Mutton Soup. — A neck of mutton, about five or six pounds, three
carrots, three turnips, two onions, a large bunch of sweet herbs, in-
cluding parsley ; salt and pepper to taste ; a little sherry, if liked ;
three quarts of water✪ Mutton Soup. Lay the ingredients in a covered pan before
the fire, and let them remain there the whole 'day, stirring occasionally.
The next day put the whole into a stewpan, and place it on a brisk
fire. When it commences to boil, take the pan off the fire, and put
it one side to simmer until the meat is done. When ready for use,
take out the meat, dish it up with carrots and turnips, and send it to
table ; strain the soup, let it cool, strain off all the fat, season and
thicken it with a tablespoonful, or rather more, of arrowroot ; flavor
with a little sherry, simmer for five minutes, and serve.
Force-meats. — For force-meats special attention is necessary.
The points which cooks should, in this branch of cookery, more par-
ticularly observe, are the thorough chopping of the suet, the com-
plete mincing of the herbs, the careful grating of the bread-crumbs,
and the perfect mixing of the whole. These are the three principal
ingredients of force-meats, and they can scarcely be cut too small,
as nothing like a lump or fibre should be anywhere perceptible.
To conclude, the flavor of no one spice or herb should be permitted
to predominate.
Force-meat for Pike, Carp, Haddock and various kinds of
Fish. — Ingredients : One ounce of fresh butter, one ounce of suet^
one ounce of fat bacon, one small teaspoonful of minced savory herbs,
including parsley; a little onion, when liked, shred very fine ; salt.
COOKERY RECIPES.
4IS
nutmeg and cayenne to taste ; four ounces of bread-crumbs, one egg.
Mix all the ingredients well together, carefully mincing them very
fine ; beat up the egg, moisten with it, and work the whole very
smoothly together. Oysters or anchovies may be added to this force-
meat, and will be found a great improvement.
Force-meat for Veal, Turkeys, Fowls, Hare, etc. — Two ounces
of ham or lean bacon, one-quarter pound of suet, the rind of half a
lemon, one teaspoonful of minced parsley, one teaspoonful of minced
sweet herbs ; salt, cayenne and pounded mace to taste ; six ounces of
bread-crumbs, two eggs. Shred the ham or bacon, chop the suet,
lemon-peel and herbs, taking particular care that all be very finely
mixed ; add a seasoning to taste of salt, cayenne and mace, and blend
all thoroughly together with the bread-crumbs before wetting. Now
beat and strain the eggs, work these up with the other ingredients,
and the force-meat will be ready for use. When it is made into balls,
fry of a nice brown in boiling lard, or put them on a tin and bake for
half an hour in a moderate oven. As we have stated before, no one
flavor should predominate greatly, and the force-meat should be of
sufficient body to cut with a knife, and yet not dry and heavy. For
very delicate force-meat, it is advisable to pound the ingredients to-
gether before binding with the eggs ; but, for ordinary cooking,
mincing very fine answers the purpose. Sufficient for a turkey or
a hare.
FISH.
General Directions for Dressing. — Great care and punctuality
are necessary in cooking fish. If not done sufficiently, or if done too
much, it is not good. It should be eaten as soon as cooked.
Page 263 · 1 recipe record on this page
Presented as published in 1883. 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
Mutton Soup. — A neck of mutton, about five or six pounds, three carrots, three turnips, two onions, a large bunch of sweet herbs, including parsley ; salt and pepper to taste ; a little sherry, if liked ; three quarts of water. Lay the ingredients in a covered pan before the fire, and let them remain there the whole 'day, stirring occasionally. The next day put the whole into a stewpan, and place it on a brisk fire. When it commences to boil, take the pan off the fire, and put it one side to simmer until the meat is done. When ready for use, take out the meat, dish it up with carrots and turnips, and send it to table ; strain the soup, let it cool, strain off all the fat, season and thicken it with a tablespoonful, or rather more, of arrowroot ; flavor with a little sherry, simmer for five minutes, and serve.
Force-meats. — For force-meats special attention is necessary. The points which cooks should, in this branch of cookery, more particularly observe, are the thorough chopping of the suet, the complete mincing of the herbs, the careful grating of the bread-crumbs, and the perfect mixing of the whole. These are the three principal ingredients of force-meats, and they can scarcely be cut too small, as nothing like a lump or fibre should be anywhere perceptible. To conclude, the flavor of no one spice or herb should be permitted to predominate.
Force-meat for Pike, Carp, Haddock and various kinds of Fish. — Ingredients : One ounce of fresh butter, one ounce of suet, one ounce of fat bacon, one small teaspoonful of minced savory herbs, including parsley; a little onion, when liked, shred very fine ; salt.
4IS
nutmeg and cayenne to taste ; four ounces of bread-crumbs, one egg. Mix all the ingredients well together, carefully mincing them very fine ; beat up the egg, moisten with it, and work the whole very smoothly together. Oysters or anchovies may be added to this forcemeat, and will be found a great improvement.
Force-meat for Veal, Turkeys, Fowls, Hare, etc. — Two ounces of ham or lean bacon, one-quarter pound of suet, the rind of half a lemon, one teaspoonful of minced parsley, one teaspoonful of minced sweet herbs ; salt, cayenne and pounded mace to taste ; six ounces of bread-crumbs, two eggs. Shred the ham or bacon, chop the suet, lemon-peel and herbs, taking particular care that all be very finely mixed ; add a seasoning to taste of salt, cayenne and mace, and blend all thoroughly together with the bread-crumbs before wetting. Now beat and strain the eggs, work these up with the other ingredients, and the force-meat will be ready for use. When it is made into balls, fry of a nice brown in boiling lard, or put them on a tin and bake for half an hour in a moderate oven. As we have stated before, no one flavor should predominate greatly, and the force-meat should be of sufficient body to cut with a knife, and yet not dry and heavy. For very delicate force-meat, it is advisable to pound the ingredients together before binding with the eggs ; but, for ordinary cooking, mincing very fine answers the purpose. Sufficient for a turkey or a hare.
FISH.
General Directions for Dressing. — Great care and punctuality are necessary in cooking fish. If not done sufficiently, or if done too much, it is not good. It should be eaten as soon as cooked.
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Mutton Soup