JOINTS, MADE DISHES, ETC.

123.—Corned Round of Beef

Select a good round of beef four days previously to it being required for the table, together with two seers of cooking salt, eight fresh juicy limes, one anna-worth of saltpetre, and a tablespoonful of suckur, a description of moist brown sugar. Pound fine the saltpetre; put the rind of four limes, pared fine, into a marble mortar, with a tablespoonful of brandy or other spirit; bruise and pound it well, adding to it the suckur or brown sugar, and gradually half the powdered saltpetre; mix all well together. Take one seer of the salt, and mix into it the contents of the marble mortar; divide the mixture into four equal parts, and rub briskly one-fourth part of it into the round; puncture the beef lightly during the operation with a clean bright steel sailmaker’s needle, to allow the mixture to penetrate more freely. An hour or two after take another fourth of the mixture; squeeze into it the juice of the four limes from which the rind had been removed, and repeat the operation of rubbing it into the round, puncturing it lightly with the needle; turn the beef over from side to side continually, so that one side do not soak or steep more in the brine than another; repeat the operation of rubbing it well several times during the day. Next morning place it on a dry dish, and rub into it another fourth part of the prepared salt; let it stand for an hour or so, then pour over it the old brine; repeat the rubbing two or three times during the day, turning the beef continually. On the third day rub half of the remaining saltpetre into the beef dry, and allow it to stand for an hour or two; then add the rest of the saltpetre and the juice of the four limes to the remaining fourth part of the mixture, in which keep turning and rubbing the beef during the day as before; in the evening pour over it the stale brine, cover it thickly with the one seer of remaining salt, and place a heavy weight upon it, until required to be boiled the next day.

124.—Beef a la Mode

Corn a round of beef in every particular as directed above, and twenty-four hours previously to its being cooked lard it as follows with the undermentioned ingredients:—Four pounds of lard or fat bacon, half a tablespoonful of cinnamon powdered, half a seer or one pound of finely-powdered pepper, one tablespoonful of cloves powdered, and four tablespoonfuls of chutnee strained through muslin. Mix the ground pepper, ground hot spices, and strained chutnee with a claret-glassful of mixed sauces, such as Harvey, walnut, Worcestershire, tap, tomato, &c. Cut up into long narrow slips the lard or bacon to correspond in thickness with the larding-pin, and lay the slips into the mixture of spices, sauces, &c., for an hour or two before larding the beef, which should be larded through and through, and as closely as possible.

Cook it the next day, either in plain water, with half a pint of vinegar, and with bay-leaves and peppercorns, as is usual, or in a preparation of claret or champagne with vinegar, bay-leaves, &c. This is not necessary, but it tends to the improvement of the flavour at some considerable cost.

125.—Le Fricandeau de Veau

Take a large leg of veal; remove the knuckle-bone; corn and lard it in all respects like a beef à la mode, reducing the ingredients in proportion to the difference in size and weight between a round of beef and the leg of veal. Boil, baste, and glaze it well in the liquor in which it is boiled. Serve up with all sorts of boiled and glazed vegetables.

126.—Hunter’s Beef, or Spiced Beef

Corn a round of beef, as per recipe No. 123, with the addition of large quantities of finely-ground pepper and hot spices. Some of the pepper and spice should be well rubbed in with the saltpetre, and the beef should be punctured well the whole time with a needle to insure the saltpetre and spices penetrating. After the dry saltpetre and spice have been well rubbed in, prepare a mixture of salt, saltpetre, suckur, lemon-rind, pepper, and spice, and rub in one-fourth of the mixture, continuing to puncture the beef. Add subsequently to the brine the juice of lemon, and observe closely all the instructions given in recipe No. 123. On the seventh day remove the beef from the brine; rub it well with two tablespoonfuls of finely-powdered spices and pepper; inclose it thoroughly in skins of fat, and then in a strong coarse pie-crust, and bake it in a good oven. A baker’s oven is the best.

127.—Collared Brisket

Bone a brisket of beef; rub into it saltpetre, suckur or brown sugar, and one seer of salt, with some lime-juice; keep it in the brine for thirty-six hours, rubbing it continually. Then remove it from the brine, and clear away all the salt. Roll the beef tightly into a collar, secure it well, inclose it in a stout duster, and boil it.

128.—Spiced Collared Brisket

The process is the same as the above, but if the beef be required to keep for any lengthened time the quantity of salt ought to be doubled, the beef kept in the brine for seventy-two hours, and hot spices, pepper, chutnee, and sauces added. The beef after being rolled should be packed in the skin of fat, then in a coarse pastry, instead of in plantain-leaf, and baked in a baker’s oven.

129.—Pigeons with Petit Pois

Kill and feather, with plunging into hot water, four young, full-grown pigeons, taking care not to break their skins; singe them, to destroy any remaining feathers; then wash them in three or four cold waters, cut them in halves, dredge them well with salt and finely-sifted pepper, and allow to remain for an hour. Then boil up two tablespoonfuls of ghee or lard, and fry the birds to a rich brown, turning them over. When sufficiently browned, put in a cupful of beef stock, and allow to simmer until the birds are quite tender; pour over them a tin of petit pois with their gravy, and serve up hot.

130.—Ducks with Green Olives

Choose young, full-grown, tender ducks; feather and singe them as directed in the foregoing recipe, after which wash them in three or four cold waters; stuff the ducks according to recipe No. 325, and bake in a deep dish in a moderate oven until brown; then add a good beef stock with sliced onions, and bake until the stock is reduced; remove the ducks, and put into the pan the contents of a bottle of olives stoned, and allow to bake for ten or fifteen minutes to soften the olives; place the ducks on a clean dish, arrange the olives round the ducks, and pour the gravy over. Serve up hot.

131.—Kidney Stew

Steep in lukewarm water for a few minutes a dozen mutton kidneys, and remove the white skin or coat which will become perceptible; cut into halves or quarter them, wash in three or four waters, and allow them to remain as long as possible in pepper, salt, and the juice of onions, ginger, and garlic; boil up three dessertspoonfuls of ghee or lard in a deep frying-pan, throw in the kidneys with the juice, put in half a clove of garlic, and cover over the whole with eight large Patna onions sliced each into eight slices, and separated so as to cover over the whole surface of the pan; pour over it as much hot stock as will keep all the onions under, and simmer over a slow fire until the onions disappear, when serve up quite hot.

132.—French Mutton Chops

Take half a dozen chops cut from a breast of mutton, throwing away the intermediate bones—that is to say, allow the meat of two chops to remain on one bone. Wash, dry, and steep the chops for an hour or two before dinner in the juice of onions, ginger, and garlic—say four teaspoonfuls of the first to three of the second and two of the last. Mix on a large board pepper, salt, and flour, with which dredge the chops thoroughly, and fry quickly in boiling ghee or lard, taking care in turning over and removing the chops not to use a fork or anything likely to occasion any wound to the chops, which should be held by the bones with a pair of pincers. Serve up hot immediately they have become of a good rich brown colour.

133.—Mutton Stew

Cut up a breast of mutton in the usual way for a stew; wash and dry the meat. Take of the juice of onions one tablespoonful, of ginger half a tablespoonful, and of garlic a quarter of a tablespoonful; mix with the meat, add pepper and salt, and allow to stand for any time from one to four hours.

Fry in a large stewpan two tablespoonfuls of ghee or lard, and when on the boil fry to a nice brown all the meat only; afterwards pour in the liquor in which the meat has been steeped, and allow to simmer for fifteen or twenty minutes; thicken some stock with a teaspoonful of flour, and add it to the stew; allow to simmer until the meat is perfectly tender.

If vegetables be required (the addition of which, however, is not considered any improvement), the original gravy, before adding the stock, must be removed and set aside.

Let the vegetables, consisting of, say, potatoes, carrots, turnips, and cut-up and sliced cabbage, after being cleaned, remain for an hour or two in cold water; lay them over the meat, and pour in hot stock sufficient to cover the whole of the meat and vegetables, and allow to simmer over a brisk coal fire until quite tender; then pour into the pot the original gravy which had been removed, and serve up hot.

Or, instead of the vegetables named above, take only twenty-five or thirty tomatoes, in which case the stock should be lessened, as the tomatoes produce a large amount of liquid, and do not require as much boiling as the harder vegetables.

134.—Mutton Brains and Love Apples

Take six brains, sixteen to twenty large tomatoes, two chittacks or four ounces of butter, and eight biscuits. Wash the brains well; clean, boil, and halve, or cut each into three pieces; thoroughly butter the dish which will be put on the table; dredge it well with finely-powdered biscuit; lay in the brains; cut the tomatoes, and lay them in the dish between the brains, the cut ends upwards; add a small cupful of good stock, and, after sprinkling a sufficient quantity of pepper and salt as a seasoning, dredge thickly over with the ground biscuit-powder, and bake of a rich brown. Serve up hot.

135.—Kid Roasted Whole

Bespeak from a butcher a whole kid, with its head on.

Prepare a stuffing as per recipe No. 323 or 325, and after cleaning the kid, stuff into it the stuffing; break the joints of the legs, and fold and truss them like a pig; then put it up to roast, basting it the whole time with beef suet melted down, to which add hot water and salt. Serve up in a sitting posture like a pig, and with a lime in the mouth.

136.—Potato Pie

Boil and mash down some potatoes, with pepper, salt, milk, and butter; line a pie-dish a quarter of an inch thick with the mash; arrange in it a nicely-browned mutton, beef, or chicken stew, cover it over with a thick coat of the mashed potatoes, and bake for a quarter of an hour.

137.—Minced Veal Potato Pie

Make a good rich veal mince, mixed with a little ham, and some sippets of bread-crumb cut into small squares, diamonds, &c., and fried in butter; line the pie-dish with mashed potatoes as above directed; fill into it the veal mince, with plenty of gravy; arrange the sippets, cover over with a thick crust of the mashed potatoes, and bake for a quarter of an hour.

138.—Beef Steak and Pigeon Pie

This should consist of a slice of good steak, two pounds of beef, one chittack or two ounces of ghee, a teaspoonful of salt, two fresh limes, four young pigeons, twelve oysters, twelve curry onions cut lengthways into fine slices, a teaspoonful of ground pepper, some sweet herbs, and a dessertspoonful of flour.

Cut up the steak into pieces three inches long, and two inches or two and a half wide, by half an inch thick. Cut and divide each pigeon into four pieces; put up two pounds of beef with sufficient water to make a good strong gravy, throwing in all the scraggy parts and other rejections of the steak and pigeons. Warm the ghee, and fry in it the sliced onions; throw in, well dredged with the flour, the steaks and pigeons, and after frying a while add the pepper, salt, soup herbs, and some of the rind of the limes, and about half the beef gravy. Set the whole on a slow fire, and simmer until the meat is tender; allow to cool; then add the oysters and the remaining gravy, with the juice of two limes; put into a dish lined with pastry, cover over the whole with a pastry crust, and bake.

139.—Veal Pie

Cut a leg of veal into small pieces, or a breast into chops, and parboil in water enough to fill the pie-dish. When about half stewed take the veal out; season the gravy with pepper, salt, a little mace, and a little bacon; dredge in a little flour; line the sides of the dish with a pie-crust; arrange the meat, pour in the gravy, cover it with a pie-crust, and bake it for an hour.

140.—Macaroni Pie

Take half a pound of macaroni (recipe No. 218); boil and throw away the first water; then boil it again in some milk, and remove when it is quite tender. Prepare a strong gravy or soup with two pounds of beef, well seasoned with ground white pepper, salt, and soup herbs.

Bruise into fine powder two ounces of some good English cheese; take a dessertspoonful of very dry mustard, half a teaspoonful of very finely powdered white pepper, about two teaspoonfuls of salt, and two chittacks or four ounces of butter. Pound very fine a couple of crisp biscuits.

Pour over the boiled macaroni sufficient beef gravy or stock to entirely cover it; then put in all the pepper, salt, and mustard, but only half the ground cheese. Set it to simmer over a slow fire until the gravy begins to dry, and the macaroni acquires some consistency. Then with three ounces of butter (free of water) butter well the baking-dish; pour into it the macaroni; mix the remaining ground cheese with the powered biscuit, and strew it over the pie; cut into small pieces the remaining ounce of butter, and throw that also over the pie; then put the dish into an oven, and bake to a fine light but rich brown colour. Ten to fifteen minutes’ baking will be sufficient.

141.—Alderman’s Mock Turtle Pie

Make an extra rich hash of a calf’s head, cutting the pieces from the cheeks two and a half to three inches long, and one and three-quarters to two inches wide. Slice the tongue, and cut into large-sized shapes. Prepare brain cakes, and plenty of forcemeat and egg balls as per recipes Nos. 289 to 295.

Make an extra strong stock with eight calves’ feet; season it highly with soup herbs, salt, and plenty of ground black pepper; simmer until the meat begins to drop away from the bones; strain through a coarse sieve, in order to get a very thick stock, passing as much of the dissolved meat through as possible.

Line a deep pie-dish with a thick and rich pie-pastry, and arrange in it the hash, egg and meat balls, and brain cakes, with some twenty or thirty green leaves of spinach, cut up to about the size and shape of the meat. Pour over the whole as much stock as will fill the dish, cover over with pastry, and bake.

142.—Sauce for Alderman’s Mock Turtle Pie

Mix with some of the stock the contents of a canister of oysters well bruised, the pulp of sixteen or twenty prunes, a blade of mace, some nutmeg and cloves, a wineglassful of port wine, and a tablespoonful of Worcestershire sauce; allow to simmer for ten minutes, and add it to the ready-baked pie before it is put on the table.

143.—Friar Tuck’s Mock Venison Pastry Pie

Take the chop ends of two large fat breasts of mutton; remove the bones, and after the meat has been washed, cleaned, and dried, lard well with narrow slips of lean bacon and corned tongue; then cut it up into twelve well-shaped chops nicely trimmed; steep them in the juice of onions, ginger, and garlic in the proportion of one tablespoonful of the former to a dessertspoonful of the latter, and half a teaspoonful of the last.

Make a strong broth or stock of the other side of the mutton, and all the rejections of bones, &c.; season it well with pepper, salt, and soup herbs; remove the scum and cut away all the fat; then strain through a sieve, rejecting all the fat, but passing through some of the lean; allow it to simmer until it thickens, then add to it two blades of mace, half a dozen allspice, and as many small sticks of cinnamon.

Line a deep metal pie-dish with the pastry pie-crust as per recipe No. 200, reserving sufficient for the upper crust. Prepare a sausage roll, say six inches long, and two inches and a quarter thick, of minced veal and udder, using the ordinary pie-crust pastry to inclose it in; then slice it into twelve equal slices of the thickness of half an inch.

Remove the twelve chops out of the onion, garlic, and ginger juice; dredge them well with finely-sifted flour mixed with pepper and salt; heat in a large deep frying-pan four tablespoonfuls of lard; fry the chops of a light brown colour, and remove them carefully; then dredge with flour and slightly brown the twelve slices of sausage, six of which lay at the bottom of the pie-dish; lay over them six of the mutton chops; over the mutton chops place another layer of the sliced sausage roll, and over that the remaining six chops; pour in as much of the stock or gravy as will fill the pie-dish, cover it over with a layer of the pastry as per recipe No. 200, and bake carefully.

144.—Sauce for Friar Tuck’s Mock Venison Pastry Pie

Put some of the stock or gravy into the pan in which the chops and sliced sausages had been browned; add two tablespoonfuls of bruised and powdered oysters, and simmer from ten to fifteen minutes. Serve hot, on the pie being cut, adding at the last moment a wineglassful of port wine and one tablespoonful of lime-juice.

Make a hole in the centre of the pie through the crusts, and pour in the sauce with the help of a lipped sauce-boat.

145.—Leg of Mutton Dumpling

Prepare a good pie-crust with one seer and a quarter of soojee, half a seer of flour, and half a seer of suet, as per recipe No. 199.

Clean and trim the leg, cutting away the end of the knuckle-bone, and any other projections likely to injure the dumpling. Sprinkle it well with ground pepper and some salt, and confine it securely in the pastry, closing all joinings with the aid of a little water. Place the dumpling into a strong napkin, previously buttered and dredged with flour; tie it securely, and allow it to boil from three to four hours. Care must be taken that during the whole process of boiling the dumpling remains suspended in the water, and not resting on the bottom of the pan. On removing it from the boiler, plunge it immediately into a large tureen of cold water for two or three minutes. This will strengthen the pastry and prevent its bursting or breaking while it is being served up.

146.—Sausage Rolls

Take equal portions of cold roast veal and ham, or cold fowl and tongue; chop them together very small; season with a teaspoonful of powdered sweet herbs, and a spoonful of mixed salt and cayenne pepper; mix well together. Put three tablespoonfuls of the meat well rolled together into enough pastry (pie-crust recipe No. 199) to cover it. When you have used up the whole of your materials, bake them for half an hour in a brisk oven. These rolls are excellent eating, either hot or cold, and are especially adapted for travelling, gipsy, boating, or pic-nic parties.

147.—Dumpode Goose (Indian Way)

Take a good fat tender goose; feather, clean, and bone it carefully without destroying the skin; when every bone has been removed, pour into the goose a mixture composed of a dessertspoonful each of mustard, sweet oil, and mixed sauce.

Take all the bones and the giblet, the liver excepted, and make a good gravy seasoned with pepper, salt, soup herbs, and bay-leaves. Mince very fine three pounds of beef, a quarter of a pound of beef suet, a quarter of a pound of fat bacon, and the liver of the goose. Take of chopped garden herbs a tablespoonful, powdered black pepper a dessertspoonful, mixed hot spices finely powdered a dessertspoonful, finely-grated bread-crumbs two tablespoonfuls, salt a dessertspoonful, and essence of anchovies, if liked, one teaspoonful. Mix the above well together, and stuff the goose.

Melt two chittacks and a half or five ounces of ghee; put in the goose, and pour over it the soup made of the bones and giblet, and allow it to stew until quite tender; then glace the goose, as also some boiled turnips, carrots, onions, and potatoes, and serve up hot, surrounded with the vegetables and some English pickles.

148.—Dumpode Duck (Eastern Way)

Take a good fat duck; feather, clean, and bone it without hurting the skin; pour into it a mixture made up of a teaspoonful each of mustard, sweet oil, and mixed sauce.

Make a gravy of the bones and giblet, seasoning it with pepper, salt, soup herbs, and a few bay-leaves.

Mince together with the liver of the duck two pounds and a half of good beef, half a pound of beef suet, a dessertspoonful of chopped garden herbs, a tablespoonful of grated bread-crumbs, half a teaspoonful of mixed hot spices pounded, a teaspoonful each of black pepper and salt, and, for those who like it, half a teaspoonful of essence of anchovies. Mix these well together, and stuff the duck. Melt one chittack and a half or three ounces of ghee; put in the duck; pour over it the giblet gravy, and allow it to cook until tender; then glace the duck, as also some ready-boiled mixed vegetables, and serve up, surrounding the duck with the vegetables and some hot West-Indian pickle.

149.—Fowl a la Cardinal, or Dumpode Capon or Fowl

Feather the bird, clean it, and remove every bone very carefully without injuring the skin.

Make a good strong broth or gravy of the bone and giblet, reserving the liver.

Pour into the bird a mixture of sweet oil, mustard, and sauces in the proportion of one teaspoonful of each.

Mince the liver together with one pound and a half of good beef, one pound and a half of beef suet, a dessertspoonful each of finely-chopped garden herbs and finely-grated bread-crumbs, a teaspoonful each of powdered mixed hot spices, finely-powdered black pepper, and salt, if liked, and half a dozen oysters. Mix all well together, and stuff the bird; melt two chittacks or four ounces of ghee, add to it the giblet gravy, cook and glace the bird in it, as also some vegetables, and serve up hot, adding a little cayenne pepper to the gravy to make it piquant.

150.—Brisket of Beef Trambland

Heat or melt in a saucepan two chittacks of butter free of water; fry to a light brown a tablespoonful of finely-sliced onions, then add a tablespoonful and a half of flour, which must be put in very gradually, stirring the whole time; add half a teaspoonful of ground pepper, and one teaspoonful of salt. When these have been well mixed, pour in gradually a large cupful of pure milk, and lastly two wineglassfuls of vinegar. Keep stirring to prevent the sauce lumping. Mince fine half a dozen pickled gherkins or French beans, and mince up also the yolks and whites of six hard-boiled eggs. Boil a fresh brisket of beef, and dish up quite hot. Pour over it the sauce, over which sprinkle the minced pickle, and then cover the whole with the minced eggs.

151.—Mutton Trambland

Is prepared, in all respects, as the above. The joint best adapted to “trambland” is a fore-quarter, or only the shoulder, or the breast if required for a small party of two or three.

152.—Bubble and Squeak

Put into a pot cold meat cut into thin slices two inches square, with ready-boiled peas, cauliflower, cabbage, potatoes, turnips, and carrots cut up, with pepper, salt, and sliced ginger, and with as much good stock as will cover the meat and vegetables; allow the whole to simmer until the meat and vegetables have absorbed half the stock, when it will be ready. Serve it up bubbling and squeaking.

153.—To Stew a Fillet of Veal

Bone, lard, and stuff a fillet of veal; half roast, and then stew it with two quarts of white stock, a teaspoonful of lemon pickle, and one of mushroom catsup. Before serving, strain the gravy; thicken it with butter rolled in flour; add a little cayenne, salt, and some pickled mushrooms; heat it, and pour it over the veal. Have ready two or three dozens of forcemeat balls to put round it and upon the top. Garnish with cut lemon.

154.—Veal Cutlets

Cut a neck of veal into cutlets, or take them off a leg. Season two well-beaten eggs with pounded mace, nutmeg, salt, pepper, and finely-chopped sweet marjoram, lemon, thyme, and parsley; dip the cutlets into it; sift over them grated bread, and fry them in clarified butter. Serve with a white sauce, forcemeat balls, and small mushrooms. Garnish with fried parsley.

155.—Kidney Toasts

Pound, in a marble mortar, the kidney and the surrounding fat; season with pepper, salt, grated lemon-peel, and nutmeg; mix with it the yolk of an egg well beaten; lay it upon thin toasted bread cut into square bits; put a little butter into a dish, lay in it the kidney toasts, and brown them in an oven. Serve them very hot.

156.—Rolled Mutton

Bone a shoulder of mutton carefully, so as not to injure the skin; cut all the meat from the skin, mince it small, and season it highly with pepper, nutmeg, and a clove, some parsley, lemon, thyme, sweet marjoram chopped, and a pounded onion, all well mixed, together with the well-beaten yolk of an egg; roll it up very tightly in the skin; tie it round, and bake it in an oven for two or three hours, according to the size of the mutton. Make a gravy of the bones and parings; season with an onion, pepper, and salt; strain and thicken it with flour and butter; add a tablespoonful each of vinegar, mushroom catsup, soy, and lemon pickle, and a teacupful of port wine; garnish with forcemeat balls made of grated bread, and part of the mince.

157.—Haggis

Wash and clean the heart and lights; parboil and mince them very small; add one pound of minced suet, two or three large onions minced, and two small handfuls of oatmeal; season highly with pepper and salt, and mix all well together; the bag being perfectly clean and sweet, put in the ingredients; press out the air, sew it up, and boil it for three hours.

158.—To Boil Marrow-bones

Saw them even at the bottom; butter and flour some bits of linen, and tie a piece over the top of each bone; boil them for an hour or two, take off the linen, and serve them with thin slices of dry toast cut into square bits. At table the marrow should be put upon the toast, and a little pepper and salt sprinkled over it.

159.—Beef or Mutton Baked with Potatoes

Boil some potatoes; peel and pound them in a mortar with one or two small onions; moisten them with milk and an egg beaten up; add a little salt and pepper. Season slices of beef or mutton chops with salt and pepper, and more onion, if the flavour is approved; rub the bottom of a pudding-dish with butter, and put in a layer of the mashed potatoes, which should be as thick as a batter, and then a layer of meat, and so on alternately, till the dish is filled, ending with potatoes. Bake in an oven for one hour.

160.—Olive Royals

Boil one pound of potatoes, and when nearly cold rub them perfectly smooth with four ounces of flour and one ounce of butter; knead all together till it becomes a paste; roll it out about a quarter of an inch thick, cut it into rounds, and lay upon one side any sort of cold roasted meat cut into thin small bits, and seasoned with pepper and salt; put a small bit of butter over the meat; wet the edges of the paste, and close it in the form of half-circles. Fry them in boiling fresh dripping till of a light brown colour; lay them before the fire, on the back of a sieve, to drain. Serve them with or without gravy in the dish. For a change, mince the meat, and season it as before directed. The potatoes should be very mealy.

161.—To Boil Ox-Cheek

Wash half a head very clean; let it lie in cold water for some hours; break the bone in two, taking care not to break the flesh; put it into a pot of boiling water, and let it boil from two to three hours; take out the bone. Serve it with boiled carrots and turnips. The liquor in which the head has been boiled may be strained, and made into barley broth.

162.—To Stew Ox-Cheek

Clean the head as before directed, and parboil it; take out the bone; stew it in part of the liquor in which it was boiled, thickened with a piece of butter mixed with flour, and browned. Cut into dice, or into any fancy shape, as many carrots and turnips as will fill a pint basin. Mince two or three onions, add the vegetables, and season with salt and pepper. Cover the pan closely, and stew it two hours. A little before serving, add a glassful of port wine.

163.—Dressed Ox-Cheek

Prepare it as directed for stewing; cut the meat into square pieces; make a sauce with a quart of good gravy, thickened with butter mixed with flour; season with salt and pepper, a little cayenne, and a tablespoonful of vinegar; put in the head, and simmer it till quite tender. A few minutes before serving add a little catsup or white wine. Forcemeat balls may be added.

164.—Potted Ox-Cheek

May be made of the meat that is left from any one of the above dishes. It is cut into small bits, and heated up with a little of the liquor in which the cheek was boiled, seasoned with pepper, salt, nutmeg, and a little vinegar, then put into a mould, and turned out when required for use. It is used for supper or luncheon, and is eaten with mustard and vinegar.

165.—Breasts of Mutton a la Ste. Menoult

Stew them with carrots, onions, and spices in gravy, and when done drain them and take out the bones; flatten the meat between two dishes, and when cold cut it into the form of cutlets or hearts; brush them with the beaten yolk of an egg; roll them in grated bread, then in clarified butter, and again in the grated bread. Bake them in an oven till of a fine brown colour, and serve them with an Italian or any other sauce.

166.—To Cure Mutton Ham

Cut a hind quarter of good mutton into the shape of a ham; pound one ounce of saltpetre, with one pound of coarse salt and a quarter of a pound of brown sugar; rub the ham well with this mixture, taking care to stuff the hole of the shank well with salt and sugar, and let it lie a fortnight, rubbing it well with the pickle every two or three days; then take it out and press it with a weight for one day; smoke it with sawdust for ten or fifteen days, or hang it to dry in the kitchen. If the ham is to be boiled soon after it has been smoked, soak it one hour; and if it has been smoked any length of time, it will require to be soaked several hours. Put it on in cold water and boil it gently for two hours. It is eaten cold at breakfast, luncheon, or supper. A mutton ham is sometimes cured with the above quantity of salt and sugar, with the addition of half an ounce of pepper, a quarter of an ounce of cloves, and one nutmeg.

167.—Meat or Birds in Jelly

Clean the meat or the bird or birds; fully roast, bake, or stew in the usual way.

Place the meat in the mould, or if birds, arrange them with their breasts downwards; fill the mould quite full with the jelly, recipe No. 329; set it to cool till the next day; then turn it on a dish, breasts upwards. Garnish the dish with curled parsley, and some of the jelly cut fine, and sprinkled about.

If the jelly be clear, it will form a handsome side-dish for dinner or supper.

168.—Pigeons in Savoury Jelly

Bone six pigeons; remove the heads and feet, stuff with sausagemeat, and roast; lay the pigeons in a mould with the breasts down; fill up the mould with jelly, recipe No. 329; and when cold, turn out. Garnish with parsley, and some of the jelly cut fine, and sprinkled round the dish.