Fresh or corned beef is good minced fine, with boiled potatoes,
and warmed up with salt, pepper, and a little water — add butter just
before you take it up. Some people use the gravy that they have
Jsft the day before for the meat, but it is not as good when warmed
over, and there is no need of its being wasted, as it can be clarified,
and used for other purposes. ' Boiled onions or turnips are good mixed
with minced meat instead of potatoes.
Veal, lamb and mutton are good cut into small strips, and warmed
COOKERY RECIPES. 435
with boiled potatoes cut in slices, pepper, salt, a little water — add
butter just before you take it up. Roast beef and mutton, if not
previously cooked too much, are nice cut in slices, and just scorched
on a gridiron.
Meat, when warmed over, should be on the fire just long enough
to get well heated through ; if on too long, most of the juices of the
meat will be extracted, and rendered very indigestible.
Cold fowls are nice jointed and warmed with a little water, then
taken up and fried in butter till brown. A little flour should be
sprinkled on them before frying. Thicken the water that* the fowls
were warmed in, add a little salt, pepper and butter, and turn it over
the fowls.
Sausages. — Chop fresh pork very fine, the lean and fat together
(there should be rather more of the lean than the fat) ; season it highly
with salt, pepper, sage and other sweet herbs. If you like them, a
little saltpetre tends to preserve them. To tell whether they are
seasoned enough, do up a little in a cake and fry it. If not seasoned
enough, add more seasoning, and fill your skins, which should be
previously cleaned thoroughly. A little flour✪ Sausages mixed in with the
meat tends to prevent the fat from running out when cooked.
Sausage-meat is good done up in small cakes and fried. In summer,
when fresh pork cannot be procured, very good sausage cakes may
be made of raw beef, chopped fine with salt pork, and seasoned with
pepper and sage. When sausages are fried they should not be pricked,
and they will cook nicer to have a little fat put in the frying-pan with
them. They should be cooked slowly. If you do not like them very
fat, take them out of the pan when nearly done, and finish cooking
them on a gridiron. Bologna-sausages are made of equal weight each
of ham, veal and pork, chopped very fine, seasoned high, and boiled
in casings till tender, then dried.
Roast H.\unch of Venison. — Choose a haunch with clear, briglit,
and thick fat, and the cleft of the hoof smooth and close — the greater
quantity of fat there is the better quality will the meat be. As many
people object to venison when it has too much haul gout, ascertain
436 THE hearthstone; or, life at home. ✪ Roast Haunch of Venison
Page 277 · 2 recipe records 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
Fresh or corned beef is good minced fine, with boiled potatoes, and warmed up with salt, pepper, and a little water — add butter just before you take it up. Some people use the gravy that they have left the day before for the meat, but it is not as good when warmed over, and there is no need of its being wasted, as it can be clarified, and used for other purposes. ' Boiled onions or turnips are good mixed with minced meat instead of potatoes.
Veal, lamb and mutton are good cut into small strips, and warmed
with boiled potatoes cut in slices, pepper, salt, a little water — add butter just before you take it up. Roast beef and mutton, if not previously cooked too much, are nice cut in slices, and just scorched on a gridiron.
Meat, when warmed over, should be on the fire just long enough to get well heated through ; if on too long, most of the juices of the meat will be extracted, and rendered very indigestible.
Cold fowls are nice jointed and warmed with a little water, then taken up and fried in butter till brown. A little flour should be sprinkled on them before frying. Thicken the water that the fowls were warmed in, add a little salt, pepper and butter, and turn it over the fowls.
Sausages. — Chop fresh pork very fine, the lean and fat together (there should be rather more of the lean than the fat) ; season it highly with salt, pepper, sage and other sweet herbs. If you like them, a little saltpetre tends to preserve them. To tell whether they are seasoned enough, do up a little in a cake and fry it. If not seasoned enough, add more seasoning, and fill your skins, which should be previously cleaned thoroughly. A little flour mixed in with the meat tends to prevent the fat from running out when cooked. Sausage-meat is good done up in small cakes and fried. In summer, when fresh pork cannot be procured, very good sausage cakes may be made of raw beef, chopped fine with salt pork, and seasoned with pepper and sage. When sausages are fried they should not be pricked, and they will cook nicer to have a little fat put in the frying-pan with them. They should be cooked slowly. If you do not like them very fat, take them out of the pan when nearly done, and finish cooking them on a gridiron. Bologna-sausages are made of equal weight each of ham, veal and pork, chopped very fine, seasoned high, and boiled in casings till tender, then dried.
Roast H.\unch of Venison. — Choose a haunch with clear, briglit, and thick fat, and the cleft of the hoof smooth and close — the greater quantity of fat there is the better quality will the meat be. As many people object to venison when it has too much haul gout, ascertain
436 THE hearthstone; or, life at home.
Records on this page
SausagesRoast Haunch of Venison