Title: The New-England Cookery, or the art of dressing all kinds of flesh, fish, and vegetables,...
Author: Emerson, Lucy
Publisher: Montpelier: Josiah Parks
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THE
NEW-ENGLAND COOKERY,
OR THE
ART OF DRESSING
ALL KINDS OF FLESH, FISH, AND VEGETABLES,
AND THE
BEST MODES OF MAKING
PASTES, PUFFS, PIES, TARTS, PUDDINGS, CUSTARDS AND PRESERVES,
AND ALL KINDS OF
CAKES,
From the Imperial PLUMB
TO PLAIN CAKE.
Particularly adapted to this part of our Country.
> COMPILED BY LUCY EMERSON.
PRINTED FOR JOSIAH PARKS.
Proprietor of the work.)
++++
1808.
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> PREFACE.
IT is with diffidence that I come before the public as an Authoress, even to this little work; I have no pretensions to the originality of the whole of the receipts herein contained, it is due to those LADIES who have gone before me.
THE improvement of the rising generation of Females, in our Country, was the motive which prompted me to this undertaking.
IT is not so much for the Lady of fashion, and fortune, as for those in the more humble walks of life, who by the loss of parents, or other unfortunate circumstances, are reduced to indigence. - The orphan, tho' left to the care of a virtuous guardian, will find it essentially necessary to have an opinion of her own.
BY having an opinion of her own, I would not be understood to mean an obstinate perseverance in trifles. It must ever remain a check upon the solitary orphan, that while those females who have parents, or brothers, or riches, to defend their indiscretions, that she must solely depend on character. How important then, that every action,
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word, and thought, be regulated by the strictest purity, and every movement meet the approbation of the good and wise. If this treatise should tend in any way to guide the inexperienced Female in the Art of Cooking, and relieve them from that embarrassment, which they must otherwise experience it would be an ample compensation for this undertaking.
THE American Ladies are solicited to cast the veil of charity over those imperfections that may be found. Should any future edition appear, she hopes to render it more valuable. L.E.
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> DIRECTIONS for procuring the best FLESH, VEGETABLES, &c.
How to choose Flesh.
BEEF. The large stall fed ox beef is the best, it has a coarse open grain, and oily smoothness; dent it with your finger and it will immediately rise again; if old, it will be rough and spungy, and the dent remain.
Cow Beef is less boned, and generally more tender and juicy than the ox, in America, which is used to labor.
Mutton, grass-fed, is good two or three years old.
Lamb, if under six months is rich, and no danger of imposition; it may be known by its size, in distinguishing either.
Veal, is soon lost---great care therefore is necessary in purchasing. Veal bro't to market in panniers, or in carriages, is to be preferred to that bro't in bags, and flouncing on a sweaty horse.
Pork, is known by its size, and whether properly fattened by its appearance.
> Fish, how to choose the best in market.
Salmon, the noblest and richest fish taken in fresh water---the largest are the best. They are unlike almost every other fish, are ameliorated by being 3 or 4 days out of water, if kept from heat and the moon, which has much more injurious effect than the sun.
In all great fish-markets, great fish-mongers strictly examine the gills - if the bright redness is exchanged for a low brown, they are stale; but when live fish are brought flouncing into market,
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you have only to select the kind most agreeable to your palate and the season.
Shad, contrary to the generally received opinion are not so much richer flavored, as they are harder when first taken out of the water; opinions vary respecting them. I have tasted Shad thirty or forty miles from the place where caught, and really conceived that they had a richness of flavor, which did not appertain to those taken fresh and cooked immediately, and have proved both at the same table, and the truth may rest here, that a Shad 36 or 48 hours out of water, may not cook so hard and solid, and be esteemed so elegant, yet give a higher relished flavor to the taste.
Every species generally of salt water Fish, are best fresh from the water, though the Hannah Hill, Black Fish, Lobster, Oyster, Flounder, Bass, Cod, Haddock, and Eel, with many others, may be transported by land many miles, find a good market, and retain a good relish; but as generally, live ones are bought first, deceits are used to give them a freshness of appearance, such as pepperingthe gills, wetting the fins and tails, and even painting the gills, or wetting with animal blood. Experience and attention will dictate the choice of the best. Fresh gills, full bright eyes, moist fins and tails, denotes their being fresh caught; if they are soft, it is certain they are stale, but if deceits are used, your smell must approve or denounce them, and be your safest guide.
Of all fresh water fish, there are none that require, or so well afford haste in cookery, as the Salmon Trout, they are best when caught under a fall or cateract - from what philosophical circumstance is yet unsettled, yet true it is, that at the foot of a fall the waters are much colder than at the head; Trout choose those waters; if taken
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from them and hurried into dress, they are genuinely good; and take rank in point of superiority of flavor, of most other fish.
Perch and Roach, are noble pan fish, the deeper the water from whence taken, the finer are their flavors; if taken from shallow water, with muddy bottoms, they are impregnated therewith, and are unsavory.
Eels, though taken from muddy bottoms, are best to jump in the pan.
Most white or soft fish are best bloated, which is done by salting, peppering and drying in the sun, and in a chimney; after 30 or 40 hours drying, are best broiled, and moistened with butter, &c.
> Poultry---how to choose.
Chickens, of either kind are good, and the yellow leg'd the best, and their taste the sweetest.
Capons, if young are good, are known by short spurs and smooth legs.
A Goose, if young, the bill will be yellow, and will have but few hairs, the bones will crack easily; but if old, the contrary, the bill will be red, and the pads still redder; the joints stiff and difficultly disjointed; if young, otherwise; choose one not very fleshy on the breast.
Wild Ducks, have redder pads, and smaller than the tame ones, otherwise are like the goose or tame duck, or to be chosen by the same rules.
Wood Cocks, ought to be thick, fat and flesh firm, the nose dry, and throat clear.
Snipes, if young and fat, have full veins under the wing, and are small in the veins, otherwise like the Woodcock.
Partridges, if young, will have black bills, yellowish legs; if old, the legs look bluish; if old or
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stale, it may be perceived by smelling at their mouths.
Pigeons, young, have light red legs, and the flesh of a color, and prick easily - old have red legs, blackish in parts, more hairs, plumper and loose vents - so also of grey or green Plover, Black Birds, Thrash, Lark, and wild Fowl in general.
Hares, are white flesh'd and flexible when new and fresh kill'd; if stale, their flesh will have a blackish hue, like old pigeons, if the cleft in her lip spread much, is wide and ragged, she is old; the contrary when young.
Leveret, is like the Hare in every respect, that some are obliged to search for the knob, or small bone on the fore leg or foot, to distinguish them.
Rabbits, the wild are the best, either are good and tender; if old there will be much yellowish fat about the kidneys, the claws long, wool rough, and mixed with gray hairs; if young the reverse. As to their being fresh, judge by the scent, they soon perish, if trap'd or shot, and left in pelt or undressed; their taint is quicker than veal, and the most sickish in nature; and will not, like beef or veal be purged by fire.
The cultivation of Rabbits would be profitable in America, if the best methods were pursued - they are a very prolific and profitable animal - they are easily cultivated if properly attended, but not otherwise. - A Rabbit's borough, on which 8000 dollars may have been expended, might be very profitable; but on a smaller scale they would be well near market towns - easier bred, and more valuable.
Butter -- Tight, waxy, yellow butter is better than white or crumbly, which soon becomes rancid frowy. Go into the centre of balls or rolls to prove and judge it; if in firkin, the middle is to be
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preferred, as the sides are frequently distasted by the wood of the firkin - altho' oak are used for years. New pine tubs are ruinous to the butter. To have sweet butter in dog days, and thro' the vegetable seasons, send stone pots to honest, neat, and trusty dairy people, and procure it pack'd down in May, and let them be brought in, in the night, or cool rainy morning, covered with a clean cloth wet in cold water, and partake of no heat from the horse, and set the pots in the coldest part of your cellar, or in the ice-house. Some say that May butter thus preserved, will go into the winter use, better than fall made butter.
Cheese -- The red smooth moist coated, and tight pressed, square edged Cheese, are better than white coat, hard rinded, or bilged; the inside should be yellow and flavored to your taste. Old shelves which have only been wiped down for years are preferable to scoured and washed shelves. Deceits are used by salt-petreing the out side, or colouring with hemlock, cocumberries, or safron, infused into the milk; the taste of either supercedes every possible evasion.
Eggs -- Clear, thin shell'd, longest oval and sharp ends are best; to ascertain whether new or stale - hold to the light, if the white is clear, the yolk regularly in the centre they are good - but if otherwise they are stale. The best possible method of ascertaining, is to put them into water, if they lie on their bilge, they are good and fresh - if they bob up on end they are stale, and if they rise they are addled, proved, and of no use.
> We proceed to ROOTS and VEGETABLES - and the best cook cannot alter the first quality, they must be good, or the cook will be disappointed.
Potatoes, take rank for universal use, profit and
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easy acquirement. The smooth skin, known by the name of Howe's Potatoe, is the most mealy and richest flavor'd; the yellow rusticoat next best; the red, and red rusticoat are tolerable; and the yellow Spanish have their value - those cultivated from imported seed on sandy or dry loomy lands, are best for table use; though the red or either will produce more in rich, loomy, highly manured garden grounds; new lands and a sandy soil, afford the richest flavor'd; and most mealy Potatoe much depends on the ground on which they grow - more on the species of Potatoes planted - and still more from foreign seeds - and each may be known by attention to connoisseurs; for a good Potatoe comes up in many branches of cookery, as herein after prescribed.---All Potatoes should be dug before the rainy seasons in the fall, well dryed in the sun, kept from frost and dampness during the winter, in the spring removed from the cellar to a dry loft, and spread thin, and frequently stirred and dried, or they will grow and be thereby injured for cookery.
A roast Potatoe is brought on with roast Beef, a Stake, a Chop, or Fricassee; good boiled with a boiled dish; make an excellent stuffing for a turkey, water or wild fowl; make a good pie, and a good starch for many uses. All potatoes run out or depreciate in America; a fresh importation of the spanish might restore them to table use.
It would swell this treatise too much to say every thing that is useful to prepare a good table, but I may be pardoned by observing, that the Irish have preserved a genuine mealy rich Potatoe, for a century, which takes rank of any known in any other kingdom; and I have heard that they
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renew their seed by planting and cultivating the Seed Ball, which grows on the vine. The manner of their managing it to keep up the excellency of that root, would better suit a treatise on agriculture and gardening than this - and be inserted in a book which would be read by the farmer, instead of his amiable daughter. If no one treats on the subject, it may appear in the next edition.
Onions - The Medeira white is best in market, esteemed softer flavored, and not so fiery, but the high red, round hard onions are the best; if you consult cheapness, the largest are best; if you consult taste and softness, the very smallest are the most delicate, and used at the first tables. Onions grow in the richest, highest cultivated ground, and better and better year after year, on the same ground.
Beets, grow on any ground, but best on loom, or light gravel grounds; the red is the richest and best approved; the white has a sickish sweetness, which is disliked by many.
Parsnips, are a valuable root, cultivated best in rich old grounds, and doubly deep plowed, late sown, they grow thrifty, and are not so prongy; they may be kept any where and any how, so that they do not grow with heat, or are nipped with frost; if frosted let them thaw in earth; they are richer flavored when plowed out of the ground in April, having stood out during the winter, though they will not last long after and commonly more sticky and hard in the centre.
Carrots, are managed as it respects plowing and rich ground, similarly to Parsnips. The yellow are better than the orange or red; middling siz'd, that is, a foot long and two inches thick at the top end, are better than overgrown ones; they are cultivated best with onions, sowed very thin, and
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mixed with other seeds, while young, or six weeks after sown, especially if with onions on true onion ground. They are good with veal cookery, rich in soups, excellent with hash, in May and June.
Garlicks, Though used by the French, are better adapted to the uses of medicine than cookery.
Asparagus - The mode of cultivation belongs to gardening; your business is only to cut and dress, the largest is best, the growth of a day sufficient, six inches long, and cut just above the ground; many cut below the surface, under an idea of getting tender shoots, and preserving the bed; but it enfeebles the root: dig round it and it will be wet with the juices - but if cut above ground, and just as the dew is going off, the sun will either reduce the juice, or send it back to nourish the root - it is an excellent vegetable.
Parsley, of the three kinds, the thickest and branchiest is the best, is sown among onions, or in a bed by itself, may be dried for winter use; tho' a method which I have experienced is much better - In September I dig my roots, procure an old thin stave dry cask, bore holes an inch diameter in every stave, 6 inches asunder round the cask and up to the top - take first a half bushel of rich garden mould and put into the cask, then run the roots through the staves, leaving the branches outside, press the earth tight about the root within, and thus continue on through the respective stories, till the cask is full; it being filled, run an iron bar through the centre of the dirt in the cask, and fill it with water, let it stand on the south and east side of a building till frosty nights, then remove it. (by slinging a roap round the cask) into the cellar; where, during the winter, I clip with my scissars the fresh parsley, which
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my neighbors or myself have occasion for; and in the spring transplant the roots in the bed in the garden, or in any unused corner - or let stand upon the wharf or the wash shed. It is an useful mode of cultivation, and a pleasurable tasted herb, and much used in garnishing viands.
Raddish, Salmon colored is the best, purple next best - white - turnip - each are produced from southern seeds, annually. They grow thriftiest sown among onions. The turnip Raddish will last well through the winter.
Artichokes - The Jerusalem is best, are cultivated like potatoes, (tho' their stocks grow 7 feet high) and may be preserved like the turnip raddish, or pickled - they like,
Horse Raddish, once in the garden, can scarcely ever be totally eradicated; plowing or digging them up with that view, seems at times, rather to increase and spread them.
Cucumbers, are of many kinds; the prickly is best for pickles, but generally bitter; the white is difficult to raise and tender; choose the bright green, smooth and proper sized.
Melons - The Water Melon is cultivated on sandy soils only, above latitude 41 1-2, if a stratum of land be dug from a well, it will bring the first year good Water Melons; the red cored are highest flavored; a hard rine proves them ripe.
Muskmelons, are various, the rough skinned is best to eat; the short, round, fair skinned, is best for Mangoes.
Lettuce, is of various kinds; the purple spotted leaf is generally the tenderest, and free from bitter - Your taste must guide your market.
Cabbage, requires a page, they are so multifarious. Note, all cabbages have a higher relish that grow on new unmanured grounds; if grown in an
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old town and on old gardens, they have a rankness, which at times, may be perceived by a fresh air traveller. This observation has been experienced for years - that Cabbages require new ground, more than Turnips.
The Low Dutch, only will do in old gardens.
The Early Yorkshire, must have rich soils, they will not answer for winter, they are easily cultivated, and frequently bro't to market in the fall, but will not last the winter.
The Green Savoy, is fine and tender; and although they do not head like the Dutch or Yorkshire, yet the tenderness of the out leaves is a counterpoise, it will last through the winter, and are high flavored.
The Yellow Savoy, takes next rank, but will not last so long; all Cabbages will mix, and participate of other species, like Indian Corn; they are culled, best in plants; and a true gardener will, in the plant describe those which will head, and which will not. This is new, but a fact.
The gradations in the Savoy Cabbage are discerned by the leaf; the richest and most scollup'd, and crinkled, and thickest Green Savoy, falls little short of a Collisflower.
The red and redest small tight heads, are best for slaw, it will not boil well, comes out black or blue, and tinges other things with which it is boiled.
> BEANS.
The Clabboard Bean, is easiest cultivated and collected, are good for string beans, will shell - must be poled.
The Windsor Bean, is an earlier, good string, or shell Bean.
Crambury Bean, is rich, but not universally approved equal to the other two.
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Frost Bean, is good only to shell.
Six Weeks Bean, is a yellowish Bean, and early brought forward, and tolerable.
Lazy Bean, is tough, and needs no pole.
English Bean what they denominate the Horse Bean, is mealy when young, is profitable, easily cultivated, and may be raised on wornout grounds; I cannot but recommend the more extensive cultivation of them.
The small White Bean, is best for winter use, and excellent.
Calivanse, are run out, a yellow small bush, a black speck or eye, are tough and tasteless, and little worth in cookery, and scarcely bear exportation.
> Peas - Green Peas.
The Crown Imperial, takes rank in point of flavor, they blossom, purple and white on the top of the vines, will run from three to five feet high, should be set in light sandy soil only, or they run too much to vines.
The Crown Pea, is second in richness of flavor.
The Rondekaval, is large and bitterish.
Early Carlton, is produced first in the season - good.
Marrow Fats, green, yellow, and is large, easily cultivated, not equal to others.
Sugar Pea, needs no bush, the pods are tender and good to eat, easily cultivated.
Spanish Manratto, is a rich Pea, requires a strong high bush.
All Peas should be picked carefully from the vines as soon as dew is off, shelled and cleaned without water, and boiled immediately; they are thus the richest flavored.
> Herbs, useful in Cookery.
Thyme, is good in soups and stuffings.
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Sweet Marjoram, is used in Turkeys.
Summer Savory, ditto, and in Sausages and salted Beef, and legs of Pork.
Sage, is used in Cheese and Pork, but not generally approved.
Parsley, good in soups, and to garnish roast Beef, excellent with bread and butter in the spring.
Penny Royal, is a high aromatic, although a spontaneous herb in old ploughed fields, yet might be more generally cultivated in gardens, and used in cookery and medicine.
Sweet Thyme, is most useful and best approved in cookery.
> FRUITS.
Pears, There are many different kinds; but the large Bell Pear, sometimes called the Pound Pear, the yellowist is the best, and in the same town they differ essentially.
Hard Winter Pear, are innumerable in their qualities, are good in sauces, and baked.
Harvest and Summer Pear are a tolerable desert, are much improved in this country, as all other fruits are by grafting and inoculation.
Apples, are still more various, yet rigidly retain their own species, and are highly useful in families, and ought to be more universally cultivated, excepting in the compactest cities. There is not a single family but might set a tree in some otherwise useless spot, which might serve the two fold use of shade and fruit; on which 12 or 14 kinds of fruit trees might easily be engrafted, and essentially preserve the orchard from the intrusion of boys, &c. which is too common in America. If the boy who thus planted a tree, and guarded and protected it in a useless corner, and carefully engrafted different fruits, was to be indulged free access into orchards, whilst the neglectful boy
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was prohibited - how many millions of fruit trees would spring into growth - and what a saving to the union. The nett saving would in time extinguish the public debt, and enrich our cookery.
Currents, are easily grown from shoots trimmed off from old bunches, and set carelessly in the ground; they flourish in all soils, and make good jellies - their cultivation ought to be encouraged.
Black currents, may be cultivated - but until they can be dried, and until sugars are propagated, they are in a degree unprofitable.
Grapes, are natural to the climate; grow spontaneously in every state in the union, and ten degrees north of the line of the union. The Madeira, Lisbon, and Malaga Grapes, are cultivated in gardens in this country, and are a rich treat or desert. Trifling attention only is necessary for their ample growth.
Having pointed out the best methods of judging of the qualities of Viands, Poultry, Fish, Vegetables, &c. We now present the best approved methods of DRESSING and COOKING them; and to suit all tastes, present the following
> RECEIPTS.
To Roast Beef.
THE general rules are, to have a brisk hot fire to hang down rather than to spit, to baste with salt and water, and one quarter of an hour to every pound of beef, though tender beef will require less, while old tough beef will require more roasting; pricking with a fork will determine you whether done or not; rare done is the healthiest and the taste of this age.
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Roast Mutton. |
Roast Veal. |
Roast Lamb. |
To roast Mutton, Venison fashion. |
To roast a Breast of Mutton with Forc'd-meat. |
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end, and then the skin pinned down with thorns; before you dredge it, wash it over with a bunch of feathers dipt in eggs. Garnish with lemon; and put good gravy in the dish.
To stuff a Turkey. |
The same will answer for all Wild Fowl.
Water Fowls require onions.
The same ingredients stuff a leg of Veal, fresh Pork, or a loin of veal,
How to stuff and roast a Turkey, or Fowl. |
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet herbs, pepper, salt, fill and roast as above.
To stuff and roast a Goslin. |
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chop them into the stuffing, add wine, and roast the bird.
The above is a good stuffing for every kind of Water Fowl which requires onion sauce.
To smother a Fowl in Oysters. |
To stuff a leg of Veal, |
To stuff a leg of Pork to bake or roast. |
To alamode a round of Beef. |
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ounce salt-petre, 48 hours after stuff it with the following: one and an half pound of beef, one pound salt pork, two pound grated bread, chop all fine and rub in half pound butter, salt, pepper and cayenne, summer savory, thyme; lay it on scewers in a large pot, over three pints hot water (which it must occasionally be supplied with,) the steam of which in 4 or 5 hours will render the round tender if over a moderate fire; when tender, take away the gravy and thicken with flour and butter, and boil, brown the round with butter and flour, adding ketchup and wine to your taste.
To alamode a round. |
To make the best Bacon. |
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add a shoulder. For transportation or exportation, double the period of smoaking.
To dress a Calves Head. Turtle fashion. |
To roast a Pig. |
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belly: flour it all over very well, and do so till the eyes begin to start. When you find the skin is tight and crisp, and the eyes are dropped, put two plates into the dripping pan, to save what gravy comes from it: put a quarter of a pound of butter into a clean coarse cloth, and rub all over it till the flour is quite taken off; then take it up into your dish, take the sage &c. out of the belly and chop it small; cut off the head, open it and take out the brains, which chop, and put the sage and brains into half a pint of good gravy, with a piece of butter rolled in flour; then cut your pig down the back, and lay it flat in the dish: Cut off the two ears, and lay one upon each shoulder; take off the under jaw, cut it in two, and lay one upon each side; put the head between the shoulders; pour the gravy out of the plates into your sauce, and then into the dish; send it up to table garnished with lemon, and if you please, pap sauce in a bason.
> OF BOILING.
General rules to be observed in Boiling. |
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To boil Beef or Mutton. |
To boil a leg of Pork. |
N.B. The other joints of the swine are most commonly roasted.
To boil Pickled Pork. |
To boil Veal. |
You may either send up boiled veal with parsley and butter: or with bacon and greens.
Parsley Sauce. |
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To boil a Calf's Head. |
To boil Lamb. |
To boil a Neat's Tongue. |
To boil a Ham. |
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for two hours, and allow a full quarter of an hour to every pound of ham; by this means your ham will eat tender and well.
A dry ham should be soaked in water over night; a green one does not require soaking. Take care they are well cleaned before you dress them.
Before you send a ham to table take off the rind, and sprinkle it over with bread crumbs, and put it in an oven for a quarter of an hour: or you may crisp it with a hot salamander.
To boil a Haunch of Venison. |
To boil a Turkey, Fowl, Goose, Duck, &c. |
Sauce for a boiled Turkey.
Take a little water a bit of thyme, an onion, a blade of mace, a little lemon-peel, and an anchovy: boil these together and strain them through a sieve, adding a little melted butter.
Sauce for a Fowl.
Parceley and butter; or white oyster sauce.
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To boil a Cod. |
Sauce.
Oyster sauce, shrimp sauce, or lobster sauce with plain melted butter, in different boats, and mustard.
To boil a Cod's Head. |
Have oyster sauce in one bason, and shrimp sauce in another.
For dressing dried Codfish. |
To boil Salmon. |
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a bunch of sweet herbs. Put it in while the water is luke warm, and boil it gently till enough, or about half an hour, if it be thick; or twenty minutes if it be a small piece. Pour off the water, dry it well, and dish it neatly upon a fish plate, in the centre, and garnish the dish with horse-radish scraped, (as done for roast beef,) or with fried smelts or gudgeons, and with slices of lemon round the rim.
The sauce to be melted butter, with and without anchovy; or shrimp or lobster sauce in different basons.
To boil Mackerel. |
Sauce. --Grated sugar in a saucer; melted butter, and green gooseberries boiled, in different basons; or, parsley and butter with a little vinegar, or lemon.
To boil Garden Stuff: French Beans. |
To boil broad Beans. |
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go into the pot, when the water boils put them in with some picked parsley and some salt, make them boil up quick, when you see them begin to fall they are done enough, strain them off, garnish the dish with boiled parsley and send plain butter in a cup or boat.
To boil green Peas. |
To boil Asparagus. |
To boil Cabbage. |
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soon as possible, and when the stalk is tender, take up your cabbage into a cullender, or sieve, that the water may drain off, and send it to tables as hot as you can. Savoys are dressed in the same manner.
> OF FRYING.
To fry Beef Steaks. |
To fry Tripe. |
To fry Sausages with Apples. |
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To fry Beef Collops. |
To make Scotch Collops. |
Observe, If you would have the collops white,do not dip them in eggs. And when fried tender but not brown, pour off the liquor quite clean; put in some cream to the meat and give it just a boil up.
To fry Veal Cutlets. |
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Tost them up together: thicken with a bit of butter rolled in flour, and dish all together; squeeze a Seville Orange over, and strew as much salt on as shall give a relish.
To fry Mutton Cutlets. |
To fry Eggs as round as Balls. |
To fry Trout. |








