Jane Hamilton's recipes

laid on the ice, it can be kept upwards of four weeks. Beef is also more tender after it has been kept a while buried in the ice. Before cooking the meats wash them well, and rub salt on them. Suspend by a cord fastened to the spit and then secured in a hook over the fireplace before a large fire, and turn the meat every minute or two. Put a dripping-pan underneath to catch the juice of the meat. About fifteen minutes before the meats are done, take the juice from the dripping-pan, put it in a skillet (if the dripping-pan is very hot, put in a little water to prevent the juice from burning), mix some flour in a very thin batter, and stir it in the gravy to thicken it. Let it stew until the meat is done. Ten minutes before serving up the meat sprinkle a little flour on it and turn constantly, so as to have it a light brown. The turkey should not have any flour sprinkled on it. If the turkey is poor, baste it with a little butter or a few thin slices of fat bacon; stuff the turkey with stale bread mixed with butter, (49) salt, and pepper. Tie the wings close to its side. SPICED ROUND OF BEEF. Take one ounce of black pepper, half an ounce of cloves, the same of allspice, pound these spices, add one grated nutmeg, one ounce of saltpetre, and two handfuls of salt. Rub the beef with about half a pint of molasses, then with the spices, salt, etc. Put it in an earthen dish and rub it with the hand every morning and turn it. It may be cooked in a fortnight or it may be kept six weeks. Stew or bake it in an oven or a pot with beef suet shredded fine over it. Add a quart of water and a pint of port or claret wine. It must be done slowly, taking care to keep all the steam in. It will require three or four hours to get it perfectly done, or perhaps five hours, according to the size of the round. (50) TRIPE. After the tripe has been well washed, it is put in hot water and scraped until all the coarse, hard substance which adheres to it is taken off. Soak it in cold water for ten or twelve hours ; then scrape it again, wash it well, and put it in weak salt water. Let it remain in salt water four days, changing the water every day; then boil it. After it is boiled put it in salt water to remain as long as it is desired to keep it. The length of time it may be kept depends upon the coldness of the weather. When you wish to serve it up, if it is to be stewed, put it on with water enough to cover it, in slices about three inches square, and let it stew until it is perfectly tender. Add a little thickening and salt and half a pint of milk or cream to a dish of the usual size. To prepare onion sauce for this dish, cut up some silver onions and put them on the fire in a saucepan with a little water, then add a spoonful of flour, enough to make a thin batter, season with salt, and put in a large slice of butter just before serving up the sauce. If you like the tripe fried, cut it in slices as you do for stewing, dip the slices in a batter made of eggs, flour, and water or milk and put them in a frying-pan, which should be properly heated and have sufficient lard in it. The thickest parts of the tripe are the best. TURKEY, BOILED.