Joe Tilden's recipes for epicures

Place five pounds of beef in a large pot half filled with water. Boil for three hours, having seasoned well with salt and pepper. Then add a large piece of pumpkin cut in pieces, a pint of string beans, a cup of corn, a large onion sliced, a carrot and a turnip diced, and a bell pepper minced. Simmer for half an hour. Then add half a cup of rice and one teaspoonful of saffron. Cook for half an hour longer. In another saucepan boil a cabbage, and in a third pan stew some peeled apples and bananas cut up. Put the meat in the center of a platter and place the mixed fruits and vegetables around it. Stewed Cold Mutton or Beef Place in a saucepan three onions sliced, a carrot and a potato diced; salt, pepper, a teaspoonful of lime juice or vinegar, with thin slices of cold meat. Cover closely and simmer for one hour, add half a cup of cold water and simmer one hour longer. Season with a tablespoonful of Worcestershire and thicken the gravy with an ounce of flour rubbed into butter. Lamb with Macaroni Cover the bottom of a baking pan with slices of bacon. Place on them a breast of young lamb and cover it with slices of bacon and thin slices of a peeled lemon. Season with salt and pepper, add a small onion minced and a cup of stock. Cover and bake slowly for two hours. Boil half a cup of macaroni in gravy to which a few peeled tomatoes may be added. When tender, place it on a serving dish, lay the lamb on it and pour over all the gravy which may be thickened with a little flour. Stewed Fresh Tongue Soak a fresh tongue in cold water for one hour, then boil it three hours and remove the skin. Place the tongue in a stewpan with half a head of celery, one turnip, one carrot and two onions cut in small pieces, one dozen cloves, salt and cayenne. Simmer for one and one-half hours. Take out the tongue and add to the gravy one tablespoonful of made mustard, one of Worcestershire sauce,. three tablespoonfuls of mushroom catsup, three pickeled gherkins chopped, one glass of port or red wine, and two ounces of butter, creamed with three ounces of browned flour. Cook until smooth. Return the tongue to the sauce and simmer half an hour. Pork Pie Cut into small pieces enough pork to fill a baking dish. Season it with salt, pepper and mace. Use no water. Cover the meat with a thick pastry crust and bake in a slow oven for two hours. Make a gravy of the bones and scraps of the pork, well seasoned, and pour into the pie after it is baked. To Barbecue a Pig (very old dish) Dress a pig of ten weeks old as if to roast. Make a stuffing of the liver, two anchovies, and sage leaves all chopped small; bread crumbs, four ounces of butter, salt, cayenne and a half pint of red wine. Stuff and sew the pig up. Roast at an open fire. Put in the dripping pan three bottles or more of red wine. Baste the pig frequently and when almost done put in the pan close to the fire two loaves of bread. Stand the pig in the dish for serving and put a lemon in his mouth. Place one of the loaves of bread _ MEATS _