PEPPER POT.
Take four pounds of tripe, and four ox feet. Put them into a large pot with as much water as will cover them, some whole pepper, and a little salt. Hang them over the fire early in the morning. Let them boil slowly, keeping the pot closely covered. When the tripe is quite tender, and the ox feet boiled to pieces, take them out, and skim the liquid and strain it. Then cut the tripe into small pieces; put it back into the pot, and pour the soup or liquor over it. Have ready some sweet herbs chopped fine, some sliced onions, and some sliced potatoes. Make some small dumplings with flour and batter. Season the vegetables well with pepper and salt, and put them into the pot. Have ready a kettle of boiling water, and pour on as much as will keep the ingredients covered while boiling, but take care not to weaken the taste by putting too much water. Add a large piece of b.u.t.ter rolled in flour, and lastly put in the dumplings. Let it boil till all the things are thoroughly done, and then serve it up in the tureen.
TO BOIL A SMOKED TONGUE.
In buying dried tongues, choose those that are thick and plump, and that have the smoothest skins. They are the most likely to be young and tender.
A smoked tongue should soak in cold water at least all night. One that is very hard and dry will require twenty-four hours" soaking.
When you boil it put it into a pot full of cold water. Set it over a slow fire that it may heat gradually for an hour before it comes to a boil. Then keep it simmering from three and a half to four hours, according to its size and age. Probe it with a fork, and do not take it up till it is tender throughout. Send it to table with mashed potato laid round it, and garnish with parsley. Do not split it in half when you dish it, as is the practice with some cooks. Cutting it lengthways spoils the flavour, and renders it comparatively insipid.
If you wish to serve up the tongue very handsomely, rub it with yolk of egg after you take it from the pot, and strew over it grated bread crumbs; baste it with b.u.t.ter, and set it before the fire till it becomes of a light brown. Cover the root (which is always an unsightly object) with thick sprigs of double parsley; and (instead of mashed potato) lay slices of currant jelly all round the tongue.
TO BOIL A SALTED OR PICKLED TONGUE.
Put it into boiling water, and let it boil three hours or more, according to its size. When you take it out peel and trim it, and send it to table surrounded with mashed potato, and garnished with sliced carrot.
TO CORN BEEF.
Wash the beef well, after it has lain awhile in cold water. Then drain and examine it, take out all the kernels, and rub it plentifully with salt. It will imbibe the salt more readily after being washed. In cold weather warm the salt by placing it before the fire. This will cause it to penetrate the meat more thoroughly.
In summer do not attempt to corn any beef that has not been fresh killed, and even then it will not keep more than a day and a half or two days. Wash and dry it, and rub a great deal of salt well into it. Cover it carefully, and keep it in a cold dry cellar.
Pork is corned in the same manner.
TO PICKLE BEEF OR TONGUES.
The beef must be fresh killed, and of the best kind. You must wipe every piece well, to dry it from the blood and moisture. To fifty pounds of meat allow two pounds and a quarter of coa.r.s.e salt, two pounds and a quarter of fine salt, one ounce and a half of saltpetre, one pound and a half of brown sugar, and one quart of mola.s.ses. Mix all these ingredients well together, boil and skim it for about twenty minutes, and when no more sc.u.m rises, take it from the fire. Have ready the beef in a large tub, or in a barrel; pour the brine gradually upon it with a ladle, and as it cools rub it well into every part of the meat. A mola.s.ses hogshead sawed in two is a good receptacle for pickled meat. Cover it well with a thick cloth, and look at it frequently, skimming off whatever may float on the top, and basting the meat with the brine. In about a fortnight the beef will be fit for use.
Tongues may be put into the same cask with the beef, one or two at a time, as you procure them from the butcher. None of them will be ready for smoking in less than six weeks; but they had best remain in pickle two or three months. They should not be sent to the smoke-house later than March. If you do them at home, they will require three weeks" smoking over a wood fire. Hang them with the root or large end upwards. When done, sew up each tongue tightly in coa.r.s.e linen, and hang them up in a dark dry cellar.
Pickled tongues without smoking are seldom liked.
The last of October is a good time for putting meat into pickle.
If the weather is too warm or too cold, it will not take the salt well.
In the course of the winter the pickle may probably require a second boiling with additional ingredients.
Half an ounce of pearl-ash added to the other articles will make the meat more tender, but many persons thinks it injures the taste.
The meat must always be kept completely immersed in the brine. To effect this a heavy board should be laid upon it.
DRIED OR SMOKED BEEF.
The best part for this purpose is the round, which you must desire the butcher to cut into four pieces. Wash the meat and dry it well in a cloth. Grind or beat to powder an equal quant.i.ty of cloves and allspice, and having mixed them together, rub them well into the beef with your hand. The spice will be found a great improvement both to the taste and smell of the meat. Have ready a pickle made precisely as that in the preceding article. Boil and skim it, and (the meat having been thoroughly rubbed all over with the spice) pour on the pickle, as before directed. Keep the beef in the pickle at least six weeks, and then smoke it about three weeks.
Smoked beef is brought on the tea-table either shaved into thin chips without cooking, or chipped and fried with a little b.u.t.ter in a skillet, and served up hot.
This receipt for dried or smoked beef will answer equally well for venison ham, which is also used as a relish at the tea-table.
Mutton hams may be prepared in the same way.
POTTED BEEF.
Take a good piece of a round of beef, and cut off all the fat. Rub the lean well with salt, and let it lie two days. Then put it into a jar, and add to it a little water in the proportion of half a pint to three pounds of meat. Cover the jar as closely as possible, (the best cover will be a coa.r.s.e paste or dough) and set it in a slow oven, or in a vessel of boiling water for about four hours. Then drain off all the gravy and set the meat before the fire that all the moisture may be drawn out. Pull or cut it to pieces and pound it for a long time in a mortar with pepper, allspice, cloves, mace, nutmeg, and oiled fresh b.u.t.ter, adding these ingredients gradually, and moistening it with a little of the gravy. You must pound it to a fine paste, or till it becomes of the consistence of cream, cheese.
Put it into potting cans, and cover it an inch thick with fresh b.u.t.ter that has been melted, skimmed, and strained. Tie a leather over each pot, and keep them closely covered. Set them in a dry place.
Game and poultry may be potted in this manner
VEAL.
GENERAL REMARKS.
The fore-quarter of a calf comprises the neck, breast, and shoulder: the hind-quarter consists of the loin, fillet, and knuckle. Separate dishes are made of the head, heart, liver, and sweet-bread. The flesh of good veal is firm and dry, and the joints stiff. The lean is of a very light delicate red, and the fat quite white. In buying the head see that the eyes look full, plump, and lively; if they are dull and sunk the calf has been killed too long. In buying calves" feet for jelly or soup, endeavour to get those that have been singed only and not skinned; as a great deal of gelatinous substance is contained in the skin. Veal should always be thoroughly cooked, and never brought to table rare or under-done, like beef or mutton. The least redness in the meat or gravy is disgusting.
Veal suet may be used as a subst.i.tute for that of beef; also veal-dripping.
TO ROAST A LOIN OF VEAL.
The loin is the best part of the calf. It is always roasted. See that your fire is clear and hot, and broad enough to brown both ends. Cover the fat of the kidney and the back with paper to prevent it from scorching. A large loin of veal will require _at least_ four hours and a half to roast it sufficiently. At first set the roaster at a tolerable distance from the fire that the meat may heat gradually in the beginning; afterwards place it nearer. Put a little salt and water into the dripping-pan and baste the meat with it till the gravy begins to drop. Then baste with the gravy. When the meat is nearly done, move it close to the fire, dredge it with a very little flour, and baste it with b.u.t.ter. Skim the fat from the gravy, which should be thickened by shaking in a very small quantify of flour. Put it into a small sauce-pan, and set it on hot coals. Let it just come to a boil, and then send it to table in a boat. If the gravy is not in sufficient quant.i.ty, add to it about half a jill or a large wine-gla.s.s of boiling water.
In carving a loin of veal help every one to a piece of the kidney as far as it will go.
TO ROAST A BREAST OF VEAL.
A breast of veal will require about three hours and a half to roast. In preparing it for the spit, cover it with the caul, and skewer the sweet-bread to the back. Take off the caul when the meat is nearly done. The breast, being comparatively tough and coa.r.s.e, is less esteemed than the loin and the fillet.
TO ROAST A FILLET OF VEAL.
Take out the bone, and secure with skewers the fat flap to the outside of the meat. Prepare a stuffing of fresh b.u.t.ter or suet minced fine, and an equal quant.i.ty of grated bread-crumbs, a large table-spoonful of grated lemon-peel, a table-spoonful of sweet marjoram chopped or rubbed to powder, a nutmeg grated, and a little pepper and salt, with a sprig of chopped parsley. Mix all these ingredients with beaten yolk of egg, and stuff the place from whence the bone was taken. Make deep cuts or incisions all over the top of the veal, and fill them with some of the stuffing.
You may stick into each hole an inch of fat ham or salt pork, cut very thin.
Having papered the fat, spit the veal and put it into the roaster, keeping it at first not too near the fire. Put a little salt and water into the dripping-pan, and for awhile baste the meat with it. Then baste it with its own gravy. A fillet of veal will require four hours roasting. As it proceeds, place it nearer to the fire. Half an hour before it is done, remove the paper, and baste the meat with b.u.t.ter, having first dredged it very lightly with flour. Having skimmed the gravy, mix some thin melted b.u.t.ter with it.