Chapter I: Part 1

Transcriber's Note

Obvious typographical errors have been corrected. A list of corrections is found at the end of the text. Inconsistencies in spelling and hyphenation have been maintained. A list of inconsistently spelled and hyphenated words is found at the end of the text.

BEEF.

_Hind Quarter._

1. Sirloin.
2. Rump.
3. Edgebone.
4. Buttock.
5. Mouse Buttock.
6. Veiny Piece.
7. Thick Flank.
8. Thin Flank.
9. Leg.
10. Fore Rib; Five Ribs.

_Fore Quarter._

11. Middle Rib; Four Ribs.
12. Chuck; Three Ribs.
13. Shoulder or Leg of Mutton Piece.
14. Brisket.
15. Clod.
16. Neck or Sticking Piece.
17. Shin.
18. Cheek.

VENISON.

1. Haunch.
2. Neck.
3. Shoulder.
4. Breast.]

THE
AMERICAN HOUSEWIFE:

CONTAINING THE MOST
VALUABLE AND ORIGINAL RECEIPTS
IN ALL THE VARIOUS BRANCHES
OF

COOKERY;

AND
WRITTEN IN A MINUTE AND METHODICAL MANNER.

TOGETHER WITH
A COLLECTION OF MISCELLANEOUS RECEIPTS,
AND DIRECTIONS RELATIVE TO HOUSEWIFERY.

BY AN EXPERIENCED LADY.

ALSO THE
WHOLE ART OF CARVING,

ILLUSTRATED BY
SIXTEEN ENGRAVINGS.

THIRD EDITION.

NEW YORK:
PUBLISHED BY DAYTON, AND SAXTON
(SUCCESSORS TO GOULD, NEWMAN, AND SAXTON,)
CORNER OF FULTON AND NASSAU STS.
1841.

Entered according to Act of Congress, in the year 1841, by

DAYTON & SAXTON,

in the Clerk's Office of the District Court of the United States for
the Southern District of New-York.

MUTTON.

1. Leg.
2. Loin, Best End.
3. Loin, Chump End.
4. Neck, Best End.
5. Neck, Scrag End.
6. Shoulder.
7. Breast.
A Chime is two Loins.
A Saddle is two Necks.

VEAL.

1. Loin, Best End.
2. Loin, Chump End.
3. Fillet.
4. Hind Knuckle.
5. Fore Knuckle.
6. Neck, Best End.
7. Neck, Scrag End.
8. Blade Bone.
9. Breast, Best End.
10. Breast, Brisket End.

PORK.

1. The Spare Rib.
2. Hand.
3. Spring.
4. Fore Loin.
5. Hind Loin.
6. Leg.]

PREFACE.

The writer does not deem any apology necessary for adding another to the long list of gastronomic works, provided she has accomplished the desirable object of producing a Cook Book which shall commend itself to all persons of true taste--that is to say, those whose taste has not been vitiated by a mode of cooking contrary to her own. Although not a Ude or a Kitchener, she does profess to have sufficient knowledge of the culinary art, as practised by _good American cooks_, to instruct those not versed in this truly interesting science.

The inefficiency of most works of this kind are well known to all experienced housekeepers, they being generally a mere compilation of receipts, by those who _have no practical knowledge_ of the subject, and are consequently unable to judge of their correctness, or to give the necessary directions for _putting_ the ingredients together in the right manner. A conviction that a _good practical Cook Book_ was much needed, induced the writer to exert herself to supply the deficiency. She does not pretend to infallibility, but having taken a great deal of pains to have each receipt as correct and nice as possible, she trusts that they will generally give satisfaction.

The mode of cooking is such as is generally practised by good American housekeepers, and the receipts embrace all the various branches of the culinary science, from preparing the most simple vegetables or broths, to making the most delicate cake, creams, sweetmeats, &c. The writer has endeavored to combine both economy and that which will be agreeable to the palate, but she has never suffered the former to supersede the latter. This book is intended for all classes of society, embracing receipts both for rich and plain cooking, and written in such a plain manner, that the most unskilled need not err. Placed in the hands of any servant of common capacity, who can read, it will set aside the necessity of those frequent applications for directions, with which the patience of housekeepers is often tried. The experienced cook may smile at the minuteness of the directions; but, if she has witnessed as much good food spoiled by improper cooking as the writer of these receipts, she will not think she has been too explicit.

In regard to the seasoning of food, it has been found impossible to give any exact rules, as so much depends upon the quality of the seasoning and food. The cook should be careful not to have the natural flavor of the food overpowered by the seasoning; and where a variety of spices are used, no one of them should predominate.

Independent of the receipts for cookery, we have annexed a collection of miscellaneous receipts relative to housekeeping, which, together with the copious illustrations and directions for carving, we trust will render it of superior usefulness.

In conclusion, the writer would give her sincere thanks to those of her friends who have kindly furnished her with their choice and valuable receipts: and to those into whose hands the book may fall she would ask a fair trial of them before passing judgment.

CONTENTS.

NO. PAGE

MEAT.

1 Observations respecting Meat, 9
2 Roast Beef, 10
3 Beefsteak, 10
4 Alamode Beef, 11
5 Beef Liver, 11
6 To Corn Beef, 11
7 Mutton, 12
8 Veal, 13
9 Veal Cutlets, 13
10 Calf's Head, 14
11 Force Meat Balls, 14
12 Calf's Feet, 14
13 Calf's Liver and Heart, 15
14 Collops, 15
15 Plaw, 15
16 Fillet of Veal, 15
17 Lamb, 16
18 Shoulder of Lamb, Grilled, 16
19 Lamb's Fry, 17
20 Turkey, 17
21 Goose, 18
22 Chickens, 18
23 Fricassee, 18
24 Pigeons, 19
25 Ducks, 19
26 Baked or Roast Pig, 19
27 Sweet Bread, Liver, and Heart, 20
28 Pressed Head, 20
29 Souse, 20
30 Tripe, 21
31 Sausages, 21
32 To Cure and Cook Hams, 21
33 To Salt and Smoke Tongues, 22
34 Curries, 22

MEAT PIES.

35 Chicken Pie, 22
36 Beef and Mutton Pie, 23
37 Chicken and Veal Pot Pie, 23
38 To Frizzle Beef, 24
39 Warmed-over Meats, 24
40 A Ragout of Cold Veal, 25

GRAVIES AND SAUCES.

41 Drawn Butter, 25
42 Burnt Butter, 25
43 Roast Meat Gravy, 25
44 Sauce for Fish, Salad, and Cold Meat, 26
45 Wine Sauce for Mutton and Venison, 26
46 Rice Sauce, 26
47 Oyster Sauce, 26
48 Celery Sauce, 27
49 Brown Sauce for Poultry, 27
50 Savory Jelly Sauce for Cold Meat, 27
51 Liver Sauce for Fish, 27
52 Lobster Sauce, 27
53 Chicken Salad, 28
54 Turtle, or Calf's Head Sauce, 28
55 Apple and Cranberry Sauce, 28
56 Pudding Sauce, 28
57 Tomato Soy, 29
58 Tomato Catsup, 29
59 Mushroom Catsup, 29
60 Walnut Catsup, 30
61 Curry Powder, 30
62 Essence of Celery, 30

SOUPS.

63 Soup Herb Spirit, 30
64 Plain Veal Soup, 30
65 Mock Turtle, or Calf's Head Soup, 31
66 Beef and Black Soup, 31
67 Chicken and Turkey Soup, 31
68 Oyster Soup, 32
69 Pea Soup, 32
70 Portable Soup, 32

VARIOUS METHODS OF COOKING EGGS.

71 To Boil Eggs, 33
72 Omelet, 33
73 Poached Eggs, 33

FISH.

74 Directions for Broiling, Boiling, and Frying Fish, 34
75 Chowders, 35
76 Baked Fish, 35
77 Codfish, 35
78 Cod Sounds and Tongues, 36
79 Halibut, 36
80 Bass, 36
81 Black Fish, 36
82 To Cook Shad, or Salt them for winter use, 36
83 Sturgeons, 37
84 Fish Cakes, 37
85 Fish Balls, 37
86 Lobsters and Crabs, 37
87 Scollops, 38
88 Eels, 38
89 Trout, 38
90 Clams, 38
91 To Stew Oysters, 39
92 To Fry Oysters, 39
93 Oyster Pancakes, 39
94 Oyster Pies, 39
95 Scolloped Oysters, 40

VEGETABLES.

96 Potatoes, 40
97 Potato Snow Balls, 40
98 Turnips, 41
99 Beets, 41
100 Parsnips and Carrots, 41
101 Onions, 41
102 Artichokes, 41
103 Squashes, 42
104 Cabbage and Cauliflowers, 42
105 Asparagus, 42
106 Peas, 43
107 Sweet Corn, 43
108 To Bake and Boil Beans, 43
109 Greens, 44
110 Salads, 44
111 To Prepare Cucumbers for Eating, 44
112 To Stew Mushrooms, 44
113 To Cook Egg Plant, 45
114 Celeriac, 45
115 Salsify, or Vegetable Oyster, 45
116 Tomatoes, 45
117 Gumbo, 46
118 Southern Method of Boiling Rice, 46

PICKLES.

119 General Directions for Pickling, 46
120 Peppers, 47
121 Mangoes, 47
122 Butternuts, 48
123 Peaches and Apricots, 48
124 Cabbage and Cauliflowers, 48
125 East India Pickle, 49
126 French Beans and Radish Pods, 49
127 Nasturtions, 49
128 Samphire, 49
129 Onions, 50
130 Artichokes, 50
131 Cucumbers, 50
132 Gherkins, 51
133 To Pickle Oysters, 51
134 Mushrooms, 51

BREAD.

135 Wheat Bread, 51
136 Sponge Bread, 52
137 Rye Bread, 53
138 Brown Bread, 53
139 Indian Bread, 53
140 Potato Bread, 53
141 Rice Bread, 53
142 French Rolls, 54
143 Yeast, 54
144 Yeast Cakes, 55

BISCUIT.

145 Butter Biscuit, 55
146 Buttermilk Biscuit, 56
147 Hard Biscuit, 56
148 Saleratus Biscuit, or Short Cakes, 56
149 Potato Biscuit, 56
150 Sponge Biscuit, 57
151 Crackers, 57

HOT CAKES.

152 Cream Cakes, 57
153 Crumpets, 57
154 Rice Cakes, 57
155 Rice Ruffs, 58
156 Buckwheat Cakes, 58
157 Economy Cakes, 58
158 Green Corn Cake, 59
159 Ground Corn Cake, 59
160 Indian Slap Jacks, 59
161 Journey Cakes, 59
162 Hoe Cake, 60
163 Muffins, 60
164 Raised Flour Waffles, 60
165 Quick Waffles, 60
166 Rice Waffles, 61
167 Rice Wafers, 61

SWEET CAKES.

168 Directions for making Cake nice, 61
169 Frosting for Cake, 62
170 Sponge Gingerbread, 62
171 Hard Gingerbread, 63
172 Soft Gingerbread, 63
173 Sugar Gingerbread, 63
174 Ginger Snaps, 63
175 Spice Cakes, 64
176 Cider Cake, 64
177 Bannoch, or Sweet Meal Cakes, 64
178 Rich Cookies, 64
179 Tea Cakes, or Plain Cookies, 64
180 New Year's Cookies, 65
181 Shrewsbury Cake, 65
182 Tunbridge Cake, 65
183 Jumbles, 65
184 Composition Cake, 65
185 Rusk, 66
186 Whigs, 66
187 Nut Cakes, 66
188 Crollers, 67
189 Molasses Dough Cake, 67
190 Sugar Dough Cake, 67
191 Measure Cake, 68
192 French Cake, 68
193 Washington Cake, 68
194 Cup Cake, 68
195 Plain Cream Cake, 69
196 Rich Cream Cake, 69
197 Cymbals, 69
198 Rich Loaf Cake, 69
199 Plain Loaf Cake, 70
200 Shelah, or Quick Loaf Cake, 70
201 Rice Cake, 70
202 Diet Cake, 71
203 Lemon Cake, 71
204 Scotch Cake, 71
205 Pound Cake, 71
206 Confectioner's Pound Cake, 71
207 Queen's Cake, 72
208 Delicate Cake, 72
209 Jelly Cake, 72
210 Strawberry Cake, 73
211 Superior Sponge Cake, 73
212 Good Sponge Cake, 73
213 Almond Cake, 73
214 Fruit Cake, 74
215 Black Cake, 74
216 Maccaroons, 75
217 Cocoanut Cakes, 75
218 Tory Wafers, 75
219 Sugar Drops, 75
220 Savoy Cakes, 76
221 Almond Cheese Cakes, 76

TRIFLES.

222 Flummery, 76
223 Floating Island, 76
224 Whip Syllabub, 77
225 Ornamental Froth, for Blanc Mange or Creams, 77
226 Ice Currants, 77
227 Apple Snow, 77
228 Comfits, 77

BLANC MANGES.

229 Isinglass Blanc Mange, 78
230 Calf's Feet Blanc Mange, 78
231 Rice Flour Blanc Mange, 78
232 Unground Rice Blanc Mange, 78

CREAMS.

233 Snow Cream, 79
234 Orange Cream, 79
235 Lemon Cream, 79
236 Iced Creams, 79

PASTRY AND PIES.

237 Pastry, 80
238 Puff Paste, or Confectioner's Pastry, 81
239 Apple Pies, 81
240 Mince Pie, 82
241 Rice Pie, 83
242 Peach Pie, 83
243 Tart Pies, 83
244 Rhubarb Pies, 84
245 Tomato Pie, 84
246 Lemon Pie, 84
247 Cherry and Blackberry Pies, 84
248 Grape Pies, 85
249 Currant and Gooseberry Pies, 85
250 Prune Pie, 85
251 Pumpkin Pie, 85
252 Carrot Pie, 86
253 Potato Pie, 86
254 Sweet Marlborough Pie, 87
255 Marlborough Tarts, 87
256 Cocoanut Pie, 87
257 Small Puffs, 88

CUSTARDS.

258 Plain Custard Pie, 88
259 Rich Baked Custards, 88
260 Boiled Custards, 88
261 Mottled Custard, 89
262 Cream Custard, 89
263 Almond Custard, 89
264 Apple Custard, 90

PUDDINGS.

265 Directions for making Puddings, 90
266 Hasty Pudding, 90
267 Corn Pudding, 91
268 Cracker Pudding, 91
269 Boiled Indian Pudding, 91
270 Baked Indian Pudding, 91
271 Minute Pudding, 92
272 Boiled Bread Pudding, 92
273 A Plain Baked Bread Pudding, 92
274 Rich Bread Pudding, 93
275 Flour Pudding, 93
276 Boiled Rice Pudding, 93
277 Baked Rice Pudding, without Eggs, 94
278 Baked Rice Pudding, with Eggs, 94
279 Ground Rice Pudding, 94
280 Rice Snow Balls, 94
281 Cream Pudding, 95
282 Custard Pudding, 95
283 Rennet Pudding, 95
284 Fruit Pudding, 95
285 Quaking Pudding, 96
286 Lemon Pudding, 96
287 Almond Pudding, 96
288 Tapioca Pudding, 97
289 Sago Pudding, 97
290 Orange Pudding, 97
291 Bird's Nest, or Transparent Pudding, 98
292 English Plum Pudding, 98

FRITTERS AND DUMPLINGS.

293 Plain Fritters, 98
294 Apple Fritters, 98
295 Cream Fritters, 99
296 Oxford Dumplings, 99
297 Apple Dumplings, 99

SYRUPS.

298 Lemon Syrup, 99
299 Orange Syrup, 100
300 Blackberry Syrup, 100
301 Elderberry Syrup, 100
302 Molasses Syrup, for Sweetmeats, 100
303 To Clarify Syrup for Sweetmeats, 101

SWEETMEATS.

304 Directions for Preserving, 101
305 To preserve Quinces, 102
306 Quince Marmalade, 103
307 To preserve Pears, 103
308 Pear Marmalade, 103
309 To preserve Peaches, 103
310 Peach Jam, 104
311 To preserve Peaches in Brandy, 104
312 Raspberries, 104
313 Cherries, 105
314 Currants, 105
315 Prunes, 105
316 Cranberries, 106
317 To preserve Crab or Siberian Apples, 106
318 Barberries, 106
319 Tomatoes, 107
320 To preserve Common Apples, 107
321 Cymbelines, or Mock Citron, 107
322 Watermelon Rinds, 108
323 Muskmelons, 108
324 Pine Apples, 109
325 Pumpkins, 109
326 Gages, 110
327 To preserve Strawberries, 110
328 Blackberry and Raspberry Jam, 110

JELLIES.

329 Strawberry, Raspberry, and Blackberry Jellies, 110
330 Cranberry, Grape, and Currant Jellies, 111
331 Quince Jelly, 111
332 Apple Jelly, 111
333 Lemon Jelly, 112
334 Calf's Feet Jelly, 112
335 Hartshorn Jelly, 113

COMMON DRINKS.

336 Coffee, 113
337 Tea, 114
338 Chocolate, 114
339 Hop Beer, 114
340 Beer of Essential Oils, 115
341 Spring Beer, 115
342 Ginger Beer, 116
343 Instantaneous Beer, 116
344 Mixed Wine, 116
345 Currant Wine, 116
346 Grape Wine, 117
347 To mull Wine, 117
348 Quince Cordial, 117
349 Peach Cordial, 117
350 Smallage Cordial, 118
351 Currant Shrub, 118
352 Raspberry Shrub, 118
353 Lemon Shrub, 118
354 Sherbet, 119
355 Noyeau, 119
356 Mead, 119

ESSENCES.

357 Essence of Lemon, 119
358 Essence of Ginger, 120
359 Spice Brandy, 120
360 Rosewater, 120

PERFUMERY.

361 To extract the Essential Oil of Flowers, 121
362 Perfumery Bags, 121
363 Cologne Water, 121
364 Lavender Water, 121
365 Aromatic Vinegar, 121

COOKERY FOR THE SICK.

366 Barley Water, 122
367 Rice Gruel, 122
368 Water Gruel, 122
369 Caudle, 122
370 Arrow Root Custards, 123
371 Wine Whey, 123
372 Stomachic Tincture, 123
373 Thoroughwort Bitters, 123
374 Cough Tea, 124
375 Beef Tea, 124
376 Moss Jelly, 124
377 Sago Jelly, 124
378 Tapioca Jelly, 125

MISCELLANEOUS RECEIPTS RELATIVE TO HOUSEWIFERY.

379 To renew Old Bread and Cake, 125
380 To keep Insects from Cheese, 125
381 To pot Cheese, 125
382 To pot Butter for winter, 125
383 To extract Salt from Butter, 126
384 To extract Rancidity from Butter, 126
385 To preserve Cream for a long time, 126
386 Substitute for Cream, 126
387 To keep Eggs several months, 126
388 To melt Fat for Shortening, 126
389 To keep Vegetables through the winter, 126
390 To preserve Herbs a year, 126
391 To keep various kinds of Fruit through the winter, 126
392 To keep Pickles and Sweetmeats, 127
393 Cautions relative to the use of Brass and Copper Cooking
Utensils, 127
394 Durable Ink, 127
395 Black Ball, 127
396 Liquid Blacking, 127
397 Cement for the mouths of Bottles, 127
398 Cement for China, Glass, and Earthenware, 127
399 Japanese Cement, 128
400 Alabaster Cement, 128
401 To clean Alabaster, 128
402 Cement for Ironware, 128
403 To loosen Glass Stopples, when wedged tight in bottles, 128
404 Lip Salve, 128
405 Cold Cream, 128
406 To prevent the formation of a crust on Tea-Kettles, 128
407 To remove Stains from Broad cloth, 128
408 To extract Paint from Goods, 128
409 To remove Stains on Scarlet Woollen Goods, 128
410 To extract Grease from Silks, Woollens, and Floors, 128
411 To extract Stains from White Cotton and Colored Silks, 129
412 Directions for Washing Calicoes, 129
413 Directions for Cleaning Silk Goods, 129
414 Directions for Washing Woollen Goods, 129
415 Directions for Washing White Cotton Clothes, 130
416 Starch, 130
417 To clean Nice Shawls, 130
418 Directions for Carpets, 130
419 To clean Light Kid Gloves, 130
420 To restore Rusty Crape, 131
421 To clean Mahogany and Marble Furniture, 131
422 To clean Stoves and Stone Hearths, 131
423 To extract Ink from Floors, 131
424 To remove Paint and Putty from Window Glass, 131
425 To clean Feather Beds and Mattresses, 131
426 To clean Vials and Pie Plates, 131
427 To temper Earthenware, 131
428 To temper new Ovens and Ironware, 132
429 To polish Brass, Britannia, and Silver Utensils, 132
430 To remove or keep Cutlery from contracting rust, 132
431 Preservatives against the ravages of Moths, 132
432 To destroy various kinds of household Vermin, 132

COMMON DYES.

433 To dye Black, 132
434 Green and Blue Dye, 133
435 Yellow Dyes, 133
436 Red Dyes, 133
437 Slate-Colored Dye, 133

SOAPS.

438 Soap from Scraps, 134
439 Cold Soap, 134
440 Hard Soap, 134
441 Windsor and Castile Soap, 134
442 Bayberry, or Myrtle Soap, 134

THE ART OF CARVING.

1 Sirloin of Beef, 135
2 Aitch, or Edgebone of Beef, 136
3 Shoulder of Mutton, 136
4 Knuckle of Veal, 137
5 Roasted Breast of Veal, 137
6 A Spare Rib, 138
7 Saddle of Mutton, 138
8 Pig, 138
9 Half a Calf's Head, boiled, 139
10 Leg of Mutton, 139
11 Ham, 140
12 Fore Quarter of Lamb, 140
13 Haunch of Venison, 141
14 Round of Beef, 141
15 Brisket of Beef, 141
16 Leg of Pork, 141
17 Haunch of Mutton, 141
18 Goose, 142
19 A Fowl, 142
20 Partridge, 143
21 Pigeons, 143
22 Turkey, 143
23 Cod's Head, 144

PRACTICAL COOKERY.

1. _Observations respecting Meat._

Meat to be in perfection should be kept a number of days when the weather will admit of it. Beef and mutton should be kept at least a week in cold weather, and poultry three or four days. If the weather is hot, it will keep but a short time. It should be kept in a cool, airy place, away from the flies, and if there is any danger of its spoiling, a little salt should be rubbed over it. When meat is frozen, it should be put into lukewarm water, and not taken out till the frost is extracted. If there is any frost in it when put to the fire, it will not cook well. The best way to boil it is to put it in cold water, and boil it gently, with just water enough to cover it, as it hardens by furious boiling. The part that is to be up on the table, should be down in the pot, as the scum that rises is apt to make the meat look dark--the scum should be taken off as soon as it rises. The liquor in which all kinds of fresh meat is boiled, makes a good soup, when thickened and seasoned. Boiling is the cheapest way of cooking meat, provided you make a soup of the liquor; if not, it is the dearest, as most of the gelatine is extracted by the process of boiling, which is the most nourishing part, and if not used for soup, is completely lost. In roasting meat, only the juices and fat are extracted, but not lost, as the juices make good gravy, and the fat is good for various culinary purposes. When it is put down to roast, there should be a little water in the dripping pan. For broiling, the bars of the gridiron should be perfectly clean, and greased with lard or butter, otherwise the meat will retain the impression of the bars. The bars of the gridiron should be concave, and terminate in a trough, to catch the juices, or they will drop in the fire and smoke the meat. A good fire of hot coals is necessary to have the meat broil as quick as possible without burning. The gridiron should be put on the fire, and well heated before the meat is laid on it. The dish should be very hot on which broiled meat is put, and it should not be seasoned till taken up. If you wish to fry meat, cut a small piece of pork into slices, and fry them a light brown, then take them up and put in your meat, which should be perfectly dry. When the meat is sufficiently fried, take it up, remove the frying pan from the fire to cool; when so, turn in a little cold water for the gravy, put it on the fire--when it boils, stir in a little mixed flour and water, let it boil, then turn it over the meat. If not rich enough, add butter and catsup if you like.

2. _Roast Beef._

The tender loin and first and second cuts off the rack are the best roasting pieces--the third and fourth cuts are good. When the meat is put to the fire, a little salt should be sprinkled on it, and the bony side turned towards the fire first. When the bones get well heated through, turn the meat, and keep a brisk fire--baste it frequently while roasting. There should be a little water put into the dripping pan when the meat is put down to roast. If it is a thick piece, allow fifteen minutes to each pound to roast it in--if thin, less time will be required.

3. _Beef Steak._

The tender loin is the best piece for broiling--a steak from the round or shoulder clod is good and comes cheaper. If the beef is not very tender, it should be laid on a board and pounded, before broiling or frying it. Wash it in cold water, then lay it on a gridiron, place it on a hot bed of coals, and broil it as quick as possible without burning it. If broiled slow, it will not be good. It takes from fifteen to twenty minutes to broil a steak. For seven or eight pounds of beef, cut up about a quarter of a pound of butter. Heat the platter very hot that the steak is to be put on, lay the butter on it, take up the steak, salt and pepper it on both sides. Beef steak to be good, should be eaten as soon as cooked. A few slices of salt pork broiled with the steak makes a rich gravy with a very little butter. There should always be a trough to catch the juices of the meat when broiled. The same pieces that are good broiled are good for frying. Fry a few slices of salt pork, brown, then take them up and put in the beef. When brown on both sides, take it up, take the pan off from the fire, to let the fat cool; when cool, turn in half a tea cup of water, mix a couple of tea spoonsful of flour with a little water, stir it into the fat, put the pan back on the fire, stir it till it boils up, then turn it over the beef.

4. _Alamode Beef._

The round of beef is the best piece to alamode--the shoulder clod is good, and comes lower; it is also good stewed, without any spices. For five pounds of beef, soak about a pound of bread in cold water till soft, then drain off the water, mash the bread fine, put in a piece of butter, of the size of a hen's egg, half a tea spoonful of salt, the same quantity of ground cloves, allspice, and pepper, half a nutmeg, a couple of eggs, and a table spoonful of flour--mix the whole well together; then cut gashes in the beef, and fill them with about half of the dressing, put the meat in a bake-pan, with lukewarm water enough to cover it; set it where it will stew gently for a couple of hours, cover it with a heated bake pan lid. When it has stewed a couple of hours, turn the reserved dressing on top of the meat, heat the bake pan lid hot enough to brown the dressing, stew it an hour and a half longer. After the meat is taken up, if the gravy is not thick enough, mix a tea spoonful or two of flour with a little water, and stir it into the gravy; put in a little butter, a wine glass of wine, and turn it over the meat.

5. _Beef Liver._

Liver is very good fried, but the best way to cook it, is to broil it ten minutes, with four or five slices of salt pork. Then take it, cut it into small strips together with the pork, put it in a stew pan, with a little water, butter, and pepper. Stew it four or five minutes.

6. _To Corn Beef._

To every gallon of cold water, put a quart of rock salt, an ounce of salt-petre, quarter of a pound of brown sugar--(some people use molasses, but it is not as good)--no boiling is necessary. Put the beef in the brine. As long as any salt remains at the bottom of the cask it is strong enough. Whenever any scum rises, the brine should be scalded, skimmed, and more sugar, salt and salt-petre added. When a piece of beef is put in the brine, rub a little salt over it. If the weather is hot, cut a gash to the bone of the meat, and fill it with salt. Put a heavy weight on the beef in order to keep it under the brine. In very hot weather, it is difficult to corn beef in cold brine before it spoils. On this account it is good to corn it in the pot when boiled. It is done in the following manner; to six or eight pounds of beef, put a tea cup of salt, sprinkle flour on the side that is to go up on the table, and put it down in the pot, turn the water into the pot after the beef is put in, boil it a couple of hours, then turn in more cold water, and boil it an hour and a half longer.

7. _Mutton._

The saddle is the best part to roast--the shoulder and leg are good roasted; but the best mode to cook the latter, is to boil it with a piece of salt pork. A little rice boiled with it, improves the looks of it. Mutton for roasting, should have a little butter rubbed on it, and a little salt and pepper sprinkled on it--some people like cloves and allspice. Put a small piece of butter in the dripping pan, and baste it frequently. The bony side should be turned towards the fire first, and roasted. For boiling or roasting mutton, allow a quarter of an hour to each pound of meat. The leg is good cut in gashes, and filled with a dressing, and baked. The dressing is made of soaked bread, a little butter, salt, and pepper, and a couple of eggs. A pint of water with a little butter should be put in the pan. The leg is also good, cut into slices and broiled. It is good corned a few days, and then boiled. The rack is good for broiling--it should be divided, each bone by itself, broiled quick, and buttered, salted and peppered. The breast of mutton is nice baked. The joints of the brisket should be separated, the sharp ends of the ribs sawed off, the outside rubbed over with a little piece of butter--salt it, and put it in a bake pan, with a pint of water. When done, take it up, and thicken the gravy with a little flour and water, and put in a small piece of butter. A table spoonful of catsup, cloves and allspice, improve it, but are not essential. The neck of mutton makes a good soup. Parsely or celery-heads are a pretty garnish for mutton.

8. _Veal._

The loin of veal is the best piece for roasting. The breast and rack are good roasted. The breast also is good made into a pot pie, and the rack cut into small pieces and broiled. The leg is nice for frying, and when several slices have been cut off for cutlets, the remainder is nice boiled with a small piece of salt pork. Veal for roasting should be salted, peppered, and a little butter rubbed on it, and basted frequently. Put a little water in the dripping pan, and unless the meat is quite fat, a little butter should be put in. The fillet is good baked, the bone should be cut out, and the place filled with a dressing, made of bread soaked soft in cold water, a little salt, pepper, a couple of eggs, and a table spoonful of melted butter put in--then sew it up, put it in your bake pan, with about a pint of water, cover the top of the meat with some of the dressing. When baked sufficiently, take it up, thicken the gravy with a little flour and water well mixed, put in a small piece of butter, and a little wine and catsup, if you like the gravy rich.

9. _Veal Cutlets._

Fry three or four slices of pork until brown--take them up, then put in slices of veal, about an inch thick, cut from the leg. When brown on both sides, take them up--stir half a pint of water into the gravy, then mix two or three tea spoonsful of flour with a little water, and stir it in--soak a couple of slices of toasted bread in the gravy, lay them on the bottom of the platter, place the meat and pork over it, then turn on the gravy. A very nice way to cook the cutlets, is to make a batter with half a pint of milk, an egg beaten to a froth, and flour enough to render it thick. When the veal is fried brown, dip it into the batter, then put it back into the fat, and fry it until brown again. If you have any batter left, it is nice dropped by the large spoonful into the fat, and fried till brown, then laid over the veal. Thicken the gravy and turn it over the whole. It takes about an hour to cook this dish. If the meat is tough, it will be better to stew it half an hour before frying it.

10. _Calf's Head._

Boil the head two hours, together with the lights and feet. Put in the liver when it has boiled an hour and twenty minutes. Before the head is done, tie the brains in a bag, and boil them with it; when the brains are done, take them up, season them with salt, pepper, butter, and sweet herbs, or spices if you like--use this as a dressing for the head. Some people prefer part of the liver and feet for dressing--they are prepared like the brains. The liquor that the calf's head is boiled in, makes a good soup, seasoned in a plain way like any other veal soup, or seasoned turtle fashion. The liquor should stand until the next day after the head is boiled, in order to have the fat rise, and skimmed off. If you wish to have your calf's head look brown, take it up when tender, rub a little butter over it, sprinkle on salt, pepper, and allspice--sprinkle flour over it, and put before the fire, with a Dutch oven over it, or in a brick oven where it will brown quick. Warm up the brains with a little water, butter, salt, and pepper. Add wine and spices if you like. Serve it up as a dressing for the head. Calf's head is also good, baked. Halve it, rub butter over it, put it in a pan, with about a quart of water; then cover it with a dressing made of bread soaked soft, a little butter, an egg, and season it with salt, pepper, and powdered mace. Slice up the brains, and lay them in the pan with the head. Bake it in a quick oven, and garnish it with slices of lemon, or force meat balls.

11. _Force Meat Balls._

Chop a pound or two of veal fine--mix it with one or two eggs, a little butter, or raw pork chopped fine--season it with salt and pepper, or curry powder. Do them up into balls about the size of half an egg, and fry them brown.

12. _Calf's Feet._

Boil them with the head, until tender, then split and lay them round the head, or dredge them with flour after they have been boiled tender, and fry them brown. If you wish for gravy for them, when you have taken them up, stir a little flour into the fat they were fried in; season it with salt, pepper, and mace. Add a little butter and wine if you like, then turn it over the feet.

13. _Calf's Liver and Heart._

Are good, broiled or fried. Some people like the liver stuffed and baked.

14. _Collops._

Cut part of a leg of veal into pieces, three or four inches broad--sprinkle flour on them, fry them in butter until brown, then turn in water enough to cover the veal. When it boils, take off the scum, put in two or three onions, a blade of mace, a little salt and pepper. When stewed tender, take up the meat, thicken the gravy with flour and water, mixed smoothly together, squeeze in the juice of half a lemon, then turn it over the collops. Garnish them with a lemon cut in thin slices.

15. _Plaw._

Boil a piece of lean veal till tender. Take it up, cut it into strips three or four inches long, put it back into the pot, with the liquor it was boiled in, with a tea cup of rice to three pounds of veal. Put in a piece of butter, of the size of a hen's egg; season it with salt, pepper, and sweet herbs if you like; stew it gently till the rice is tender, and the water nearly stewed away. A little curry powder in this, converts it into a curry dish.

16. _A Fillet of Veal._

Cut off the shank of a leg of veal, and cut gashes in the remainder. Make a dressing of bread, soaked soft in cold water, and mashed; season it with salt, pepper, and sweet herbs; chop a little raw pork fine, put it in the dressing, and if you have not pork, use a little butter instead. Fill the gashes in the meat with part of the dressing, put it in a bake pan, with just water enough to cover it; put the remainder of the dressing on top of the meat, and cover it with a heated bake pan lid. For six pounds of veal, allow two hours' steady baking. A leg of veal is nice prepared in this manner, and roasted.

17. _Lamb._

The fore and hind quarters are good roasting pieces. Sprinkle salt and pepper on the lamb, turn the bony side towards the fire first; if not fat, rub a little butter on it, and put a little in the dripping pan; baste it frequently. These pieces are good stuffed like a fillet of veal, and roasted. The leg is also good, cooked in the same manner; but it is better boiled with a pound of salt pork. Allow fifteen minutes boiling to each pound of meat. The breast of lamb is good roasted, broiled, or corned and boiled; it is also good made into a pot pie. The fore quarter, with the ribs divided, is good broiled. The bones of this, as well as all kinds of meat, when put down to broil, should first be put towards the fire, and browned before the other side is broiled. A little salt, pepper, and butter, should be put on it when you take it up. Lamb is very apt to spoil in warm weather. If you wish to keep a leg several days, put it in brine. It should not be put with pork, as fresh meat is apt to injure it. Lamb's head, feet, and heart, are good, boiled till tender, then cut off the flesh from the head, cut up the heart, and split the feet in two; put the whole into a pan, with a pint of the liquor they were boiled in, together with a little butter, pepper, salt, and half a tea cup of tomato catsup; thicken the gravy with a little flour; stew the whole for a few moments. Pepper-grass, or parsely, are a pretty garnish for this dish.

18. _Shoulder of Lamb Grilled._

The shoulder of lamb is good roasted plain, but is better cooked in the following manner. Score it in checkers, about an inch long, rub it over with a little butter, and the yelk of an egg; then dip it into finely pounded bread crumbs; sprinkle on salt, pepper, and sweet herbs; roast it till of a light brown. This is good with plain gravy, but better with a sauce, made in the following manner. Take a quarter of a pint of the drippings from the meat, mix it with the same quantity of water, set it on the fire; when it boils up, thicken it with a little flour and water mixed, put in a table spoonful of tomato catsup, the juice and grated rind of a lemon; season it with salt and pepper.

19. _Lamb's Fry._

The heart and sweet bread are nice fried plainly, or dipped into a beaten egg and fine bread crumbs. They should be fried in lard.

20. _Turkey._

Take out the inwards, wash both the inside and outside of the turkey. Prepare a dressing made of bread, soaked soft in cold water, (the water should be drained from the bread, and the bread mashed fine.) Melt a small piece of butter, and mix it with the dressing, or else put in salt pork, chopped fine; season it with salt and pepper; add sweet herbs if you like. An egg in the dressing, makes it cut smoother. Any kind of cooked meat is nice minced fine, and mixed with the dressing. If the inwards are used, they ought to be boiled very tender, as it is very difficult to cook them through while the turkey is roasting. Fill the crop and body of the turkey with the dressing, sew it up, tie up the legs and wings, rub on a little salt and butter. Roast it from two to three hours, according to its size; twenty-five minutes to every pound, is a good rule. The turkey should be roasted slowly at first, and basted frequently. A little water should be put into the dripping pan, when the meat is put down to roast. For a gravy to the turkey, take the liquor that the inwards are boiled in, put into it a little of the turkey drippings, set it where it will boil, thicken it with a little flour and water, previously mixed smooth. Season it with salt, pepper, and sweet herbs if you like. Drawn butter is used for boiled turkey. A turkey for boiling should be prepared in the same manner as one for roasting. If you wish to have it look white, tie it up in a cloth, unless you boil rice in the pot. If rice is used, put in two-thirds of a tea cup. A pound or two of salt pork, boiled with the turkey, improves it. If you wish to make a soup of the liquor in which the turkey is boiled, let it remain until the next day, then skim off the fat. Heat and season it.

21. _Goose._

If a goose is tender under the wing, and you can break the skin easily by running the head of a pin across the breast, there is no danger of its being tough. A goose should be dressed in the same manner, and roasted the same length of time as a turkey.

22. _Chickens._

Chickens for roasting or boiling should have a dressing prepared like that for turkies. Half a tea cup of rice boiled with the chickens makes them look white. They will be less liable to break if the water is cold when they are put in. A little salt pork boiled with the chickens, improves them. If you do not boil pork with them they will need salt. Chickens for broiling should be split, the inwards taken out, and the chicken washed inside and out. Put the bony side down on the gridiron, and broil it very slowly until brown, then turn it, and brown it on the other side. About forty minutes is required to broil a common sized chicken. For roast chicken, boil the liver and gizzards by themselves, and use the water for gravy to the chickens--cut the inwards in slices, and put them in the gravy.

23. _Fricassee._

The chickens should be jointed, the inwards taken out, and the chickens washed. Put them in a stew pan with the skin side down; on each layer sprinkle salt and pepper; put in three or four slices of pork, just cover them with water, and let them stew till tender. Then take them up, mix a little flour and water together, and thicken the liquor they were stewed in, add a piece of butter of the size of a hen's egg, then put the chickens back in the stew pan, and let them stew four or five minutes longer. When you have taken up the chickens, soak two or three slices of toast in the gravy, then put them in your platter, lay the chickens over the toast, and turn the gravy on them. If you wish to brown the chickens, stew them without the pork, till tender, then fry the pork brown, take it up, put in the chickens, and then fry until a light brown.

24. _Pigeons._

Take out the inwards, and stuff the pigeons with a dressing prepared like that for turkeys, lay them in a pot with the breast side down. Turn in more than enough water to cover them. When stewed nearly tender, put in a quarter of a pound of butter to every dozen of pigeons--mix two or three tea spoonsful of flour, with a little water, and stir into the gravy. If you wish to brown them, put on a heated bake pan lid, an hour before they are done, or else take them up when tender, and fry them in pork fat. They are very good split open and stewed, with a dressing made and warmed up separately with a little of the gravy. Tender pigeons are good stuffed and roasted. It takes about two hours to cook tender pigeons, and three hours tough ones. Roast pigeons should be buttered when put to the fire.

25. _Ducks._

Are good stewed like pigeons, or roasted. Two or three onions in the dressing of wild ducks, takes out the fishy taste they are apt to have. If ducks or any other fowls are slightly injured by being kept long, dip them in weak saleratus water before cooking them.

26. _Baked or Roast Pig._

A pig for roasting or baking should be small and fat. Take out the inwards, and cut off the first joint of the feet, and boil them till tender, then chop them. Prepare a dressing of bread soaked soft, the water squeezed out, and the bread mashed fine, season it with salt, pepper, and sweet herbs, add a little butter, and fill the pig with the dressing. Rub a little butter on the outside of the pig, to prevent its blistering. Bake or roast it from two hours and a half, to three hours. The pan that the pig is baked in should have a little water put in it. When cooked, take out a little of the dressing and gravy from the pan, mix it with the chopped inwards and feet, put in a little butter, pepper, and salt, and use this for a sauce to the pig. Expose the pig to the open air two or three minutes, before it is put on the table, to make it crispy.

27. _Sweet Bread, Liver, and Heart._

A very good way to cook the sweet bread, is to fry three or four slices of pork till brown, then take them up and put in the sweet bread, and fry it over a moderate fire. When you have taken up the sweet bread, mix a couple of tea-spoonsful of flour with a little water, and stir it into the fat--let it boil, then turn it over the sweet bread. Another way is to parboil them, and let them get cold, then cut them in pieces about an inch thick, dip them in the yelk of an egg, and fine bread crumbs, sprinkle salt, pepper, and sage on them, before dipping them in the egg, fry them a light brown. Make a gravy after you have taken them up, by stirring a little flour and water mixed smooth into the fat, add spices and wine if you like. The liver and heart are good cooked in the same manner, or broiled.

28. _Pressed Head._

Pig's head is good baked with beans, or corned and smoked. It is also nice prepared with spices in the following manner. Boil the ears, forehead, and rind, (the cheek is good, but it is better corned and smoked,) till the meat will almost drop from the bones; take them up; when cold cut the meat in strips about an inch long, warm it in a little of the liquor in which the meat was boiled, season it with salt, pepper, cloves, nutmeg, and cinnamon. Put it while hot in a strong bag, put a heavy weight upon it, and let it remain till perfectly cold. When you wish to eat it, cut it in thin slices.

29. _Souse._

Take pig's ears and feet, clean them thoroughly, then soak them in salt and water, for several days. Boil them tender, and split them, they are then good fried. If you wish to souse them when cold, turn boiling vinegar on them, spiced with pepper-corns, and mace. Cloves improve the taste, but it turns them a dark color. Add a little salt. They will keep good pickled five or six weeks. Fry them in lard.

30. _Tripe._

After being scoured, should be soaked in salt and water seven or eight days, changing the water every other day, then boil it till tender, which will take eight or ten hours. It is then fit for broiling, frying, or pickling. It is pickled in the same manner as souse.

31. _Sausages._

Chop fresh pork very fine, the lean and fat together, (there should be rather more of the lean than the fat,) season it highly with salt, pepper, sage, and other sweet herbs, if you like them--a little salt-petre tends to preserve them. To tell whether they are seasoned enough, do up a little into a cake, and fry it. If not seasoned enough, add more seasoning, and fill your skins, which should be previously cleaned thoroughly. A little flour mixed in with the meat, tends to prevent the fat from running out when cooked. Sausage-meat is good, done up in small cakes and fried. In summer, when fresh pork cannot be procured, very good sausage-cakes may be made of raw beef, chopped fine with salt pork, and seasoned with pepper and sage. When sausages are fried, they should not be pricked, and they will cook nicer, to have a little fat put in the frying-pan with them. They should be cooked slowly. If you do not like them very fat, take them out of the pan when nearly done, and finish cooking them on a gridiron. Bologna sausages are made of equal weight each, of ham, veal, and pork, chopped very fine, seasoned high, and boiled in casings, till tender, then dried.

32. _Ham._

A ham that weighs ten pounds, should be boiled four or five hours; if very salt, the water should be changed. Before it is put on the table, take off the rind. If you wish to ornament it, put whole cloves, or pepper, in the form of diamonds, over it. The Virginia method of curing hams, (which is considered very superior), is to dissolve two ounces of salt-petre, two tea spoonsful of saleratus, in a salt pickle, as strong as possible, for every sixteen pounds of ham, add molasses in the proportion of a gallon to a hogshead of brine, then put in the hams, and let them remain three or four weeks. Then take them out of the brine, and smoke them with the hocks downwards, to preserve the juices. They will smoke tolerably well, in the course of a month, but they will be much better, to remain in the smoke-house two or three months. Hams cured in this manner are very fine flavored, and will keep good a long time.

33. _Tongues._

Cut off the roots of the tongues, they are not good smoked, but they make nice pies. Take out the pipes and veins, boil them till tender, mince them fine, season the meat with salt, cloves, mace, and cinnamon, put in a little sugar and molasses, moisten the whole with brandy, put it in a cool place, and it will keep good several months in cold weather, and is good to make pies of at any time, with the addition of apples chopped fine, and a little butter melted. For the remainder of the tongues, make a brine in the following manner--to a gallon of cold water, put a quart of rock salt, an ounce of salt-petre, quarter of a pound of sugar, and a couple of table spoonsful of blown salt. Put in the tongues, let them remain in it a week, and then smoke them eight or ten days.

34. _Curries._

Chickens, pigeons, mutton chops, lobsters and veal, all make good curries. If the curry dish is to be made of fowls, they should be jointed. Boil the meat till tender, in just sufficient water to cover it, and add a little salt. Just before the meat is boiled enough to take up, fry three or four slices of pork till brown--take them up, and put in the chickens. Let them brown, then add part of the liquor in which they were boiled, one or two tea spoonsful of curry powder, and the fried pork. Mix a tea spoonful of curry powder with a tea cup of boiled rice, or a little flour and water mixed--turn it on to the curry, and let it stew a few minutes.

35. _Chicken Pie._

Joint the chickens, which should be young and tender--boil them in just sufficient water to cover them. When nearly tender, take them out of the liquor, and lay them in a deep pudding dish, lined with pie crust. To each layer of chicken, put three or four slices of pork--add a little of the liquor in which they were boiled, and a couple of ounces of butter, cut into small pieces--sprinkle a little flour over the whole, cover it with nice pie crust, and ornament the top with some of your pastry. Bake it in a quick oven one hour.

36. _Beef and Mutton Pie._

Take tender meat, pound it out thin, and broil it ten minutes--then cut off the bony and gristly parts, season it highly with salt and pepper, butter it, and cut it into small pieces. Line a pudding dish with pastry, put in the meat, and to each layer add a tea spoonful of tomato catsup, together with a table spoonful of water--sprinkle over flour, and cover it with pie crust, and ornament as you please with pastry. Cold roast, or boiled beef, and mutton, make a good pie, by cutting them into bits, and seasoning them highly with salt and pepper. Put them into a pie dish, turn a little melted butter over them, or gravy, and pour in water till you can just see it at the top.

37. _Chicken and Veal Pot Pie._