Prepare the chicken for frying in the same
manner as for a fricassee, taking out the
breast bone, which should be done also with
the fricasseed chicken. Put four ounces of
lard in a frying-pan of the right heat; dust
the chicken with flour, and rub a little salt
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JANE HAMILTON'S RECIPES
on it. Put it in the pan and let it fry until
it is a light brown. Have a half-pint of
sifted meal✪ Chicken, Fried made into a stiff mush, let it
get entirely cold, cut it into cakes, and fry
it a light brown. Also fry a little parsley
into the chicken.
999
CORNED BEEF. <4f
Cut up the beef about twelve hours after
it has been killed, throw the pieces you wish
corned into cold water, and let them remain
for an hour or two. After dripping, rub it
a little with salt, and then put it in the
brine. The brine is made of Liverpool salt
strong enough to bear an egg. Rub a tea-
spoonful of saltpet✪ Corned Beefre on every piece of beef
except the tongue and the rounds, which
should have double that quantity; the
tongue should have only half a teaspoonful.
The beef should always be entirely covered
by the brine. It is generally necessary to
put heavy stones on it to keep it under the
brine. If you wish to keep corned beef for
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JANE HAMILTON'S RECIPES
spring use, take it out of the brine after it
has been in for about four weeks and hang
it up in the meat house to smoke. It gives
the beef a good flavor to put some sugar in
the brine, say two pounds of brown sugar
to eight gallons of brine. Five teaspoon-
fuls of saltpetre is equal to one ounce.
FOWLS, BOILED WITH RICE.
Take pullets or full-grown fowls that have
been properly cleaned and stuffed and put
them on to boil in boiling water, the length
of time depending on the tenderness of the
fowls, varying from three-quarters of an
hour to two hours and a half. For two full-
grown fowls take half a pound of rice, wash
and boil it as for a vegetable soup. When
it is done season it with salt and mix up
a tablespoonful of flour with some cold water
to make a thin batter, stir it in the rice, and
let it stay on the fire until the batter is
done, then stir in a large slice of butter✪ Fowls Boiled with Rice.
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JANE HAMILTON'S RECIPES
Put the fowls in a dish, cover them with
the rice, and serve them up.
FRENCH BEEFSTEAK.
To prepare French beefsteak cut slices
about an inch thick of uncooked beef from
the steak part, dust them with flour, and
sprinkle salt on them. Put them in an oven
to fry with some shredded suet about five
hours before dinner. After frying on both
sides put in water enough to cover the meat
well. Let it stew until dinner. About
three-quarters of an hour before dinner put
in some small silver onions and tolerably
large potatoes; cook them until they are
done. Ten minutes before serving up the
steak put in some thickening and season
with salt and black pepper✪ French Beefsteak.
HAM, BOILED AND BAKED.
The length of time for boiling a ham de-
pends upon the size and age of the ham. A
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JANE HAMILTON'S RECIPES ✪ Ham, Boiled and Baked
Page 9 · 6 recipe records on this page
Presented as published in 1909. 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
Prepare the chicken for frying in the same manner as for a fricassee, taking out the breast bone, which should be done also with the fricasseed chicken. Put four ounces of lard in a frying-pan of the right heat; dust the chicken with flour, and rub a little salt
(42)
on it. Put it in the pan and let it fry until it is a light brown. Have a half-pint of sifted meal made into a stiff mush, let it get entirely cold, cut it into cakes, and fry it a light brown. Also fry a little parsley into the chicken.
CORNED BEEF.
Cut up the beef about twelve hours after it has been killed, throw the pieces you wish corned into cold water, and let them remain for an hour or two. After dripping, rub it a little with salt, and then put it in the brine. The brine is made of Liverpool salt strong enough to bear an egg. Rub a teaspoonful of saltpetre on every piece of beef except the tongue and the rounds, which should have double that quantity; the tongue should have only half a teaspoonful. The beef should always be entirely covered by the brine. It is generally necessary to put heavy stones on it to keep it under the brine. If you wish to keep corned beef for
(43)
spring use, take it out of the brine after it has been in for about four weeks and hang it up in the meat house to smoke. It gives the beef a good flavor to put some sugar in the brine, say two pounds of brown sugar to eight gallons of brine. Five teaspoonfuls of saltpetre is equal to one ounce.
FOWLS, BOILED WITH RICE.
Take pullets or full-grown fowls that have been properly cleaned and stuffed and put them on to boil in boiling water, the length of time depending on the tenderness of the fowls, varying from three-quarters of an hour to two hours and a half. For two fullgrown fowls take half a pound of rice, wash and boil it as for a vegetable soup. When it is done season it with salt and mix up a tablespoonful of flour with some cold water to make a thin batter, stir it in the rice, and let it stay on the fire until the batter is done, then stir in a large slice of butter.
(44)
Put the fowls in a dish, cover them with the rice, and serve them up.
FRENCH BEEFSTEAK.
To prepare French beefsteak cut slices about an inch thick of uncooked beef from the steak part, dust them with flour, and sprinkle salt on them. Put them in an oven to fry with some shredded suet about five hours before dinner. After frying on both sides put in water enough to cover the meat well. Let it stew until dinner. About three-quarters of an hour before dinner put in some small silver onions and tolerably large potatoes; cook them until they are done. Ten minutes before serving up the steak put in some thickening and season with salt and black pepper.
HAM, BOILED AND BAKED.
The length of time for boiling a ham depends upon the size and age of the ham. A
(45)
Records on this page
Chicken, FriedCorned BeefFowls Boiled with RiceFrench BeefsteakPork a la ModeHam, Boiled and Baked