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

Brush over the ham with beaten egg, strew it thickly with very fine

bread crumbs, and brown in a quick oven. Arrange a frill of paper

around the bone of the shank, and surround the ham with water-cress,

or garnish the dish with parsley.

TONGUE.

Wash the tongue carefully, and let it lie in cold water for several

hours before cooking--over night, if possible. Lay it in a kettle of

cold water when it is to be cooked; bring the water to a boil slowly,

and let it simmer until the tongue is so tender that you can pierce it

with a fork. A large tongue should be over the fire about four hours.

When it has cooled in the liquor in which it was boiled, remove the

skin with great care, beginning at the tip, and stripping it back.

Trim away the gristle and fat from the root of the tongue before

serving it. Serve with drawn butter or lemon sauce.

FORCEMEAT BALLS. MRS. JUDGE BENNETT.

Chop cold veal fine with one-fourth as much salt pork. Season with

salt, pepper, and sweet herbs. Make into balls; fry them brown. Eat

this way, or drop into soup.

VEAL LOAF. MRS. U. F. SEFFNER.

Three pounds of lean veal chopped with one pound of raw salt pork;

three eggs, one pint of rolled cracker; one tablespoon of salt, one

tablespoon of pepper, one tablespoon of butter, a little sage; mix all

together; make into a loaf. Put one-half pint of water in roaster;

put in the loaf; sprinkle fine cracker crumbs over it, and some small

lumps of butter; bake slowly one hour; if baked in open pan, baste

same as turkey.

SWEET BREADS.

Parboil them in salt water; remove the skin and tough parts; cut in

pieces the size of a large oyster; dip in beaten egg; roll in cracker

crumbs, seasoned with salt and pepper; fry in hot butter, or drop in

hot lard, as you would doughnuts.

SWEET BREADS WITH PEAS. MRS. E. S.

Parboil the sweet breads; cut in small squares; add to them a coffee

cup of cream, pepper, salt, and a tablespoon of butter. Cook the peas

tender, and add them to the sweet breads. Moisten a tablespoonful of

flour with a little milk; add, and boil up once or twice just before

serving.

A PICKLE FOR BEEF, PORK, TONGUE, OR HUNG BEEF. MRS. JUDGE BENNETT.

Mix in four gallons of water a pound and a half of sugar or molasses,

and two ounces of saltpetre. If it is to last a month or two, use six

pounds of salt. If you wish to keep it through the summer, use nine

pounds of salt. Boil all together; skim and let cool. Put meat in

the vessel in which it is to stand; pour the pickle over the meat

until it is covered. Once in two months, boil and skim the pickle and

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