Joe Tilden's Recipes for Epicures Part 5

Lamb with Macaroni

Cover the bottom of a baking pan with slices of bacon. Place on them a breast of young lamb and cover it with slices of bacon and thin slices of a peeled lemon. Season with salt and pepper, add a small onion minced and a cup of stock. Cover and bake slowly for two hours.

Boil half a cup of macaroni in gravy to which a few peeled tomatoes may be added. When tender, place it on a serving dish, lay the lamb on it and pour over all the gravy which may be thickened with a little flour.

Stewed Fresh Tongue

Soak a fresh tongue in cold water for one hour, then boil it three hours and remove the skin. Place the tongue in a stewpan with half a head of celery, one turnip, one carrot and two onions cut in small pieces, one dozen cloves, salt and cayenne. Simmer for one and one-half hours. Take out the tongue and add to the gravy one tablespoonful of made mustard, one of Worcesters.h.i.+re sauce, three tablespoonfuls of mushroom catsup, three picketed gherkins chopped, one gla.s.s of port or red wine, and two ounces of b.u.t.ter, creamed with three ounces of browned flour. Cook until smooth. Return the tongue to the sauce and simmer half an hour.

Pork Pie

Cut into small pieces enough pork to fill a baking dish. Season it with salt, pepper and mace. Use no water. Cover the meat with a thick pastry crust and bake in a slow oven for two hours. Make a gravy of the bones and sc.r.a.ps of the pork, well seasoned, and pour into the pie after it is baked.

To Barbecue a Pig (very old dish)

Dress a pig of ten weeks old as if to roast. Make a stuffing of the liver, two anchovies, and sage leaves all chopped small; bread crumbs, four ounces of b.u.t.ter, salt, cayenne and a half pint of red wine.

Stuff and sew the pig up. Roast at an open fire. Put in the dripping pan three bottles or more of red wine. Baste the pig frequently and when almost done put in the pan close to the fire two loaves of bread.

Stand the pig in the dish for serving and put a lemon in his mouth.

Place one of the loaves of bread on each side; to the gravy in the pan add one anchovy, one-half lemon and a few sweet herbs, all chopped fine. Boil it a few minutes and pour over the pig. Lay slices of lemon and barberries round the dish.

To Boil a Ham

Soak a ham for one hour and clean with a brush. Put it in a kettle with plenty of cold water and after it boils cook seven hours, skim well and always replenish with boiling water. After it has boiled three hours add half a handful of whole cloves and at the end of five hours add one and a half pints of vinegar. After boiling, skin the ham, sprinkle it with crumbs, stick with cloves and roast in a moderate oven, thirty minutes, basting with a liquor of half vinegar and half water.

Mexican Tripe

Dip a thick honey comb piece of tripe in b.u.t.ter, then in crumbs, and broil over a clear fire until well done, sprinkling over it whilst cooking three or four finely chopped green Chilis. Melt in a hot soup plate one ounce of b.u.t.ter, adding salt, pepper and cayenne, and one teaspoonful of made mustard, rub smooth and add one-half teaspoonful of vinegar, one tablespoonful of Worcesters.h.i.+re sauce and the juice of one small lime. Lay the tripe in this sauce as soon as it is removed from the fire. Serve with b.u.t.tered toast. An excellent prelude to this dish is a plate of onion soup.

Spanish Bacon on Toast

Fry a crisp brown, twelve slices of bacon. Remove the bacon from the frying pan, leaving some of the fat. Into this stir two tablespoonfuls of flour and a cup of milk; a small onion minced and a dash of pepper.

Cook until it is smooth. Have six slices of toast ready. On each, place two slices of the fried bacon and on each a slice of raw tomato.

Pour the sauce over the toast and bacon and tomato, and serve very hot.

SAUCES

[Ill.u.s.tration]

Sauce for Canvas-back Duck

Melt together in a hot soup plate one ounce of b.u.t.ter, and an equal amount of currant jelly. Add the juice of a lime, a gla.s.s of sherry and a small cupful of finely chopped celery. Season with salt, pepper and cayenne.

Sauce for Wild Fowl

Take one shallot chopped, salt, cayenne, mace, a gla.s.s of port or claret, one tablespoonful of Worcesters.h.i.+re sauce, one tablespoonful of mushroom catsup, the rind of one-half lime and one tablespoonful of lime juice. Boil these ingredients for five minutes. Strain the liquor and add to any gravy.

Hollandaise Sauce

Heat a bowl with boiling water, and wipe dry. In it beat quarter of a cup of b.u.t.ter to a cream. Add the yolks of two raw eggs, one at a time, beating until smooth. Then add a tablespoonful of lemon juice, salt and cayenne, and beat the mixture with a fork or an egg beater, for five minutes. Place the bowl in boiling water. Stir into the sauce two tablespoonfuls of boiling water, and beat until the sauce is smooth and thick as mayonnaise.

Parsley b.u.t.ter

Beat three tablespoonfuls of b.u.t.ter to a cream. Add half a tablespoonful of lemon juice and one of chopped parsley, half a teaspoonful of salt. Beat all together several minutes, when it is ready for use. An excellent dressing for fried or broiled fish.

Green Sauce

Mix in a bowl a tablespoonful each of finely chopped parsley and onion, with one tablespoonful of Tarragon vinegar and one of cider vinegar. Season with salt, pepper and cayenne.

Egg Sauce

Beat two ounces of b.u.t.ter to a froth. Mix into it one tablespoonful of flour and the yolk of one egg. Pour a cup of hot water of this batter, stirring constantly. Heat over the fire until it is thick and smooth, but be careful not to boil. Just before serving stir in two hard boiled eggs finely chopped.

Celery Sauce

Put in a stewpan with salt, cayenne and a blade of mace, three grated heads of celery. Cover with boiling water. Boil ten minutes and drain.

Return to the fire with enough veal stock to cover the celery and stew half an hour. Then add two ounces of b.u.t.ter rolled in flour, and half a cup of cream. Shake over the fire a minute or two and serve at once.

Devil for Boiled Ham or Fowl