The Lady's Own Cookery Book, and New Dinner-Table Directory;

Potatoes, to bake

Wash nicely, make into balls, and bake in the Dutch oven a light brown. This forms a neat side or corner dish.

Potato balls

Pound some boiled potatoes in a mortar, with the yolks of two eggs, a little pepper, and salt; make them in balls about the size of an egg; do them over with yolk of egg and crumbs of bread; then fry them of a light brown for table; five balls for a corner dish.

Croquets of Potatoes

Boil some potatoes in water, strain them, and take sufficient milk to make them into a mash, rather thick; before you mix the potatoes put the peel of half a lemon, finely grated, one lump of sugar, and a pinch of salt; strain the milk after heating it, and add the potatoes; mash them well together; let the mash cool; roll it into balls of the shape and size of an egg; let there be ten or twelve of them; brush them over with the yolk of egg, and roll them in crumbs of bread and a pinch of salt. Do this twice over; then fry them of a fine brown colour, and serve them with fried parsley round.

Potatoes, to fry

After your potatoes are nicely boiled and skinned, grate them, and to every large table-spoonful of potatoes add one egg well beat, and to each egg a small spoonful of cream, with some salt. Drop as many spoonfuls as are proper in a pan in which is clarified butter.

Potatoes, to mash

After the potatoes are boiled and peeled, mash them in a mortar, or on a clean board, with a broad knife, and put them into a stewpan. To two pounds of potatoes put in half a pint of milk, a quarter of a pound of butter, and a little salt; set them over the fire, and keep them stirred till the butter is melted; but take care they do not burn to the bottom. Dish them up in what form you please.

Potatoes, French way of cooking

Boil the potatoes in a weak white gravy till nearly done; stir in some cream and vermicelli, with three or four blades of mace, and let it boil till the potatoes are sufficiently done, without being broken.

Potatoes, à-la-Maitre d’hotel

Cut boiled potatoes into slices, not too thin; simmer them in a little plain gravy, a bit of butter rubbed in a little flour, chopped parsley, pepper, and salt, and serve hot.

Rice, to boil

To boil rice well, though a simple thing, is rarely well done. Have two quarts of water boiling, while you wash six ounces of rice, picked clean. Change the water three or four times. When the rice is clean, drain and put it into the boiling water. Boil twenty minutes; add three quarters of a table-spoonful of salt. Drain off the water well – this is the most essential point – set it before the fire, spread thin to dry. When dry, serve it up. If the rice is not dry, so that each grain separates easily from the others, it is not properly boiled.

Another way

Put one pound of rice into three quarts of boiling water; let it remain twenty minutes. Skim the water, and add one ounce of hog’s lard and a little salt and pepper. Let it simmer gently over the fire closely covered, for an hour and a quarter, when it will be fit for use. This will produce eight pounds of savoury rice.

Rissoles. No. 1

Take a roasted fowl, turkey, or pullet; pull it into shreds; there must be neither bone nor skin. Cut some veal and ham into large dice; put it into a stewpan, with a little thyme, carrots, onions, cloves, and two or three mushrooms. Make these ingredients simmer over a slow fire for two hours, taking care they do not burn; put in a handful of flour, and stir well, with a pint of cream and as much good broth; let the whole then stew for a quarter of an hour; continue to stir with a wooden spoon to prevent its burning. When it is done enough, strain it through a woollen strainer; then put in the whole meat of the poultry you have cut, with which you must make little balls of the size of pigeons’ eggs. Dip them twice in very fine crumbs of bread; wrap them in paste, rolled very thin; then fry them in lard, which should be very hot.

Rissoles. No. 2

Take the fleshy parts and breasts of two fowls, which cut into small dice, all of an equal size; then throw them into some white sauce, and reduce it till it becomes very thick and stiff. When this is cold, cut it into several pieces, and roll them to the size and shape of a cork; then roll them in crumbs of bread very fine; dip them into some white and yolks of eggs put up together with a little salt, and roll them again in bread. If they are not stiff enough to keep their shape, this must be repeated; then fry them of a light brown colour, drain them, wipe off the grease, and serve them with fried parsley between them.

Rissoles. No. 3

Take of the puré made as directed for pheasant, veal, or game, (see Pheasant under the head Game) a sufficient quantity for eight rissoles, then a little of the jelly of veal, say about half a pint; put in it a pinch of salt and of cayenne pepper, two table-spoonfuls of cream, the yolk of one egg, and a piece of butter of the size of a walnut; mix this sauce well together over the fire, strain it, and then add the puré. Let it cool, and prepare a little puff-paste sufficient to wrap the rissoles once over with it, taking care to roll the paste out thin. Fry them, and send them up with fried parsley, without sauce. The rissoles must be made stiff enough not to break in the frying.

Rice

One pound of veal or fowl, chopped fine; have ready some good bechamel sauce mixed with parsley and lemon-juice; mix it of a good thickness. When cold, make it up into balls, or what shape you please; dip them in yolks of eggs and bread crumbs, and fry them a few minutes before they go to table. They should be of a light brown, and sent up with fried parsley.

A Robinson, to make

Take about eight or ten pounds of the middle of a brisket of beef; let it hang a day; then salt it for three days hung up; afterwards put it in strong red pickle, in which let it remain three weeks. Take it out, put it into a pot with plenty of water, pepper, a little allspice, and onion; let it simmer for seven or eight hours, but never let it boil. When quite tender, take out all the bones, spread it out on a table to cool, well beat it out with a rollingpin, and sprinkle with cayenne, nutmeg, and very little cloves, pounded together. Put it in a coarse cloth after it is rolled; twist it at each end to get out the fat, and bind it well round with broad tape; in that state let it remain three days.

Salad, to dress

Two or three eggs, two or three anchovies, pounded, a little tarragon chopped very fine, a little thick cream, mustard, salt, and cayenne pepper, mixed well together. After these are all well mixed, add oil, a little tarragon, elder, and garlic vinegar, so as to have the flavour of each, and then a little of the French vinegar, if there is not enough of the others to give the requisite taste.

Bologna Sausages

Have the fillets of young, tender porkers, and out of the weight of twenty-five pounds three parts are to be lean and one fat; season them well in the small shredding with salt and pepper, a little grated nutmeg, and a pint of white wine, mixed with a pint of hog’s blood; stirring and beating it well together, with a little of the sweet-herbs finely chopped; with a funnel open the mouths of the guts, and thrust the meat gently into it with a clean napkin, as by forcing it with your hands you may break the gut. Divide them into what lengths you please; tie them with fine thread, and let them dry in the air for two or three days, if the weather be clear and a brisk wind, hanging them in rows at a little distance from each other in the smoke-loft. When well dried, rub off the dust they contract with a clean cloth; pour over them sweet olive-oil, and cover them with a dry earthen vessel.

English Sausages

Chop and bruise small the lean of a fillet of young pork; to every pound put a quarter of a pound of fat, well skinned, and season it with a little nutmeg, salt, and pepper, adding a little grated bread; mix all these well together, and put it into guts, seasoned with salt and water.

Another way

Take six pounds of very fine well fed pork, quite free from gristle and fat; cut it very small, and beat it fine in a mortar; shred six pounds of suet, free from skin, as fine as possible. Take a good deal of sage, the leaves picked off and washed clean, and shred fine as possible; spread the meat on a clean table; then shake the sage, about three large spoonfuls, all over; shred the yellow part of the rind of a lemon very fine, and throw that over, with as much sweet-herbs, when shred fine, as will fill a large spoon; grate two nutmegs over it, with two tea-spoonfuls of bruised pepper, and a large spoonful of salt. Then throw over it the suet, and mix all well together, and put it down close in a pot. When you use it, roll it up with as much beaten egg as will make the sausages roll smooth; let what you fry them in be hot before you put them into the pan; roll them about, and when they are thoroughly hot, and of a fine light brown colour, they are done. By warming a little of the meat in a spoon when you are making it, you will then taste if it is seasoned enough.

Oxford Sausages

Take the best part of a leg of veal and of a leg of pork, of each three pounds; skin it well, and cut it into small dice. Take three pounds of the best beef suet (the proportion of which you may increase or diminish according to your taste,) skin it well; add a little sage, and chop it all together as fine as forcemeat. When chopped, put in six or seven eggs and a quarter of a pound of cold water, and season to your liking with pepper and salt. Work it up as if you were kneading dough for bread; roll it out in the form of sausages, and let the pan you fry them in be hot, with a bit of butter in it.

Sausages for Scotch collops

Take beef suet and some veal, with a little winter savory, sage, thyme, and some grated nutmeg, beaten cloves, mace, and a little salt and pepper. Let these be well beaten together; then add two eggs beat, and heat all together. Roll them up in grated bread, fry, and send them up.

Veal Sausages

Take half a pound of the lean of a leg of veal; cut it in small pieces, and beat it very fine in a stone mortar, picking out all the little strings. Shred one pound and half of beef-suet very small; season it with pepper, salt, cloves, and mace, but twice as much mace as cloves, some sage, thyme, and sweet marjoram, according to your palate. Mix all these well with the yolks of twelve eggs; roll them to your fancy, and fry them in lard.

Sausages without skins

Take a pound and quarter of the lean of a leg of veal and a pound and quarter of the lean of a hind loin of pork; pick the meat from the skins before you weigh it; then take two pounds and half of fresh beef-suet picked clean from the skins, and an ounce and half of red sage leaves, picked from the stalks; wash and mince them as fine as possible; put them to the meat and suet, and mince as fine as you can. Add to it two ounces of white salt and half an ounce of pepper. Pare all the crust from a stale penny French roll, and soak the crumb in water till it is wet through; put it into a clean napkin, and squeeze out all the water. Put the bread to the meat, with four new-laid eggs beaten; then with your hands work all these things together, and put them into a clean earthen pan, pressed down close. They will keep good for a week. When you use this meat, divide a pound into eighteen parts; flour your hands a little, and roll it up into pretty thick sausages, and fry them in sweet butter; a little frying will do.

Spinach, the best mode of dressing

Boil the spinach, squeeze the water from it completely, chop it a little; then put it and a piece of butter in a stewpan with salt and a very little nutmeg; turn it over a brisk fire to dry the remaining water. Then add a little flour; mix it well, wet it with a little good broth, and let it simmer for some time, turning it now and then to prevent burning.

To dress it maigre, put cream instead of broth, and an onion with a clove stuck in it, which you take out when you serve the spinach. Garnish with fried bread. Observe that if you leave water in it, the spinach cannot ever be good.

Another way

Clean it well, and throw it into fresh water; then squeeze and drain it quite dry. Chop it extremely small, and put it into a pan with cream, fresh butter, salt, and a very small quantity of pepper and nutmeg: add an onion with two cloves stuck in it, and serve it up very hot, with fried bread sippets of triangular shape round the dish.

Spinach, to stew

Pick the spinach very carefully; put it into a pan of water; boil it in a large vessel with a good deal of salt to preserve the green colour, and press it down frequently that it may be done equally. When boiled enough to squeeze easily, drain it from the water, and throw it into cold water. When quite cold, make it into balls, and squeeze it well. Then spread it on a table and chop it very fine; put a good piece of butter in a stewpan, and lay the spinach over the butter. Let it dry over a slow fire, and add a little flour; moisten with half a pint of beef jelly and a very little warm water: add a little cayenne pepper. This spinach should be very like thick melted butter, and as fine and smooth as possible.

Another way

Take some fine spinach, pick and wash it extremely clean. When well boiled, put it into cold water, and squeeze it in a cloth very dry; chop it very small; put it in a stewpan with a piece of butter and half a pint of good cream; stir it well over the fire, that it may not oil; and put in a little more cream just as you are going to dish it.

Sweetbreads, ragout of

Wash your sweetbreads; put them into boiling water, and, after blanching them, throw them into cold water; dry them with a linen cloth; and put them in a saucepan over the fire with salt, pepper, melted bacon, and a faggot of sweet-herbs. Shake them together, and put some good gravy to moisten them; simmer over the fire, and thicken to your liking.

Another

Take sweetbreads and lamb’s fry, and parboil them, cutting them into slices, and cocks’-combs sliced and blanched, and season them with pepper and salt, and other spices; fry them in a little lard; drain and toss them in good gravy, with two shalots, a bunch of sweet-herbs, mushrooms, and truffles. Thicken it with a glass of claret; garnish with red beet root.

Savoury Toasts, to relish Wine

Cut six or seven pieces of bread about the size of two fingers, and fry them in butter till they are of a good colour; cut as many slices of ham of the same size, and put them into a stewpan over a slow fire, for an hour; when they are done take them out, and stir into the stewpan a little flour; when of a good colour moisten it with some broth, without salt; then skim off the fat, and strain the sauce through a sieve. Dish the ham upon the fried bread, and pour the sauce over.

Another_Savoury_Toasts_to_relish_Wine

Rasp some crumb of bread; put it over the fire in butter; put over it a minced veal kidney, with its fat, parsley, scallions, a shalot, cayenne pepper and salt, mixed with the whites and yolks of four eggs beat: put this forcemeat on fried toasts of bread, covering the whole with grated bread, and passing the salamander over it. Serve it with a clear beef gravy sauce under it.

Tomata to eat with roast meat

Cover the bottom of a flat saucepan with the tomatas, that they may lie one upon another; add two or three spoonfuls of water, a little salt and pepper, to your taste; cover the pan, and stew them; in six or seven minutes turn them, and let them stew till they are soft. Send them up with their liquor.

Tongues, to cure. No. 1

Take two fine bullocks’ tongues; wash them well in spring water; dry them thoroughly with a cloth, and salt them with common salt, a quarter of a pound of saltpetre, a quarter of a pound of treacle, and a quarter of a pound of gunpowder. Let them lie in this pickle for a month; turn and rub them every day; then take them out and dry them with a cloth; rub a little gunpowder over them, and hang them up for a month, when they will be fit to eat, previously soaking a few hours as customary.

Tongues, to cure. No. 2

One pound of bay salt, half a pound of saltpetre, two ounces of sal prunella, two pounds of coarse sugar; make your brine strong enough with common salt to float an egg. The quantity of water is seven quarts, boil all together, and scum it well for half an hour. When cold, put the tongues in, and wash them in warm water before dressing. For table be sure never to let them boil, but simmer slowly for four or five hours.

Tongues, to cure. No. 3

Take two fine neats’ tongues; cut off the roots, and cut a nick in the under side; wash them clean, and dry with a cloth. Rub them with common salt, and lay them on a board all night. Next day take two ounces of bay salt, one of sal prunella, and a handful of juniper-berries, all bruised fine; mix them with a quarter of a pound of coarse sugar and one pound of common salt. Rub the tongues well with this mixture; lay them in a long pan, and turn and rub them daily for a fortnight. Take them out of the pickle, and either dry or dress them.

Tongues, to cure. No. 4

Mix some well bruised bay salt, and a little saltpetre, with common salt, and with a linen cloth rub the tongues and salt them, most particularly the roots; and as the brine consumes put some more, till the tongues are hard and stiff. When they are salted, roll them up, and dry them in bran.

Tongues, to cure. No. 5

Have the roots well cleansed from the moisture, and with warm water wash and open the porous parts, that the salt may penetrate, and dry them well. Cover them for a week with a pickle made of common salt, and bay salt well boiled in it; then rub them with saltpetre, and to make them of a good red colour you must take them out, and rub and salt them well so that the salt penetrates, pressing them down hard with a board that, when they are put to dry, they may keep their due proportion. The usual way of drying them is with burnt sawdust, which, with the salt, gives the dusky colour that appears on the outside before they are boiled.

Tongues, to cure. No. 6

Well rub into the tongue two ounces of saltpetre, a pound of common salt, and a quarter of a pound of treacle; and baste every day for three weeks.

Tongue, to smoke

Wipe the tongue dry, when taken out of the pickle; glaze it over with a brush dipped in pyroligneous acid, and hang it up in the kitchen.

Tongue, to bake

Season your tongues with pepper, salt, and nutmeg; lard them with large lardoons, and have them steeped all night in vinegar, claret, and ginger. Season again with whole pepper, sliced nutmeg, whole cloves, and salt. Bake them in an earthen pan; serve them up on sippets, and lay your spice over them, with slices of lemon and some sausages.

Tongue, to boil

Put a good quantity of hay with your tongues, tying them up in a cloth, or else in hay. Boil them till they are tender and of a good colour, and they will eat short and mellow.

Tongue, to pot

Prick the tongues with a skewer, and salt them with bay-salt and saltpetre, to make them red. Boil them till they will just peel; season with mace and a little pepper, to your liking; bake them in a pot well covered with butter, and they will keep as long as any potted meat.

Tongue and Udder, to roast

Have the tongue and udder boiled and blanched, the tongue being salted with saltpetre; lard them with the whole length of large lardoons, and then roast them on a spit, basting them with butter: when roasted, dress them with grated bread and flour, and serve up with gravy, currant-jelly by itself, and slices of lemon.

Sheep’s Tongue, or any other, with Oysters

Boil six tongues in salt and water till they are sufficiently tender to peel. Slice them thin, and with a quart of large oysters put them in a dish, with some whole spice and a little claret, and let them stew together. Then put in some butter, and three yolks of eggs well beaten. Shake them all well together, and put some sippets and lay your tongues upon them.

Tripe, to dress

Take of the finest tripe, and, when properly trimmed, cut it in pieces about four inches square; put it in a stewpan, with as much white wine as will almost cover it: slice in three or four race of ginger, quarter in a nutmeg, put in a good deal of salt, a bundle of herbs, rosemary, thyme, sweet marjoram, and onion. When this has stewed gently a good while, take out a pint of the clearest liquor, free from fat or dross, and dissolve in it some anchovies finely picked. Take up the tripe, a bit at a time, with a fork, and lay it in a warmed dish; pour on it the liquor in which the anchovies were dissolved. Sprinkle on it a little lemon juice. Those who are fond of onions or garlic may make either the prevailing ingredient.

Tripe, to fricassee

Cut into slices the fat part of double tripe; dip them into eggs or batter, and fry them to lay round the dish. Cut the other part into long slips, and into dice, and toss them up with onion, chopped parsley, melted butter, yolks of eggs, and a little vinegar. Season with pepper and salt, and serve up.

Truffles and Morels, to stew

Well wash the truffles, cut them into slices, of the size and about the thickness of half-a-crown; put them into a stewpan, with a pinch of salt and cayenne pepper, and a little butter, to prevent their being burnt. Let them stew ten minutes; have ready a good brown sauce of half a pint of beef and the same of veal jelly, thickened with a little butter and flour; add to it any trimmings of the truffles or morels, and boil them also in it; put in one pinch of cayenne pepper. Strain the truffles or morels from the butter they were first stewed in; throw them into the sauce; warm the whole again, and serve hot.

Veal, to boil

Veal should be boiled well; a knuckle of six pounds will take very nearly two hours. The neck must be also well boiled in a good deal of water; if boiled in a cloth, it will be whiter. Serve it with tongue, bacon, or pickled pork, greens of any sort, brocoli, and carrots, or onion sauce, white sauce, oyster sauce, parsley and butter, or white celery sauce.

Veal, to collar

Bone and wash a breast of veal; steep it in three waters, and dry it with a cloth; season it with savoury spice, some slices of bacon, and shred sweet-herbs; roll them in a collar of cloth, and boil it in salt and water, with whole spice; skim it clean and take it up, and when cold put it in the pickle.

Another way

Take the meat of a breast of veal; make a stuffing of beef-suet, crumb of bread, lemon peel, parsley, pepper, and salt, mixed up with two eggs; lay it over the meat, and roll it up. Boil an hour and a half, and send it to table with oyster sauce.

Veal, to roast

Veal will take a quarter of an hour to a pound: paper the fat of the loin and fillet; stuff the fillet and shoulder with the following ingredients: a quarter of a pound of suet, chopped fine, parsley, and sweet-herbs chopped, grated bread, lemon-peel, pepper, salt, nutmeg, and yolk of egg; butter may supply the want of suet. Roast the breast with the caul on it till almost done; take it off, flour and baste it. Veal requires to be more done than beef. For sauce use salad pickles, brocoli, cucumbers, raw or stewed, French beans, peas, cauliflower, celery, raw or stewed.