Dinner Splendor
Meat Dishes
Spiced Beef
A piece of the brisket of beef rub well with soft sugar, have it for one or two days. take a piece of salt petre pound it & mix with it some salt, pounded pepper - allspice & mace. rub this in turning & rubbing it every second day for ten days or a fortnight according to weather -
For Curing Bacon
3 lbs. of treacle 2 " dark sugar 1/2 " Pepper 1/2 l' Saltpetre To be mixed well together & rubbed on the pork after it has been in salt 8 days. Then to be put in the tub again for 8 days when it must be taken out & turned & the liquid that is in the bottom of the Tub rubbed over it again. At the end of 8 or 10 days more to be hung up. These ingredients are sufficient for a Pig about 180 lbs.
Broiled Breast Mutton
Trim & lay in stew pan, over a slice of fat Bacon add whole pepper, salt, an onion stuck with cloves a sliced carrot, some celery, & a bunch sweet herbs. moisten with a little stock & braise for an hour. When enough done, pull out the bones, put between 2 dishes, under a weight & remain till quite cold. Then trim carefully, brush over with clarified butter, cover with bread crumbs, & broil, or bake, serve very hot with a good pat butter & juice of a lemon under it & a good [page missing]
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Stew a Beefsteak after frying in butter on both sides add enough hot stock to cover it a faggot of sweet herbs s. & p. 2 carrots sliced & a doz. very small onions. Cover the pan & let simmer very gently, 2 hours - Mix a piece of Butter & some flour in a S.[?] on the fire add the best part of the Liquor the steak has been stewing in a little Worcester sauce & mushroom Ketchup - Lay it on a dish. & round it pour over the sauce.
Pour the batter to the thickness of 1/2 inch into a greased dripping pan, & place under the Beef - allow the gravy to drop on the P.When set & the top a crisp brown cut in pieces - it should be very light & not thick.
Fish Dishes
Roast Salmon
Stuff with veal stuffing highly seasoned & sew it up. Pour over a teacupful of cream & roast in oven basting frequently. Serve with melted butter with the liquor out of the dish added, & the juice of ~ lemon.
Baked fish
Cut in slices or pieces, & make a mound on a flat dish, sprinkling between each layer chopped herbs & parsley, cayenne & lemon juice. Melt 1 oz. butter in a pan add 1 oz. flour & a gill of milk & stir till very thick squeeze in a little lemon, & pour over the fish. Cover the whole with bread crumbs, & cook in good oven till done. Keep a few crumbs to sprinkle over cream serve on the dish it is cooked on. For the lemon & the crumbs Parmesan cheese can be substituted (if liked)
Stewed Fish
Salmon, Halibut, or Cod - Put a little chopped parsley, a little onion, a very small piece of ginger & a little saffron previously dissolved in hot water, with some pepper & salt at the bottom of a saucepan. But the fish in not too small pieces & lay it on them, then cover with water & cook slowly. When almost done take yolks of 7 eggs & beat them well, add to them gradually the juice of 5 lemmons (strained) pour this very slowly over the boiling fish gently shaking the pan to prevent curdling directly the sauce thickens it is done.
Fresh Cod baked
Wash & well dry a good cut from the middle of the fish (remove the bone) fill it with a farce (or stuffing) of breadcrumbs soaked in fish stock a little lemon piece finely chopped parsley 2 washed & boned anchovies a piece batter salt, pepper, & a whole egg. Lay it on a fire proof dish with pieces of butter over it & a little wine & fish stock cover it and bake in oven. When done pour off the butter wipe dish carefully & serve with brown caper sauce round it.
Poultry
To cook an old fowl
Set it on trussed with sufficient water or stock to cover it & let stew (not boil) several hours then lay it in a pan & let it stew till next day in the gravy. Next day cut it into joints & fricassee or put in a pie with bacon, mushrooms or hard boiled eggs or stew with vegetables, tomatoes or rice.
Braised Chickens with Macaroni
Truss a ? put an onion & a piece butter inside lay in a saucepan over 2 slices bacon, with an onion & 2 carrots cut in pieces add pepper & salt & a bunch sweet herbs moisten with a little stock put a piece of buttered paper over them, & braise very slowly for 1 hour basting frequently - Throw 1 lb. of ribbon M. into fast boiling salted, when done (20 min.) drain & put in saucepan with contents of 8? bottle of French tomato sauce & 1 oz butter previously melted toss on the fire a few minutes adding plenty of Parmesan cheese. Serve with the M. round them. --
Egg Dishes
Cheese Aigrettes
2 ounces Parmesan cheese grated. 2 ounces fresh butter, 3 ounces Vienna flour, 2 new laid eggs 1 salt spoonful of Salt and a little cayenne pepper, half a pint of cold water which put with butter on to boil put the flour through a sieve and stir in with the water and butter whilst boiling. Stir very briskly until quite smooth and it leaves the bottom of the Boiling butter, stir the whole rapidly for about two minutes, when the Eggs will be sufficiently cooked. Serve hot on toast.
In making an omelet
Tilt the pan, & let the eggs run to the lower side scrape the upper half clean. When set turn over backward brown & set. Place your dish over the pan & turn quickly. If you do not put a Tablespoon of water to each egg, it will be leathery --
Omelet
Take 6 Eggs. beat the whites & yolks separately. 2 tablespoonfuls of cream salt & pepper to taste tablespoonful of butter melt & strain the butter into a very hot frying pan pour in the mixture fry a golden brown put on a hot dish and serve at once. a little shred parsley & onions are considered by some an improvement.
Buttered Eggs with Mushrooms
2 oz Butter into a stew pan - break in 4 fresh eggs a good T. Sp. chopped mushrooms 1/2 a tsp. salt a 1/4 do. pepper. Stir till quite thick pour on hot buttered Toast & serve -
Eggs a la Tartuffe
Fry lightly some Bacon, put in a dish, & pour over 2 tbsp. of Strong Stock flavoured with wine, & break in carefully 5 or 6 eggs, dusting them with P. & St. Let cook over a slow fire, & pass a hot shovel over to set the whites, the yolks must not harden ----
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Boil some eggs 12 min. cut in halves with a sharp knife take out the yolks & make them into a paste with butter season with cayenne & salt. Fill each half with the mixture. lay in a hot dish & pour over a thick brown gravy highly flavoured with French mustard & Worcester sauce.
Curried Eggs
Put in a stew pan a piece of Butter about the size of half an egg, and place it on the fire -Mince extremely fine the smallest morsel of garlic, and the half of a small onion, with a little Salt and Pepper, When the butter is fizzing throw in the chopped garlic & onion, simmer & stir well for about 3 minutes - Have a good tea-spoon full of curie powder thoroughly well mixed with a little milk, pour it into the butter & continue stirring =
Beat well to-tether 4 Fresh Eggs (yokes & whites) & pour them into pan. Take off the fire, stir in one egg, not whipped when quite smooth stir in another when this is all well mixed stir in the cheese lastly the salt and cayenne turn the mixture on to a plate let it remain for three or four hours until quite cold. then take a little in a teaspoon and drop into boiling lard and fry a light brown -
Stuffed Eggs
Hard boil the number of eggs required, when cold remove the shells & cut each egg in half. Take out the yolks, & pound quite smooth in a bowl, with anchovy (the little fish boned, or) sauce, pepper, salt, pinch of dry mustard, & butter just warm enough to mix in smooth. Fill the empty whites with this mixture & arrange on the salad.
Egg balls
Yolk of 1 hard boiled egg 1 teaspoonful grated tongue or chopped ham salt spoonful minced boiled parsley seasoned with cayenne & nutmeg. Bind into balls with yolk of egg & poach for 2 min. in milk - put hot into the tureen --
Small Cheese Soufflés
Melt 1/2 oz fresh Butter in a saucepan, stir into it a T.S. full of Flour - when well mixed put in a small quantity of milk or cream & about 3 oz of Parmesan Cheese grated. Stir on fire till it is a thick cream but be careful not to let it boil, then add some white pepper. Mix thoroughly, & if required, add a little salt, keep on stirring the mixture at a very moderate heat for about 10 minutes; take the saucepan off the fire & stir occasionally until quite cold, then stir in the yolks of three eggs beaten up with a little milk & strained, & finally the whites of 5 eggs, whisked to a stiff froth. Half fill the paper cases & bake 10 to 15 min.
Vegetables, Potatoes, and other side Dishes
Scalloped Cauliflower
Boil 20 min: Put in a saucepan 1 oz butter 1/2 gill milk & 1 oz bread crumbs, add cayenne & salt to taste & stir till the bread has absorbed the milk & butter. Beat an egg & add but be sure it does not simmer after the egg has been added. Butter a flat tin dish, take the leaves of the C. & put round, break up the flower carefully, & pile up in the centre. pour the sauce over, sprinkle with a few bread crumbs & bake 10 minutes.
Potatoes a la M. H?
Choose small Kidneys - steam & cut into slices of uniform thickness - place in stew pan with Table? spoon of plain white sauce, 2 to 4 oz butter according to quantity. a Table? spoon finely chopped parsley Teaspoon lemon juice, white pepper & salt to taste toss over the fire till mixed & serve hot -another good way - put the slices into pan with 2 oz butter, dessert spoon lemon juice. white pepper & salt dash nutmeg & 1/2 gill good cream, toss well together & serve quickly.
Cream of Green Peas
Shell the peas and boil the shells for 10 minutes in the stock, strain them out and then cook the peas, mint, lettuce onion & a pinch of sugar for 15 minutes in the same stock. Mash, rub through a sieve into the stock add the milk heated and the eggs mixed with part of the milk. 2 tablespoons of cream is an improvement. serve with croutons.
Potato Croquettes
Make a soft paste of finely mashed potatoes a little flour of egg enough to moisten, salt & pepper to taste, make into little balls or take dip in beaten egg & bread crumb (fine crumb) fry in boiling lard
Savory Rice
Put 2 Tablespoonfuls of rice into a stone jar, with 1/2 pint of good stock 2 tsp. Worcester sauce half a Tomato 1 onion chopped fine / very little garlic / if liked / 1/2 oz butter, & the sauce of dripping or bacon, a little black Pepper, teaspoonful of [page missing?] & one chili or cayenne pepper to taste, cover with perforated lid, & set in slow oven for 2 hours until all the liquor is absorbed on no account stir the rice but shake occasionally every grain will then be separate.