The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

POTATOES MASHED. When the potatoes are thoroughly boiled, drain and dry them well, and pick out every speck. Rub them through a cullender into a clean stewpan: to a pound of potatoes allow half an ounce of butter, and a spoonful of milk. Mix it up well, but do not make it too moist. After Lady day, when potatoes are getting old and specked, and also in frosty weather, this is the best way of dressing them. If potatoes are to be mashed with onions, boil the onions, and pass them through a sieve. Mix them with the potatoes, in such a proportion as is most approved.

POTATOES PRESERVED. To keep potatoes from the frost, lay them up in a dry store room, and cover them with straw, or a linen cloth. If this be not convenient, dig a trench three or four feet deep, and put them in as they are taken up. Cover them with the earth taken out of the trench, raise it up in the middle like the roof of a house, and cover it with straw so as to carry off the rain. Better still if laid above ground, and covered with a sufficient quantity of mould to protect them from the frost, as in this case they are less likely to be injured by the wet. Potatoes may also be preserved by suffering them to remain in the ground, and digging them up in the spring of the year, as they are wanted.

POTATOES ROASTED. Choose them nearly of a size, wash and dry the potatoes, and put them in a Dutch oven, or cheese toaster. Take care not to place them too near the fire, or they will burn on the outside before they are warmed through. Large potatoes will require two hours to roast them properly, unless they are previously half boiled. When potatoes are to be roasted under meat, they should first be half boiled, drained from the water, and placed in the pan under the meat. Baste them with some of the dripping, and when they are browned on one side, turn and brown them on the other. Send them up round the meat, or in a small dish.

POTATOES SCALLOPED. Having boiled and mashed the potatoes, butter some clean scallop shells, or pattipans, and put in the potatoes. Smooth them on the top, cross a knife over them, strew on a few fine bread crumbs, sprinkle them a little with melted butter from a paste brush, and then set them in a Dutch oven. When they are browned on the top, take them carefully out of the shells, and brown the other side.

POTATOES STEAMED. The potatoes must be well washed, but not pared, and put into the steamer when the water boils. Moderate sized potatoes will require three quarters of an hour to do them properly. They should be taken up as soon as they are done enough, or they will become watery: peel them afterwards.

POTTED BEEF. Take two pounds of lean beef, rub it with saltpetre, and let it lie one night. Then lay on common salt, and cover it with water four days in a small pan. Dry it with a cloth, season it with black pepper, lay it into as small a pan as will hold it, cover it with coarse paste, but put in no liquor, and bake it five hours in a very cool oven. When cold, pick out the strings and fat. Beat the meat very fine, with a quarter of a pound of fine butter just warm, but not oiled, and as much of the gravy as will make it into a paste. Put it into very small pots, and cover them with clarified butter. – Another way. Take beef that has been dressed, either boiled or roasted; beat it in a mortar with some pepper and salt, a few cloves, grated nutmeg, and a little fine butter just warm. This eats as well as the former, but the colour is not so fine. It is however a good way for using the remains of a large joint.

POTTED BIRDS. Having cleaned them nicely, rub every part well with a seasoning of white pepper and salt, mace and allspice in fine powder. Put them in a pan, lay on some butter, cover it with a paste of coarse flour, and a paper tied closely over. When baked and grown cold, cut them into pieces proper for helping, pack them close into a large potting-pan, and leave as little space as possible to receive the butter. Cover them with butter, and one third less will be wanted than when the birds are done whole.

POTTED CHEESE. Cut and pound four ounces of Cheshire cheese, one ounce and a half of fine butter, a tea-spoonful of white powdered sugar, a little bit of mace, and a glass of white wine. Press it down in a deep pot.

POTTED DAMSONS. Weigh the damsons, and wipe them dry one by one, allowing one pound of fine sugar to three pounds of fruit. Spread a little of the sugar at the bottom of the jar, then a layer of fruit, and so on till the jar is full. Then add three or four spoonfuls of water, tie it down close, and put it several times into a cool oven.

POTTED DRIPPING. Boil six pounds of good beef dripping in soft water, strain it into a pan, and let it stand to cool. Take off the hard fat, scrape off the gravy, and repeat it several times. When the fat is cold and hard, put it into a saucepan with six bay leaves, six cloves, half a pound of salt, and a quarter of a pound of whole pepper. Let the fat be entirely melted; and when it has cooled a little, strain it through a sieve into the pot, and tie it down. Turn the pot upside down, that no rats or mice may get at it, and it will keep a long time, and make good puff paste, or crust for puddings.

POTTED HARE. An old hare will do well for this purpose, likewise for soup and pie. After seasoning it, bake it with butter. When cold, take the meat from the bones, and beat it in a mortar. If not high enough, add salt, mace, pepper, and a piece of fresh butter melted in a spoonful or two of gravy that came from the hare. When well mixed, put it into small pots, and cover it with butter. The legs and back should be baked at the bottom of the jar, to keep them moist, and the bones be put over them.

POTTED HERRINGS. Scale, clean, and season them well. Bake them in a pan with spice, bay leaves, and some butter. When cold, lay them in a potting pot, and cover them over with butter. They are very fine for a supper dish.

POTTED LOBSTERS. Half boil them, pick out the meat, cut it into small pieces, season with mace, white pepper, nutmeg, and salt. Press it close into a pot, and cover it with butter; bake it half an hour, and then put in the spawn. When cold take out the lobster, and put it into pots with a little of the butter. Beat the rest of the butter in a mortar, with some of the spawn, mix the coloured butter with as much as will be sufficient to cover the pots, and strain it. Cayenne may be added, if approved. – Another way. Take out the meat as whole as possible, split the tail, and remove the gut; and if the inside be not watery, it may be added. Season with mace, nutmeg, white pepper, salt, and a clove or two, in the finest powder. Lay a little fine butter at the bottom of the pan, and the lobster smooth over it, with bay leaves between; cover it with butter, and bake it gently. When done, pour the whole on the bottom of a sieve; and with a fork lay the pieces into potting pots, some of each sort, with the seasoning about it. When cold, pour clarified butter over, but not hot. It will be good the next day; but if highly seasoned, and well covered with butter, it will keep some time. Potted lobster may be used cold, or as a fricassee, with a cream sauce. It then looks very nicely, and eats well, especially if there is spawn. Mackarel, herrings, and trout, are good potted in the same way.

POTTED MACKEREL. Clean, season, and bake them in a pan with spice, bay leaves, and some butter. When cold, lay them in a pot for potting, and cover them over with butter.

POTTED MOOR GAME. Pick, singe, and wash the birds nicely. Dry and season them pretty high, inside and out, with pepper, mace, nutmeg, allspice, and salt. Pack them in as small a pot as will hold them, cover them with butter, and bake in a very slow oven. When cold, take off the butter, dry them from the gravy, and put one bird into each pot, which should just fit. Add as much more butter as will cover them, but take care that it be not oiled. The best way to melt it is, by warming it in a bason placed in a bowl of hot water.

POTTED PARTRIDGE. Clean them nicely, and season with mace, allspice, white pepper, and salt, all in fine powder. Rub every part well, then lay the breast downwards in a pan, and pack the birds as close as possible. Put a good deal of butter on them, cover the pan with a paste of coarse flour and a paper over, tie it close and bake it. When cold, put the birds into pots, and cover them with butter. The butter that has covered potted things will serve for basting, or for paste for meat pies.

POTTED PIGEONS. Let them be quite fresh, clean them carefully, and season them with salt and pepper. Lay them close in a small deep pan; for the smaller the surface, and the closer they are packed, the less butter will be wanted. Cover them with butter, then with very thick paper tied down, and bake them. When cold, put them dry into pots that will hold two or three in each, and pour butter over them, using that which was baked in part. If they are to be kept, the butter should be laid pretty thick over them. If pigeons were boned, and then put in an oval form into the pot, they would lie closer, and require less butter. They may be stuffed with a fine forcemeat made with veal, bacon, and the other ingredients, and then they will eat very fine. If a high flavour is preferred, add mace, allspice, and a little cayenne, before baking.

POTTED RABBITS. Cut up two or three young but full-grown rabbits, and take off the leg bones at the thigh. Pack them as closely as possible in a small pan, after seasoning them with pepper, salt, mace, allspice, and cayenne, all in very fine powder. Make the top as smooth as possible. Keep out the heads and the carcase bones, but take off the meat about the neck. Put in a good deal of butter, and bake the whole gently. Keep it two days in the pan, then shift it into small pots, with some additional butter. When a rabbit is to be blanched, set it on the fire with a small quantity of cold water, and let it boil. It is then to be taken out immediately, and put into cold water for a few minutes.

POTTED SALMON. Scale and wipe a large piece of salmon, but do not wash it. Salt it, and let it lie till the salt is melted and drained from it; then season it with pounded mace, cloves, and whole pepper. Lay in a few bay leaves, put it close into a pan, cover it over with butter, and bake it. When well done, drain it from the gravy, put it into pots to keep, and when cold cover it with clarified butter. Any kind of firm fish may be potted in the same manner.

POTTED SHRIMPS. When boiled, take them out of the skins, and season them with salt, white pepper, and a very little mace and cloves. Press them into a pot, set it in the oven ten minutes, and when cold lay on butter.

POTTED TROUT. Scale and draw out the entrails of the fish without opening the belly, give them a wash, and let them drain from the water. Season the fish well with salt, pepper, cloves, mace, and ginger. Lay them into a broad pan in two layers, cover them with butter, and then with paper. Lay some sticks across the pan to keep the paper up. Bake them moderately, then take them out and drain them. Put them into pots in two layers, and fill up the pots with clarified butter, as cool as it can be to run properly. Any other fish may be potted in the same way.

POTTED VEAL. Cold fillet makes the finest potted veal, or it may be done as follows. Season a large slice of the fillet before it is dressed, with some mace, peppercorns, and two or three cloves. Lay it close into a potting pan that will but just hold it, fill the pan up with water, and bake it three hours. Then pound it in a mortar, and flavour it with salt. In pounding, put to it a little of the baked gravy, if the meat is to be eaten soon; otherwise only a little butter just melted. When done, cover it over with butter. To pot veal or chicken with ham, pound some cold veal or the white of a chicken, seasoned as above, and place layers of it with layers of ham pounded, or rather shred. Press down each, and cover the whole with clarified butter.

POTTED VENISON. If the venison be stale, rub it with vinegar, dry it with a cloth, and rub it well with red wine. Season it with pepper, salt, and mace, and put it into a jar. Pour over it half a pint of red wine, lay in a pound of butter, and bake it tender. When it is done, clean it from the bones and skin, and beat it in a marble mortar with the fat and gravy. Press it hard into the pots, and pour clarified butter over it.

POULTICES. Common poultice is best made of white bread, put into boiling water till it is of a proper thickness. Then let it boil, and add a bit of lard, or a little sweet oil. Water answers the purpose better than milk, as the poultice thus made will retain the moisture longer. – A poultice to ripen tumours or swellings, should consist of two ounces of white lily roots, half a pound of figs, and two ounces of meal or bean flour. These are to be boiled in water till it comes to a proper consistence; the poultice is then spread on a thick cloth, applied warm, and shifted as often as it grows dry. – Carrot poultice is made of clean grated carrots mixed with water, so as to form a soft pulp. This is an excellent poultice to ease pain arising from a sore; it not only cleanses it, but takes off the offensive smell which generally attends such complaints. It also affords great relief in cancers, and should be changed twice a day.

POULTRY. Previously to their being dressed, every description of game and poultry requires to be carefully picked, and neatly trussed; every plug should be removed, and the hair nicely singed with white paper. In drawing poultry, care must be taken not to break the gall bag, for no washing will take off the bitter where it has touched. In dressing wild fowl, a brisk clear fire must be kept up, that they may be done of a fine yellow brown, but so as to leave the gravy in: the fine flavour is lost if done too much. Tame fowls require more roasting, and are longer in heating through than others. All sorts should be continually basted, that they may be served up with a froth, and appear of a fine colour. A large fowl will take three quarters of an hour, a middling one half an hour, and a small one, or a chicken, twenty minutes. The fire must be very quick and clear, before any fowls are put down. A capon will take from half an hour to thirty-five minutes, a goose an hour, wild ducks a quarter of an hour, pheasants twenty minutes, a small stuffed turkey an hour and a quarter, turkey poults twenty minutes, grouse a quarter of an hour, quails ten minutes, and partridges about twenty-five minutes. A hare will take nearly an hour, and the hind part requires most heat. Pigs and geese require a brisk fire, and quick turning. Hares and rabbits must be well attended to, and the extremities brought to the quick part of the fire, to be done equally with the backs.

POULTRY YARD. In the rearing of poultry, care should be taken to choose a fine large breed, or the ends of good management may be defeated. The Dartford sort is generally approved, but it is difficult to say which is to be preferred, if they be but healthy and vigorous. The black sort are very juicy, but as their legs are so much discoloured, they are not well adapted for boiling. Those hens are usually preferred for setting, which have tufts of feathers on their head; those that crow are not considered so profitable. Some fine young fowls should be reared every year, to keep up a stock of good breeders, and bad layers and careless nurses should be excluded. The best age for a setting hen is from two to five years, and it is necessary to remark which among them are the best breeders. Hens set twenty days, and convenient places should be provided for their laying, which will also serve for setting and hatching. A hen house should be large and high, should be frequently cleaned out, and well secured from the approach of vermin, or the eggs will be sucked, and the fowls destroyed. Hens must not be disturbed while sitting, for if frightened, they are apt to forsake their nests. Wormwood and rue should be planted about their houses; some of the former should occasionally be boiled, and sprinkled about the floor, which should not be paved, but formed of smooth earth. The windows of the house should be open to the rising sun, and a hole left at the door to let in the smaller fowls; the larger may be let in and out by opening the door. There should be a small sliding board to shut down when the fowls are gone to roost, to prevent the ravages of vermin, and a strong door and lock should be added, to secure the poultry from thieves and robbers. Let the hens lay some time before they are allowed to set, the proper time for which will be from the end of February to the beginning of May. Broods of chickens are hatched all through the summer, but those that come out very late require care till they have gained sufficient strength. Feed the hens well during the time of laying, and give them oats occasionally. If the eggs of any other sort are put under a hen with some of her own, observe to add her own as many days after the others as there is a difference in the length of their setting. A turkey and duck set thirty days, the hen only twenty. Choose large clear eggs to put her upon, and such a number as she can properly cover; about ten or twelve are quite sufficient. If the eggs be very large, they sometimes contain a double yolk, and in that case neither will be productive. When some of the chickens are hatched, long before the others, it may be necessary to keep them in a basket of wool till the others come forth. The day after they are hatched, give them some crumbs of white bread or grots soaked in milk, which are very nourishing. As soon as they have gained a little strength, feed them with curd, cheese parings cut small, or any soft food, but nothing that is sour, and provide them with clean water twice a day. Keep the hen under a pen till the young have strength to follow her about, which will be in two or three weeks; and be sure to feed the hen well. Poultry in general should be fed as nearly as possible at the same hour of the day, and in the same place, as this will be the surest way of collecting them together. Potatoes boiled in a little water, so as to be dry and mealy, and then cut, and wetted with skim milk that is not sour, will form an agreeable food for poultry, and young turkies will thrive much on it. Grain should however be given occasionally, or the constant use of potatoe food will make their flesh soft and insipid. The food of fowls goes first into the crop, which softens it; it then passes into the gizzard, which by constant friction macerates it; this is facilitated by small stones which are generally found there, and which help to digest the food. If a setting hen be troubled with vermin, let her be well washed with a decoction of white lupins. The pip in fowls is occasioned by drinking dirty water, or taking filthy food. The general symptom is a white thin scale on the tongue, which should be pulled off with the finger; afterwards rub the tongue with a little salt, and the disorder will be removed. – Geese require a somewhat different management. They generally breed once in a year; but if well kept, they will frequently hatch twice within that period. Three of these birds are usually allotted to a gander; if there were more, the eggs would be rendered abortive. The quantity of eggs to be placed under each goose while setting, is about a dozen or thirteen. While brooding, they should be well fed with corn and water, which must be placed near them, so that they may eat at pleasure. The ganders should never be excluded from their company, because they are then instinctively anxious to watch over and guard their own geese. The nests of geese should be made of straw, and so confined that the eggs may not roll out, as the geese turn them every day. When they are nearly hatched, it is proper to break the shell near the back of the young gosling, as well for the purpose of admitting the air, as to enable it to make its escape at the proper time. To fatten young geese, the best way is to coop them up in a dark narrow place, where they are to be fed with ground malt mixed with milk; or if milk be scarce, with barley meal mashed up with water. A less expensive way will be to give them boiled oats, with either duck's meat or boiled carrots; and as they are very fond of variety, these may be given them alternately. They will then become fat in a few weeks, and their flesh will acquire a fine flavour. In order to fatten stubble geese at Michaelmas time, the way is to turn them out on the wheat stubble, or those pastures that grow after wheat has been harvested. They are afterwards to be pent up, and fed with ground malt mixed with water. Boiled oats or wheat may occasionally be substituted. – Ducks are fattened in the same manner, only they must be allowed a large pan of water to dabble in. Those kept for breeders, should have the convenience of a large pond; and such as have their bills a little turned up will generally be found the most prolific. In the spring of the year, an additional number of ducks may be reared by putting the eggs under the care of the hen, who will hatch them as her own brood. – Turkies, early in the spring, will often wander to a distance in order to construct their nest, where the hen deposits from fourteen to seventeen eggs, but seldom produces more than one brood in a season. Great numbers are reared in the northern counties, and driven by hundreds to the London market by means of a shred of scarlet cloth fastened to the end of a pole, which from their antipathy to this colour serves as a whip. Turkies being extremely delicate fowls, are soon injured by the cold: hence it is necessary, soon after they are hatched, to force them to swallow one whole peppercorn each, and then restore them to the parent bird. They are also liable to a peculiar disorder, which often proves fatal in a little time. On inspecting the rump feathers, two or three of their quills will be found to contain blood; but on drawing them out, the chickens soon recover, and afterwards require no other care than common poultry. Young turkies should be fed with crumbs of bread and milk, eggs boiled hard and chopped, or with common dock leaves cut fine, and mixed with fresh butter-milk. They also require to be kept in the sunshine or a warm place, and guarded from the rain, or from running among the nettles. They are very fond of the common garden peppercress, or cut-leaved cress, and should be supplied with as much of it as they will eat, or allowed to pick it off the bed. In Norfolk they are fed with curds and chopped onions, also with buck wheat, and are literally crammed with boluses of barley meal till their crops are full, which perhaps may account for the superior excellence of the turkies in that part of the kingdom.

POUNCE. This article, used in writing, is made of gum sandaric, powdered and sifted very fine; or an equal quantity of rosin, burnt alum, and cuttle fishbone well dried, and mixed together. This last is of a superior quality.

POUND CAKE. Beat a pound of butter to a cream, and mix with it the whites and yolks of eight eggs beaten apart. Have ready warm by the fire, a pound of flour, and the same of sifted sugar. Mix them and a few cloves, a little nutmeg and cinnamon, in fine powder together; then by degrees work the dry ingredients into the butter and eggs. It must be well beaten for a full hour, adding a glass of wine, and some carraway seeds. Butter a pan, and bake it a full hour in a quick oven. The above proportions, leaving out four ounces of the butter, and the same of sugar, make a less luscious cake, but a very pleasant one.

POUNDED CHEESE. Cut a pound of good mellow cheese into thin slices, add to it two or three ounces of fresh butter, rub them well together in a mortar till quite smooth. When cheese is dry, and for those whose digestion is feeble, this is the best way of eating it; and spread on bread, it makes an excellent supper. The flavour of this dish may be encreased by pounding it with curry powder, ground spice, black cayenne, and a little made mustard; or it may be moistened with a glass of sherry. If pressed down hard in a jar, and covered with clarified butter, it will keep for several days in cool weather.

PRAWNS AND SHRIMPS. When fresh they have a sweet flavour, are firm and stiff, and of a bright colour. Shrimps are of the prawn kind, and may be judged by the same rules.

PRAWN SOUP. Boil six whitings and a large eel, in as much water as will cover them, after being well cleaned. Skim them clean, and put in whole pepper, mace, ginger, parsley, or onion, a little thyme, and three cloves, and boil the whole to a mash. Pick fifty crawfish, or a hundred prawns; pound the shells, and a small roll. But first boil them with a little water, vinegar, salt, and herbs. Put this liquor over the shells in a sieve, and then pour the soup, clear from the sediment. Chop a lobster, and add this to it, with a quart of good beef gravy. Add also the tails of the crawfish, or the prawns, with some flour and butter. The seasoning may be heightened, if approved.