A Nice Stew. — A pound of beef, with the addition of two or three potatoes, and the gravy of the last roast✪ A Nice Stew thickened with crum.bs of stale bread, makes an ample stew for an ordinary-sized family. Potted Meats. — Cooked meats that are left over and remain on hand should be potted. Cut the meat from the bone, chop fine, and COOKERY RECIPES. 439 season high with salt, pepper, cloves and cinnamon ; moisten with vinegar, wine, brandy, cider, or sauce or melted butter, according to the kind of meat or to suit your own taste. Then pack it tight into a stone jar and cover over the top with about quarter of an inch of melted butter✪ Potted Meats. It will keep months, and always afford a ready and excellent dish for the breakfast or tea-table. Roast Leg of Lamb. — Let the fire be moderate, and roast the joint slowly, basting it frequently till done, when it should be sprinkled with salt✪ Roast Leg of Lamb, and the gravy freed from all fat before serving. Beef Patties. — Chop fine rare roast beef, season with pepper, salt and a little onion. Make a plain paste✪ Beef Patties, cut into shape hke an apple puff, fill with the mince, and bake quickly. Spiced Veal. — Chop three pounds of veal-steak and one thick slice of salt pork as fine as sausage meat ; add to it three Boston crackers rolled fine, half a teacup of tomato catsup, three well-beaten eggs, one and one-half teaspoonful of salt, one teaspoonful of pepper, and one grated lemon. Mould it in the form of a loaf of bread, in a small dripping-pan ; cover with one rolled cracker, and baste with a teacupful of hot water and two tablespoonfuls of butter. Bake three hours, basting very often. This is an excellent dish for tea. Veal and Ham Sandwiches. — Sandwiches are good made of veal and knuckle of ham simmered a long time in a very little water, until perfectly tender, then freed from the bones and chopped to- gether. Spread the mixture like butter, add mustard, and cover with another piece of bread, lightly buttered, as for ordinary sandwiches. Ve.\l Pie (i). — Five pounds of good veal ; cut it in small pieces; put in a kettle with water to cover it ; cov^er close, and boil two hours. P^or crust, one and one-half cup of sour milk, one-half cup of sweet suet or butter ; one teaspoonful of salt, one teaspoonful of soda. But- ter a five-quart pan, and put in the crust. Do not roll it too thin. Put in your veal ; pepper and salt to taste ; pour in the water the veal was boiled* in ; a piece of butter the size of an egg ; dredge in a spoon- ful of flou✪ Spiced Vealr, roll a litde lard in the top crust, wet the edge of your under crust before putting the top on ; bake a nice brown. 440 THE hearthstone; or, life at home. Veal Pie (2). — The following is a good recipe for English ham and veal pie, which was a favorite with many of Dickens' characters : " Fry- two large veal cutlets from a leg of veal ; take half pound of ham ; cut the veal and ham in pieces about two inches square and place them in a saucepan with a quart of broth ; when nearly done pour in a dish and let cool ; thicken the gravy with butter and flour ; slice one large onion, three hard-boiled eggs ; add a little sage and chopped parsley, pepper and salt ; arrange meat and eggs in a dish, and pour gravy over; cover pie with puff paste✪ Veal Pie (2) and ornament with fancy cut pieces of paste ; make a hole on top.

AI-modernized reading of the original text

A Nice Stew. — A pound of beef, with the addition of two or three potatoes, and the gravy of the last roast thickened with crum.bs of stale bread, makes an ample stew for an ordinary-sized family. Potted Meats. — Cooked meats that are left over and remain on hand should be potted. Cut the meat from the bone, chop fine, and season high with salt, pepper, cloves and cinnamon ; moisten with vinegar, wine, brandy, cider, or sauce or melted butter, according to the kind of meat or to suit your own taste. Then pack it tight into a stone jar and cover over the top with about quarter of an inch of melted butter. It will keep months, and always afford a ready and excellent dish for the breakfast or tea-table. Roast Leg of Lamb. — Let the fire be moderate, and roast the joint slowly, basting it frequently till done, when it should be sprinkled with salt, and the gravy freed from all fat before serving. Beef Patties. — Chop fine rare roast beef, season with pepper, salt and a little onion. Make a plain paste, cut into shape like an apple puff, fill with the mince, and bake quickly. Spiced Veal. — Chop three pounds of veal-steak and one thick slice of salt pork as fine as sausage meat ; add to it three Boston crackers rolled fine, half a teacup of tomato catsup, three well-beaten eggs, one and one-half teaspoonful of salt, one teaspoonful of pepper, and one grated lemon. Mould it in the form of a loaf of bread, in a small dripping-pan ; cover with one rolled cracker, and baste with a teacupful of hot water and two tablespoonfuls of butter. Bake three hours, basting very often. This is an excellent dish for tea. Veal and Ham Sandwiches. — Sandwiches are good made of veal and knuckle of ham simmered a long time in a very little water, until perfectly tender, then freed from the bones and chopped together. Spread the mixture like butter, add mustard, and cover with another piece of bread, lightly buttered, as for ordinary sandwiches. Veal Pie (1). — Five pounds of good veal ; cut it in small pieces; put in a kettle with water to cover it ; cov^er close, and boil two hours. P^or crust, one and one-half cup of sour milk, one-half cup of sweet suet or butter ; one teaspoonful of salt, one teaspoonful of soda. Butter a five-quart pan, and put in the crust. Do not roll it too thin. Put in your veal ; pepper and salt to taste ; pour in the water the veal was boiled in ; a piece of butter the size of an egg ; dredge in a spoonful of flour, roll a litde lard in the top crust, wet the edge of your under crust before putting the top on ; bake a nice brown. 440 THE hearthstone; or, life at home. Veal Pie (2). — The following is a good recipe for English ham and veal pie, which was a favorite with many of Dickens' characters : " Frytwo large veal cutlets from a leg of veal ; take half pound of ham ; cut the veal and ham in pieces about two inches square and place them in a saucepan with a quart of broth ; when nearly done pour in a dish and let cool ; thicken the gravy with butter and flour ; slice one large onion, three hard-boiled eggs ; add a little sage and chopped parsley, pepper and salt ; arrange meat and eggs in a dish, and pour gravy over; cover pie with puff paste and ornament with fancy cut pieces of paste ; make a hole on top.

Records on this page

A Nice StewPotted MeatsRoast Leg of LambBeef PattiesSpiced VealVeal and Ham SandwichesVeal Pie (1)Veal Pie (2)

The hearthstone; or, Life at home