a pound of beef-suet, / Two bundles of pot herbs, parsley, thyme, small onions, &c.
chopped fine.
Two large bunches of sweet marjoram,sufficient when powdered to make Two bunches of sweet basil, /make four table-spoonfuls of each.
Two large nutmegs, Half an ounce of cloves } beaten to a powder.
Half an ounce of mace, / One table-spoonful of salt.
One table-spoonful of pepper.
Two glasses of madeira wine.
If your a-la-mode beef is to be eaten cold, prepare it three days before it is wanted.
Take out the bone. Fasten up the opening with skewers, and tie the meat all round with tape. Rub it all over on both sides with salt.
A large round of beef will be more tender than a small one.
Chop the marrow and suet together. Pound the spice. Chop the pot-herbs very fine. Pick the sweet-marjoram and sweet-basil clean from the stalks, and rub the leaves to a powder. You must have at least four table-spoonfuls of each. Add the pepper and salt, and mix well together all the ingredients that compose the seasoning.
Cut the fat of the bacon or pork into pieces about a quarter of an inch thick and two inches long. With a sharp knife make deep incisions all over the round of beef and very near each other. Put first a little of the seasoning into each hole, then a slip of the bacon pressed down hard and covered with more seasoning. Pour a little wine into each hole.
When you have thus stuffed the upper side of the beef, turn it over and stuff in the same manner the under side. If the round is very large, you will require a larger quantity of seasoning.
Put it in a deep baking dish, pour over it some wine, cover it, and let it set till next morning. It will be much the better for lying all night in the seasoning.
Next day put a little water in the dish, set it in a covered oven, and bake or stew it gently for twelve hours at least, or more if it is a large round. It will be much improved by stewing it in lard. Let it remain all night in the oven.
If it is to be eaten hot at dinner, put it in to stew the evening before, and let it cook till dinner-time next day. Stir some wine and a beaten egg into the gravy.
If brought to table cold, cover it all over with green parsley, and stick a large bunch of something green in the centre.
What is left will make an excellent hash the next day.
CHICKEN PUDDING
Cut up a pair of young chickens, and season them with pepper and salt and a little mace and nutmeg. Put them into a pot with two large spoonfuls of butter, and water enough to cover them. Stew them gently; and when about half cooked, take them out and set them away to cool. Pour off the gravy, and reserve it to be served up separately.
In the mean time, make a batter as if for a pudding, of eight table-spoonfuls of sifted flour stirred gradually into a quart of milk, six eggs well beaten and added by degrees to the mixture, and a very little salt. Put a layer of chicken in the bottom of a deep dish, and pour over it some of the batter; then another layer of chicken, and then some more batter; and so on till the dish is full, having a cover of batter at the top. Bake it till it is brown. Then break an egg into the gravy which you have set away, give it a boil, and send it to table in a sauce-boat to eat with the pudding.
A BONED TURKEY.
A large turkey.
Three sixpenny loaves of stale bread.
One pound of fresh butter.
Four eggs.
One bunch of pot-herbs, parsley, thyme, and little onions.
Two bunches of sweet marjoram.
Two bunches of sweet basil.
Two nutmegs. Half an ounce of cloves. } pounded fine.
A quarter of an ounce of mace. / A table-spoonful of salt.
A table-spoonful of pepper.
Skewers, tape, needle, and coarse thread will be wanted.
Grate the bread, and put the crusts in water to soften. Then break them up small into the pan of crumbled bread. Cut up a pound of butter in the pan of bread. Rub the herbs to powder, and have two table-spoonfuls of sweet-marjoram and two of sweet basil, or more of each if the turkey is very large. Chop the pot-herbs, and pound the spice. Then add the salt and pepper, and mix all the ingredients well together. Beat slightly four eggs, and mix them with the seasoning and bread crumbs.
After the turkey is drawn, take a sharp knife and, beginning at the wings, carefully separate the flesh from the bone, scraping it down as you go; and avoid tearing or breaking the skin. Next, loosen the flesh from the breast and back, and then from the thighs. It requires great care and patience to do it nicely. When all the flesh is thus loosened, take the turkey by the neck, give it a pull, and the skeleton will come out entire from the flesh, as easily as you draw your hand out of a glove. The flesh will then be a shapeless mass. With a needle and thread mend or sew up any holes that may be found in the skin.
Take up a handful of the seasoning, squeeze it hard and proceed to stuff the turkey with it, beginning at the wings, next to the body, and then the thighs.
If you stuff it properly, it will again assume its natural shape.
Stuff it very hard. When all the stuffing is in, sew up the breast, and skewer the turkey into its proper form, so that it will look as if it had not been boned.
Tie it round with tape and bake it three hours or more. Make a gravy of the giblets chopped, and enrich it with some wine and an egg.
If the turkey is to be eaten cold, drop spoonfuls of red currant jelly all over it, and in the dish round it.
A large fowl may be boned and stuffed in the same manner.
COLLARED PORK.
A leg of fresh pork, not large.
Two table-spoonfuls of powdered sage.
Two table-spoonfuls of sweet marjoram, powdered.
One table-spoonful of sweet basil, / A quarter of an ounce of mace, Half an ounce of cloves, } powdered.
Two nutmegs, / A bunch of pot-herbs, chopped small.
A sixpenny loaf of stale bread, grated.
Half a pound of butter, cut into the bread.
Two eggs.
A table-spoonful of salt.
A table-spoonful of black pepper.
Grate the bread, and having softened the crust in water, mix it with the crumbs. Prepare all the other ingredients, and mix them well with the grated bread and egg,
Take the bone out of a leg of pork, and rub the meat well on both sides with salt. Spread the seasoning thick all over the meat.
Then roll it up very tightly and tie it round with tape.
Put it into a deep dish with a little water, and bake it two hours. If eaten hot, put an egg and some wine into the gravy. When cold, cut it down into round slices.
SPICED OYSTERS.