one quart of salt, two nutmegs grated, with one ounce of
cloves, and half an ounce of mace pounded up fine, and
rub the meat well with it, and put it in a tub provided
with a close cover ; take out the bone that runs through
the round, and fill the cavity thus formed with the salt
and saltpetre ; rub the round well with the spices, etc.,
every day for two weeks or longer, if you do not wish to
cook it at the end of that time. When ready to bring it
to table, wash the beef off ; fill the hole where the bone
was with a piece of suet ; lay the round on a board, take
a tape or piece of strong twine, and bind it to keep it
round and compact ; then put it in an oven that just fits
it ; strew some suet over the top, pour over a pint and a
half of water ; then make a paste out of a quart of flour✪ A Spiced Round of Beef
and cold water, nothing else ; roll it out and make it fit
all over the beef ; then place a thick sheet of paper over
that, and set it to bake. Allow five hours at least for the
baking, and do not remove the top crust until next day,
when it is perfectly cold.
When one has cut off of a spiced round until tired of
it the meat may be grated up, and will furnish a delight-
ful relish at tea or lunch.
To Broil Ham Nicely.
Slice the meat from the ham raw as thin as you can,
then put it into a pan of cold water ; set it on the stove
in a stewpan and let it come to a boil ; then have your
griddle hot, and broil the meat with a little butter dropped
into the pan and a plentiful sprinkling of black pepper✪ To Broil Ham Nicely.
A Stuffed Ham.
Boil the ham until you can remove the skin readily✪ A Stuffed Ham,
then gash it to the bone ; fill the cavities with a stuff-
ing made of stale bread-crumbs seasoned with butter,
VIRGINIA COOKSET'BOOK. im
pepper, salt, and a sprinkling of thyme or parsley, if you
like those herbs; then grate bread-crumbs finely over
the top ; brush with the yolk of eggy and bake slowly till
done. Or, if you serve a hot-boiled ham for dinner one
day, and but little of it is used, fill up the space whence
slices have been cut — near the hock it should be — with a
stuffing as directed above, and let it remain in the oven
just long enough to brown nicely, no further cooking
being required.
To Cube Tongues.
Select large ones ; rub them in salt, and lay them where
they may drain for two days, and then drop them into
a brine made just as directed for corned-beef. If you like
them smoked, when sufficiently salt, ten days or two
weeks will answer ; take them out of the brine, rub them
dry with corn-meal ; then spread them on a board and
paint them well over with pyroligneous acid, which you
can buy from any good druggist; then run a string
through the small end, and hang them up to dry.
To Cure Rennet.
Take the stomach from the calf as soon as it is killed ;
do not wash it, but hang it in a dry cool place for four or
five days ; then turn it inside out ; slip off all the curd nice-
ly with the hand ; fill it with a little saltpetre mixed with
a good handful of salt, and lay it in a small pot. Pour
over it a small teaspoonful of vinegar, and sprinkle a
handful of salt over it ; cover it closely, and keep it for
use. You must not wash it, for that would weaken the
gastric juice and injure the rennet. After it has been
salted six or eight weeks cut off a piece four or five
inches long ; put it in a large mustard-bottle, or any ves-
sel that will hold about a pint and a half ; put on it five
gillff ^f cold water and two gills of rose brandy or sherry
276 VIRGINIA COOKERY-BOOK.
Page 129 · 3 recipe records on this page
Presented as published in 1884. 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
one quart of salt, two nutmegs grated, with one ounce of cloves, and half an ounce of mace pounded up fine, and rub the meat well with it, and put it in a tub provided with a close cover ; take out the bone that runs through the round, and fill the cavity thus formed with the salt and saltpetre ; rub the round well with the spices, etc., every day for two weeks or longer, if you do not wish to cook it at the end of that time. When ready to bring it to table, wash the beef off ; fill the hole where the bone was with a piece of suet ; lay the round on a board, take a tape or piece of strong twine, and bind it to keep it round and compact ; then put it in an oven that just fits it ; strew some suet over the top, pour over a pint and a half of water ; then make a paste out of a quart of flour and cold water, nothing else ; roll it out and make it fit all over the beef ; then place a thick sheet of paper over that, and set it to bake. Allow five hours at least for the baking, and do not remove the top crust until next day, when it is perfectly cold.
When one has cut off of a spiced round until tired of it the meat may be grated up, and will furnish a delightful relish at tea or lunch.
To Broil Ham Nicely.
Slice the meat from the ham raw as thin as you can, then put it into a pan of cold water ; set it on the stove in a stewpan and let it come to a boil ; then have your griddle hot, and broil the meat with a little butter dropped into the pan and a plentiful sprinkling of black pepper.
A Stuffed Ham.
Boil the ham until you can remove the skin readily, then gash it to the bone ; fill the cavities with a stuffing made of stale bread-crumbs seasoned with butter,
VIRGINIA COOKERY-BOOK. im
pepper, salt, and a sprinkling of thyme or parsley, if you
like those herbs; then grate bread-crumbs finely over
the top ; brush with the yolk of egg and bake slowly till
done. Or, if you serve a hot-boiled ham for dinner one
day, and but little of it is used, fill up the space whence
slices have been cut — near the hock it should be — with a
stuffing as directed above, and let it remain in the oven
just long enough to brown nicely, no further cooking
being required.
To Cure Tongues.
Select large ones ; rub them in salt, and lay them where they may drain for two days, and then drop them into a brine made just as directed for corned-beef. If you like them smoked, when sufficiently salt, ten days or two weeks will answer ; take them out of the brine, rub them dry with corn-meal ; then spread them on a board and paint them well over with pyroligneous acid, which you can buy from any good druggist; then run a string through the small end, and hang them up to dry.
To Cure Rennet.
Take the stomach from the calf as soon as it is killed ; do not wash it, but hang it in a dry cool place for four or five days ; then turn it inside out ; slip off all the curd nicely with the hand ; fill it with a little saltpetre mixed with a good handful of salt, and lay it in a small pot. Pour over it a small teaspoonful of vinegar, and sprinkle a handful of salt over it ; cover it closely, and keep it for use. You must not wash it, for that would weaken the gastric juice and injure the rennet. After it has been salted six or eight weeks cut off a piece four or five inches long ; put it in a large mustard-bottle, or any vessel that will hold about a pint and a half ; put on it five gills of cold water and two gills of rose brandy or sherry
Records on this page
A Spiced Round of BeefTo Broil Ham NicelyA Stuffed Ham