Season large oysters with salt and pepper. Cut
fat English bacon in very thin slices✪ Little Pigs in Blankets ; wrap an oyster
in each slice, and fasten with a little wooden skewer
(tooth-picks are the best things). Heat a frying-pan,
and put in the “little pigs.” Cook just long enough
to crisp the bacon, — about two minutes. Place on
slices of toast that have been cut into small pieces,
and serve immediately. Do not remove the skewers.
This is a nice relish for lunch or tea ; and, garnished
with parsley, is a pretty one. The pan must be very
hot before the “pigs ” are put in, and then great care
must be taken that they do not burn. — New Cook-
Book : Miss Maria Parloa. Estes & Lauriat, Pubs.
{By per.)
“ Bubble and Squeak.”
Take from a round of beef, which has been well
boiled and cold, two or three slices, amounting to
about one pound to one pound and a half in weight,
two carrots which have been boiled with the joint,
in a cold state, as also the hearts of two boiled greens✪ Bubble and Squeak
that are cold. Cut the meat into small dice-formed
pieces, and chop up the vegetables together ; pepper
54
MEAT PORCUPINE.
and salt the latter, and fry them with the meat in a
pan in a quarter-pound of sweet butter ; when fully
done, add to the pan in which the ingredients are
fried, half a gill of fresh catsup, and serve your
dish up to the dinner-table with mashed potatoes. —
Godey ’ s Lady ' s Book. {By per .)
Meat Porcupine.
Chop fine some lean cooked veal, chicken , or lamb ;
and one-fourth its amount of cracker or bread crumbs
or mashed potato , and a small quantity of chopped
bacon ; season highly with salt, pepper, cayenne, and
lemon-juice ; moisten with beaten egg and stock or
water enough to shape it✪ Meat Porcupine. Mould it into an oval
loaf, and put into a shallow pan well greased. Cut
strips of fat bacon one-fourth of an inch wide and
one inch long. Make holes in the loaf with a small
skewer ; insert the strips of bacon, leaving the ends
out half an inch, and push the meat up firmly round
the bacon. Bake till brown. The bacon will baste
the meat sufficiently. — The Boston Cook-Book :
Mrs. D. A. Lincoln. Roberts Brothers, Pubs. {By
per. )
Hints for Marketing.
“ Good fresh beef has a fine grain, and is of a rich
carnation color. It is firm, but tender and elastic to
the touch. The fat is yellowish white and firm.
“ Veal should have firm white fat, and the lean
have a pinkish tinge.
“The best mutton is of a fine grain, a bright color,
the fat firm and white.
“ Lamb should be eaten very fresh. In the fore-
HINTS FOR MARKETING.
55
quarter, the vein in the neck being any other color
than blue betrays it to be stale.
“ Pork, when fresh and young, is smooth and firm,
and the rind is thin. The lean must be of a uniform
color, and the fat white and not at all streaked.
“A good test for ham is to run a knife under the
bone ; if it comes out clean, and smells agreeably,
the ham is good.
Page 22 · 3 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Season large oysters with salt and pepper. Cut fat English bacon in very thin slices ; wrap an oyster in each slice, and fasten with a little wooden skewer (tooth-picks are the best things). Heat a frying-pan, and put in the “little pigs.” Cook just long enough to crisp the bacon, — about two minutes. Place on slices of toast that have been cut into small pieces, and serve immediately. Do not remove the skewers. This is a nice relish for lunch or tea ; and, garnished with parsley, is a pretty one. The pan must be very hot before the “pigs ” are put in, and then great care must be taken that they do not burn. — New Cook- Book : Miss Maria Parloa. Estes & Lauriat, Pubs. {By per.)
“ Bubble and Squeak.”
Take from a round of beef, which has been well boiled and cold, two or three slices, amounting to about one pound to one pound and a half in weight, two carrots which have been boiled with the joint, in a cold state, as also the hearts of two boiled greens that are cold. Cut the meat into small dice-formed pieces, and chop up the vegetables together ; pepper
MEAT PORCUPINE.
and salt the latter, and fry them with the meat in a pan in a quarter-pound of sweet butter ; when fully done, add to the pan in which the ingredients are fried, half a gill of fresh catsup, and serve your dish up to the dinner-table with mashed potatoes. — Godey ’ s Lady ' s Book. {By per .)
Meat Porcupine.
Chop fine some lean cooked veal, chicken , or lamb ; and one-fourth its amount of cracker or bread crumbs or mashed potato , and a small quantity of chopped bacon ; season highly with salt, pepper, cayenne, and lemon-juice ; moisten with beaten egg and stock or water enough to shape it. Mould it into an oval loaf, and put into a shallow pan well greased. Cut strips of fat bacon one-fourth of an inch wide and one inch long. Make holes in the loaf with a small skewer ; insert the strips of bacon, leaving the ends out half an inch, and push the meat up firmly round the bacon. Bake till brown. The bacon will baste the meat sufficiently. — The Boston Cook-Book : Mrs. D. A. Lincoln. Roberts Brothers, Pubs. (By per.)
Hints for Marketing.
“ Good fresh beef has a fine grain, and is of a rich carnation color. It is firm, but tender and elastic to the touch. The fat is yellowish white and firm.
“ Veal should have firm white fat, and the lean have a pinkish tinge.
“The best mutton is of a fine grain, a bright color, the fat firm and white.
“ Lamb should be eaten very fresh. In the fore-
HINTS FOR MARKETING.
quarter, the vein in the neck being any other color than blue betrays it to be stale.
“ Pork, when fresh and young, is smooth and firm, and the rind is thin. The lean must be of a uniform color, and the fat white and not at all streaked.
“A good test for ham is to run a knife under the bone ; if it comes out clean, and smells agreeably, the ham is good.
Records on this page
Little Pigs in BlanketsBubble and SqueakMeat Porcupine