Common-sense papers on cookery

We will next discuss the mincemeat, and would recommend a trial of the following recipe : — Take three apples, three lemons, one pound of raisins, three-quarters of a pound of currants, one pound of suet, quarter of a pound of raw beef, two pounds of moist sugar, four ounces of mixed candied peel, quarter of a rind of a fresh orange, one tea-spoonful of powdered mixed spice composed of equal proportions of cloves, cinnamon, and nutmeg ; half a pint of brandy, and one glass of port wine. Peel the apples and cut out the cores very carefully, and then bake the pieces till they are quite soft. Squeeze the lemons, and cut away the white pappy part, and boil the lemon-peel till it is fairly soft. The raisins must of course be carefully stoned, and the currants well washed and dried, and picked, as in the case of the pudding. Chop the suet very finely, as well as the raw meat and lemon-peel. Mix all the ingredients well together, and add the brandy last of all, and press the whole down into a stone jar, and place a Common-sense Cookery. piece of paper soaked in brandy on the top. Remove the paper and stir up the mixture thoroughly every three days, replacing the paper ; if this is done, the mincemeat will keep good a long time. To make the pies, roll out some thin puff-paste, butter a small round tin, and line it with a piece of paste, then place in a generous quantity of the mincemeat, and cover it over with a similar piece of puffpaste, and bake it in a moderate oven. Mince pies are none the worse for being warmed up, but pray take care that they are sent to table hot. Let us next proceed to the goose. Now a fine, large, tender goose, with a sauce-tureen of fine rich gravy, and another of hot apple sauce, with a nice large floury potato, is not to be despised, and to my mind is worth half a dozen turkeys. I am afraid the sage and onion, the necessary accompaniment, causes it to be considered rather a vulgar dish. Never mind, let us be vulgar; it’s only once a year. The principal thing is the stuffing. Onions vary so in size that it is a little difficult to describe, but for a large goose you must take five large onions and ten fresh sage-leaves. If you are obliged to put up with dried leaves, you will want nearly twice the number. Take rather more than a quarter of a pound of bread-crumbs, about a couple of ounces of butter, and add some black pepper and salt. Christmas Dinners. Chop the onions very fine with the sage-leaves, and mix all up together ; and the yolks of a couple of eggs may be added if you wish to have the seasoning very rich, but they are by no means necessary.