Ebook - Recipes Tried And True (1894 Cookbook).txt

eggs, having a layer of meat on the top. Put an ounce of gelatine and

a few cloves into the liquor in which the meat has been boiled; boil

this down to one pint; strain it over the meat, which must be pressed

down with a plate. Set in a cool place. Slice cold for serving.

BATTER PUDDING WITH BEEF ROAST. MRS. C. H. NORRIS.

Put roast in oven, and cook within an hour of being done; then place a

couple of sticks across the pan and rest your roast upon them. Make a

batter according to the following rule, and pour it right into the

gravy in which the roast has been resting, cook an hour and serve:

Four eggs, tablespoon of sugar, one quart of milk, six tablespoons of

flour, and a piece of butter the size of a walnut.

BONED SHOULDER OF MUTTON.

Have the bone carefully removed from a rather lean shoulder of mutton,

and fill the orifice thus left with a good forcemeat. To make this,

chop fine half a pound of lean veal and quarter of a pound of ham and

add to these a small cup of fine bread crumbs. Season with a

quarter-teaspoonful each of ground mace, cloves, and allspice, and a

saltspoonful of black pepper. Stir in a raw egg to bind the mixture

together. When the forcemeat has been put into the hole in the

shoulder, cover the mutton with a cloth that will close the mouth of

the opening, and lay the meat in a pot with the bone from the

shoulder, a peeled and sliced onion, carrot and turnip, a little

parsley and celery, and a bay leaf; Pour in enough cold water to

cover the mutton entirely, stir in a heaping tablespoonful of salt,

and let the water come gradually to a boil and simmer until the mutton

has cooked twenty minutes to the pound. Let it cool in the broth;

take it out; lay it under a weight until cold, and serve. This is

also very good hot. The liquor makes excellent soup.

TO FRY HAM.

First, parboil it and drain well; then fry a light brown. Make a gravy

with milk, a little flour, and a teaspoonful of sugar; pour over the

ham.

HAM TOAST. MRS. E. SEFFNER.

Chop lean ham (the refuse bits); put in a pan with a lump of butter

the size of an egg, a little pepper, and two beaten eggs. When well

warmed, spread on hot buttered toast.

BOILED HAM.

The best ham to select is one weighing from eight to ten pounds. Take

one that is not too fat, to save waste. Wash it carefully before you

put it on to boil, removing rust or mold with a small, stiff scrubbing

brush. Lay it in a large boiler, and pour over it enough cold water

to cover it. To this add a bay leaf, half a dozen cloves, a couple of

blades of mace, a teaspoonful of sugar, and, if you can get it, a good

handful of fresh, sweet hay. Let the water heat very gradually, not

reaching the boil under two hours. It should never boil hard, but

simmer gently until the ham has cooked fifteen minutes to every pound.

It must cool in the liquor, and the skin should not be removed until

the meat is entirely cold, taking care not to break or tear the fat.

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