BY MBS. ALFRED C. HABMEB.
(Wife of Representative from Pennsylvania.)
>AKE a leg of veal and remove the bone,
making several incisions in the thick part
beside. Make a stuffing of crackers, eggs,
chopped fat pork, sage, pepper and salt, enough to fill
the holes. Bind and skewer carefully together. Then
take very thick and fat pickled pork✪ Roast Veal, cut it into
slices as thin as you can with a very sharp knife, and
cover the veal entirely over with it, binding it se-
curely with strips of muslin (cords would cut the
meat as it cooked) ; put it in a deep dish and set it in
ii steamer; let it steam three hours. Eemove it, and
put it in the oven in a dripping-pan with the gravy
in the dish, and bake it an hour and a half or two
hours more— according to size, basting it constantly.
Peel off the fat and serve hot.
1/zArntsrf
44 STATESMEN'S DISHES;
BAKED HAM.
BY MRS. GEO T. BARNES.
(Wife of Representative from Georgia.)
j|AKE a ham weighing eight or ten pounds.
Prepare as for boiling, washing and scraping
it well; Then take one pint of flour✪ Baked Ham and make
a thick, stiff batter, and cover the ham all over with
it. Place it in a baking-pan raised on three muffin-
rings, and bake fifteen minutes for every pound, in
an oven heated as for turkey. When it is done, peel
off all the crust, including the skin of the ham, and
when it is cold slice it in thin slices.
AND HOW TO COOK THEM. 48
ROAST TURKEY.
BY MRS. GEO. W. SMITH.
(Wife of Representative from Illinois.)
jflKST stew the fowl slowly for half an hour ;
then fill with any desired dressing. Secure
the legs; run a skewer through the wings,
fastening them to the body ; skewer the neck fast to
the body underneath, and tie all securely with twine.
Place it in a covered roasting-pan that will retain all
the steam, and therefore all the flavor; pour the
liquor over it and baste it once in a while, but not so
frequently as if in an open pan. By the time the
turkey is nicely browned it will be done through, as
the covered pan prevents it from coloring prema-
turely. Serve with giblet gravy and cranberry
sauce.
GIBLET GRAVY.
Boil the giblets for two hours; then take them
out, chop the gizzard and heart, braid the liver, and
put them back again. Thicken with one tablespoon-
ful of flour wet with cold water, season with salt and
pepper. Let this simmer one hour longer, and when
you dish the turkey turn the drippings into the
gravy, boil up once, and send to the table.
Make all the gravy for poultry this way, omitting
the chopped gizzard in chicken gravy.
iccJ-U^i %
46
STATESMEN'S DISHES;
STUFFED HAM.
BY MBS. T. C. CATCHINGS.
(Wife of Representative from Mississippi.) ✪ Stuffed Ham
Page 10 · 3 recipe records on this page
Presented as published in 1890. 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
BY MBS. ALFRED C. HABMEB.
(Wife of Representative from Pennsylvania.)
TAKE a leg of veal and remove the bone, making several incisions in the thick part beside. Make a stuffing of crackers, eggs, chopped fat pork, sage, pepper and salt, enough to fill the holes. Bind and skewer carefully together. Then take very thick and fat pickled pork, cut it into slices as thin as you can with a very sharp knife, and cover the veal entirely over with it, binding it securely with strips of muslin (cords would cut the meat as it cooked) ; put it in a deep dish and set it in a steamer; let it steam three hours. Remove it, and put it in the oven in a dripping-pan with the gravy in the dish, and bake it an hour and a half or two hours more— according to size, basting it constantly. Peel off the fat and serve hot.
1/zArntsrf
BAKED HAM.
BY MRS. GEO T. BARNES.
(Wife of Representative from Georgia.)
TAKE a ham weighing eight or ten pounds. Prepare as for boiling, washing and scraping it well; Then take one pint of flour and make a thick, stiff batter, and cover the ham all over with it. Place it in a baking-pan raised on three muffinrings, and bake fifteen minutes for every pound, in an oven heated as for turkey. When it is done, peel off all the crust, including the skin of the ham, and when it is cold slice it in thin slices.
ROAST TURKEY.
BY MRS. GEO. W. SMITH.
(Wife of Representative from Illinois.)
FIRST stew the fowl slowly for half an hour ; then fill with any desired dressing. Secure the legs; run a skewer through the wings, fastening them to the body ; skewer the neck fast to the body underneath, and tie all securely with twine. Place it in a covered roasting-pan that will retain all the steam, and therefore all the flavor; pour the liquor over it and baste it once in a while, but not so frequently as if in an open pan. By the time the turkey is nicely browned it will be done through, as the covered pan prevents it from coloring prematurely. Serve with giblet gravy and cranberry sauce.
GIBLET GRAVY.
Boil the giblets for two hours; then take them out, chop the gizzard and heart, braise the liver, and put them back again. Thicken with one tablespoonful of flour wet with cold water, season with salt and pepper. Let this simmer one hour longer, and when you dish the turkey turn the drippings into the gravy, boil up once, and send to the table.
Make all the gravy for poultry this way, omitting the chopped gizzard in chicken gravy.
iccJ-U^i %
STUFFED HAM.
BY MBS. T. C. CATCHINGS.
(Wife of Representative from Mississippi.)
Records on this page
Roast VealBaked HamStuffed Ham