Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Elizabeth E. (Elizabeth Ellicott) Lea

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• Publié par: thawyog
• Publié le: 08 décembre 2010
• Nombre de lectures: 18
• Langue: English

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Title: Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
Author: Elizabeth E. Lea
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*** START OF THE PROJECT GUTENBERG EBOOK DOMESTIC COOKERY ***
Produced by Steve Schulze and Distributed Proofreaders
DOMESTIC COOKERY,
USEFUL RECEIPTS, AND HINTS TO
YOUNG HOUSEKEEPERS.
BY ELIZABETH E. LEA
"The Source of Liberal Deeds is Wise Economy."ADVERTISEMENT TO THIRD EDITION.
This Work having passed through two editions, and having met
with a very favorable reception, the Authoress has been induced to
thoroughly revise and re-arrange the whole work. Numerous
additions have also been made, particularly under the heads
Miscellaneous Receipts and Hints to Young Housekeepers, which
she hopes will be found to have enhanced its value.
INTRODUCTORY ADDRESS.
The compiler of "Useful Receipts and Hints to Young
Housekeepers" having entered early in life upon a train of duties,
was frequently embarrassed by her ignorance of domestic affairs.
For, whilst receipt books for elegant preparations were often seen,
those connected with the ordinary, but far more useful part of
household duties, were not easily procured; thus situated, she
applied to persons of experience, and embodied the information
collected in a book, to which, since years have matured her
judgment, she has added much that is the result of her own
experiments.
Familiar, then, with the difficulties a young housekeeper
encounters, when she finds herself in reality the mistress of an
establishment, the Authoress offers to her young countrywomen
this Work, with the belief that, by attention to its contents, many of
the cares attendant on a country or city life, may be materially
lessened; and hoping that the directions are such as to be
understood by the most inexperienced, it is respectfully dedicated
to those who feel an interest in domestic affairs.
MEATS AND POULTRY.
To Boil Fresh Meat.
In boiling fresh meat, care is necessary to have the water boiling
all the time it is in the pot; if the pot is not well scummed, the
appearance of the meat will be spoiled.
Mutton and beef are preferred, by some, a little rare; but pork and
veal should always be well done. A round of beef that is stuffed,
will take more than three hours to boil, and if not stuffed, two hours
or more, according to the size; slow boiling is the best. A leg of
mutton requires from two to three hours boiling, according to the
size; a fore-quarter from an hour to an hour and a half; a quarter of
lamb, unless, very large, will boil in an hour. Veal and pork will
take rather longer to boil than mutton.
All boiled fresh meat should have drawn butter poured over it, after
it is dished, and be garnished with parsley.
The liquor that fresh meat, or poultry, is boiled in, should be saved,
as an addition of vegetables, herbs, and dumplings make a
nourishing soup of it.A large turkey will take three hours to boil--a small one half that
time; secure the legs to keep them from bursting out; turkeys
should be blanched in warm milk and water; stuff them and rub
their breasts with butter, flour a cloth and pin them in. A large
chicken that is stuffed should boil an hour, and small ones half that
time. The water should always boil before you put in your meat or
poultry. When meat is frozen, soak it in cold water for several
hours, and allow more time in the cooking.
To Boil a Turkey.
Have the turkey well cleaned and prepared for cooking, let it lay in
salt and water a few minutes; fill it with bread and butter, seasoned
with pepper, salt, parsley and thyme; secure the legs and wings,
pin it up in a towel, have the water boiling, and put it in, put a little
salt in the water; when half done, put in a little milk. A small turkey
will boil in an hour and a quarter, a middle sized in two hours, and
a large one in two and a half or three hours; they should boil
moderately all the time; if fowls boil too fast, they break to pieces--
half an hour will cook the liver and gizzard, which should be put
round the turkey; when it is dished, have drawn butter, with an egg
chopped and put in it, and a little parsley; oyster sauce, and celery
sauce are good, with boiled turkey or chicken.
To Boil Beef Tongue, Corned Beef &c.
If the tongue is dry, let it soak for several hours, put it to boil in cold
water, and keep it boiling slowly for two hours; but if it is just out of
the pickle, the water should boil when it goes in.
Corned or pickled beef, or pork, require longer boiling than that
which is dry; you can tell when it is done by the bones coming out
easily. Pour drawn butter over it when dished.
To Boil a Ham.
A large ham should boil three or four hours very slowly; it should
be put in cold water, and be kept covered during the whole
process; a small ham will boil in two hours. All bacon requires
much the same management,--and if you boil cabbage or greens
with it, skim all the grease off the pot before you put them in. Ham
or dried beef, if very salt, should be soaked several hours before
cooking, and should be boiled in plenty of water.
To Boil Calf's Head.
Cut the upper from the lower jaw, take out the brains and eyes, and
clean the head well; let it soak in salt and water an hour or two;
then put it in a gallon of boiling water, take off the scum as it rises,
and when it is done, take out the bones; dish it, and pour over a
sauce, made of butter and flour, stirred into half a pint of the water it
was boiled in; put in a chopped egg, a little salt, pepper, and fine
parsley, when it is nearly done. You can have soup of the liquor,
with dumplings, if you wish.To Boil Veal.
Have a piece of the fore quarter nicely washed and rubbed with
Hour; let it boil fast; a piece of five pounds will boil in an hour and a
half; dish it up with drawn butter. Oyster sauce is an improvement
to boiled veal.
Roasting Meat.
Roasting either meat or poultry requires more attention than boiling
or stewing; it is very important to baste it frequently, and if the meat
has been frozen, it should have time to thaw before cooking. Beef,
veal, or mutton, that is roasted in a stove or oven requires more
flour dredged on it than when cooked before the fire in a tin
kitchen. There should be but little water in the dripping pan, as that
steams the meat and prevents its browning; it is best to add more
as the water evaporates, and where there is plenty of flour on the
meat it incorporates with the gravy and it requires no thickening;
add a little seasoning before you take up the gravy. Meat that has
been hanging up some time should be roasted in preference to
boiling, as the fire extracts any taste it may have acquired. To rub
fresh meat with salt and pepper will prevent the flies from troubling
it, and will make it keep longer.
To Roast a Turkey--to make Gravy, &c.
A very large turkey will take three hours to roast, and is best done
before the fire in a tin oven. Wash the turkey very clean, and let it
lay in salt and water twenty minutes, but not longer, or it changes
the color; rub the inside with salt and pepper; have ready a stuffing
of bread and butter, seasoned with salt, pepper, parsley, thyme, an
onion, if agreeable, and an egg; if the bread is dry, moisten it with
boiling water; mix all well together, and fill the turkey; if you have
fresh sausage, put some in the craw; have a pint of water in the
bottom of the dripping pan or oven, with some salt and a spoonful
of lard, or butter; rub salt, pepper and butter over the breast; baste it
often, and turn it so that each part will be next the fire.
Gravy may be made from the drippings in the oven by boiling it in a
skillet, with thickening and seasoning. Hash gravy should be made
by boiling the giblets and neck in a quart of water, which chop fine,
then season and thicken; have both the gravies on the table in
separate tureens.
Cranberry and damson sauce are suitable to eat with roast poultry.
To Roast a Goose.
Make a stuffing of bread, butter, salt, pepper, sage, thyme and
onions; it requires but little butter,