The Lady's Own Cookery Book, and New Dinner-Table Directory Part 32

One pound of bay salt, half a pound of saltpetre, two ounces of sal prunella, two pounds of coa.r.s.e sugar; make your brine strong enough with common salt to float an egg. The quant.i.ty of water is seven quarts, boil all together, and sc.u.m 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 coa.r.s.e 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 quant.i.ty 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._

p.r.i.c.k 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 b.u.t.ter, 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 b.u.t.ter: 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 b.u.t.ter, 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 frica.s.see._

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 b.u.t.ter, 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 b.u.t.ter, 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 b.u.t.ter and flour; add to it any tr.i.m.m.i.n.gs 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 b.u.t.ter 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 b.u.t.ter, 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; b.u.t.ter 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, cuc.u.mbers, raw or stewed, French beans, peas, cauliflower, celery, raw or stewed.

_Veal, roasted, ragout of._

Cut slices of veal about the size of two fingers and at least as long as three; beat them with a cleaver till they are no thicker than a crown-piece; put upon every slice some stuffing made with beef-suet, ham, a little thyme, parsley, scallions, and a shalot. When the whole is minced, add the yolks of two eggs, half a table-spoonful of brandy, salt, and pepper; spread it on the veal and roll it. Cover each piece with a thin slice of bacon, and tie it carefully. Then put them on a small delicate spit covered with paper; and, when they are done, take off the paper carefully, grate bread over them, and brown them at a clear fire. Serve them with a gravy sauce.

_Veal, to stew._

Cut the veal into small pieces; season with an onion, some salt and pepper, mace, lemon-peel, and two or three shalots; let them stew in water, with a little b.u.t.ter, or port wine, if you like. When enough done, put in some yolks of eggs beaten, and boil them quick. Dish and serve them up.

_Veal, with Rice, to stew._