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OTHER MEATS
| 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 liquid, and the skin should not be removed
until the meat is entirely cold, taking care not to break or tear the fat.
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. |
| 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 teaspoonful 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 liquid makes excellent
soup. |
| COLD
MEAT TURNOVERS |
| Roll out dough very thin; put in it, like a
turnover, cold meat, chopped fine, and seasoned with pepper, salt, catsup,
and sweet herbs. Make into small turnovers, and fry in lard until the
dough is well cooked. |
| FRIED
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 |
| 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. |
| POTATO
AND MEAT PIE |
| Take mashed potatoes, seasoned with salt,
pepper, and butter; line a baking dish with it; lay upon this slices of
cold meat (any kind), with a little pepper, salt, catsup, and gravy; then
another layer of potatoes, another of meat, and so forth till pan is
filled, having the last a cover of potatoes. Bake until thoroughly warmed.
Serve in the dish in which it is cooked. |
| ROAST
PORK |
| Take a leg of pork, and wash clean; cut the
skin in squares. Make a dressing of bread crumbs, sage, onions, pepper and
salt; moisten it with the yolk of an egg. Put this under the skin of the
knuckle, and sprinkle a little powdered sage into the rind where it is
cut. Eight pounds will require about three hours to roast. Shoulder, loin,
or spare ribs may be roasted in the same manner. |
| SCRAPPLE |
| Two pounds pork, two pounds liver, two
pounds beef, a small heart; boil all until thoroughly cooked; take up and
chop while warm; put back into broth (altogether you will have two and
one-half or three gallons); then make quite thick with corn meal. Cook
one-half hour. Put in pans to mold. Season meat while cooking with salt,
pepper, and sage. |
| 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 |
| 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. |
| 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 cook about four hours.
When it has cooled in the liquid 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. |
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