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flner color. Pigs and geese should be roasted before a good fire, and turned quick. B(q/'-StcaJ:s—BroiIed.—l’rocure steaks about half an inch thick, from off a rump of beef.
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Have a clear tire, rub your
gridiron Well with beef suet, and when it is hot, lay your steaks on it, and let them broil until they begin to brown— then turn them, and when the other side is equally brown, lay them on a hot dish. with a slice of butter between every steak; sprinkle a little pepper and salt over them. and let
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PASTRY, sc., sc. Obsennh'mu on Plan—Raised pies should have a quick oven. Light paste requires a moderate oven. Tarts that are iced require a slow oVen. Mince I’t'es.—-Procure about five pounds of a piece of beef called the sticking piece—also a beefs tongue, and boil both very tender; have ready five pounds of good snot—five pounds of apples, (pared and corcd,) four pounds of sugar, four pounds of raisins, (stoned,) four pounds of currants, the
them stand two or three minutes: then slice a small onion
rind and juice of a lemon, one ounce of ground cinnamon,
(as thin as possible) into a spoonful of water, lay your steaks on the gridiron again, keep turning them until they are Illmt'lt‘lllly cooked—put them on a dish. pour the water and onion among them, and send them to the table. Bccf-Stcalrs—Fn'ed.—Cnt your steaks as for broiling, put them into a stew pan with a good lInp of butter; set them over a slow tire. and keep turning them till the butter be comes a thick, white grap'y, then pour it into a bowl, and add more butter to the steaks. When almost done enough, pour all the gravy into the bowl, put more butter into your pan, and fry the steaks a light brown over a quick fire. Then take them out of the pan, put them into a hot dish. slice an onion among them—put a small portion of onion into the gravy and pour it hot upon the steaks. Half a pound of butter will be a sufficient quantity for quite a large dish of steaks. 1%Pf—SfcwuI.—Pnt a little water in the pot in which you intend to stew your beef, adding an onion cut fine, plenty of
one ounce of cloves. one ounce of allspice, and six cents worth of mace, (finely powdered in a mortar.) When all the ingredients are chopped very fine, mix them well to gether with a quart of wine, and three half pints of brandy. Keep your mincemeat in a stone pot, Well covered. Make the crust as for other pies. M face-Meat Pica—Boil a tongue two hours, skin it, and chop it as fine as possible; also chop very fine three pounds of fresh beef suet, three pounds of apples. and one pound of of jar raisins; add to these ingredients four pounds of cur rants, (cleaned, washed, and well dried,) one pound of white sugar, half an ounce of mace, and one and a quarter ounco each of nutmeg, cloves, and cinnamon—also three half pints of French brandy. As you make up your pics, add to tho mince-meat citron cut into small pieces. Make a fine pufl‘ paste—cover your pic plates with it, and fill them with the mince-meat, placing a cover of paste over each pie. Apple. Tart—English Ivhshiou.—Scald eight or ten largo apples; when cold, skin them; take the pulp and beat it as fine as you can with a silver spoon; then mix the yolks of six eggs, and the whites of four eggs—beat all together as light as you can make them, adding grated nutmeg and
carrots, turnips, and potatoes cut in slices—pepper and salt;
put the meat in and cover it close. Let it stew gently until it is done enough. then pour on the gravy and let the meat brown. Skim the fat from the gravy, and thicken it Dish the meat and vegetables, and pour the hot gravy over them. Baif-Stcaks.—Fry your steaks in butter till they become of a fine brown color, then add to tin-m halfa pint of water, an onion sliced, a spoonful of walnut catchup, a little caper liquor, some pepper and salt—and cover them close with a dish, and let them stew gently. When sufficiently cooked, thicken the gravy with flour and butter, and serve up the steaks.
sugar to your taste; melt some nice, fresh butter, and beat
it till it is like a fine, thick cream. Then make a puff paste, cover a pie dish with it, and put in the ingredients, but do not cover it with the paste. Bake it a quarter of an hour, and throw some fine sugar over it. Mince-Pic, without Meat—Chop three pounds of suet very tine, and three pounds of apples, (cored and pared,) wash and dry three pounds of currants, stone and chop one pound of jar raisins, beat and sift one pound of loaf sugar, cut twelve ounces of candied orange peel very fine, and six ounces of citron; mix all well together with a quarter of an ounce of nutmeg, half a quarter of an ounce of cinnamon,
HAD! DISHES.
Observations on Made Dishes.—In the brown made dishes take special care no fat is on the top of the gravy, but skim it clean 00'. If you use wine, put it in some time before your dish is ready, to take off the rawness. When you use fried forcemeat balls, put them on a sieve to drain the fat from them, and never let them boil in your sauce—it will give them a greasy look, and soften them; the bet way is to put them in alter your meat is dished up. You may use mushrooms, artichokes, capers, and forcemeat balls in almost every made dish. Becf—Stewed.—Procure a round of beef weighing about six pounds.
six or eight cloves. and half a pint of French brandy; cover
it close, and keep it for use. Lemon Pudding, with Ptult —-—Take one pound of flour— well dried and sifted—and add to it a pound of fine, white sugar, the rind of a lemon—grated, tw'elve eggs—the yolks and whites beat separately; then mix all together, and pour it into a dish, or dishes covered with fine pie paste. Bake it half an hour.
As soon as it comes from market rub it with
PUDDINOS. pepper, salt and some allspice. Have ready the pot in which you intend to stew the beef, and see that it is well heated. Observations on Puddinga—Bread and custard puddings Put in the beef, and brown it, stewing it with two or three rcquire time, and a moderate even, that will raise, and not chopped onions. Boil some carrots separately, and add them burn them; batter and rice puddings a quick oven—and to the beef as soon as they are soft. Put in some skinned always butter the pan or dish before you pour the pudding tomatoes about one hour and a half before dishing the beef. in; when you boil a pudding, take great care that your cloth Pour enough water over the beef to cover it, and dredge it is very clean—dip it in boiling water, and flour it well, and occasionally with a little brown flour. If you prefer to have give your cloth a shake; if you boil it in a pan, butter it, your beef stuffed, it is better to do it the day previous to and boil it in plenty of water, and turn it often; do not cover cooking it, as the seasoning passes more thoroughly through. the pan: when you take it out of the pan, let it stand a few Artificial Turtle Forecmeat.—Take one pound of the fat minutes to cool, then untie the string, wrap the cloth round of a loin of veal, the same quantity of lean, with six boned the pan, lay your ‘dish over it, and turn the pudding out: take the pan and cloth off very carefully, for very often a anchovies; beat them in a mortar, and season with mace, red pepper, salt, a little shred parsley, some juice of lemon, and l light pudding is broken in turning out. three or four spoonfuls of Madeira wine. Mix the whole English Plum I’uddirigr-Ingredieutw—one dozen eggs, well together, and make it into little balls: dust the balls two five cent loav" of stale bread, one pound of met. one with some fine flour, and put them in your dish to stew pound of sugar, two pounds of raisins, one pound of cur about half an hour before you serve it up. rants, half pound of citron, about one uutmeg—grated—one III/III riff/1" ill/If III/I
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