Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1861-09-27
Domestic Receipts.

MEATS, PouLrRY, &c.--BEsr.--The
sirlon and middle ribs are considcred.the
best pieces for roasting aud require to be
well cooked, without being overdone.-
Pieces weighing from eight to twelve
pounds will require two and half hours
to cook before clear fire Or in modcr-
ately hot oven.
The Chuck, Rib, Brisket and round are
considered by cpicures to be the least de-
sirablc. They nay, however, by proper
cooking, be Of equal flavor.
Steaks cut from sirloin or tender part
of Il olud are preferable and should be
quickly broiled over clear bright wood
Goals these, as other meats cooked on
gridiron, should be kept closely covered
while broiling, by doing which the heat
penctratcs more rapidly.
A large Turkey takes from two and
half hours to three hours to roast; those
smaller less time say one and half to
two hours. 1t is impossible to lay down
any particular rule for roasting Poultry,
Game, &C., as very much depends upon
the size.
70 boil Poultry and Meat, always put
them in hot water, moderately salted
let them boil slowly till they arc perfect
ly tender.
Mutton, Pork, Lamb and Veal require
to be we'll cookel and are decidedly bet
ter overdonc than undcrdone.
BEEF STEAK,-Take three or moro SIR
loin steaks, wash and pound them; put
the cridiron over the fire, when heated,
put GU the steak, and cover closely; when
done, place them on hot dish, season
with pepper and salt and plenty Of fresh
butter, and place on table hot.
FREsH FsTI of all kinds, after being
thoroughly cleaned and washed, should bo
placed in cold water well salted for half
an hour before being fried, broiled, baked.
or boiled.
BEEF STEAK WITH OSIoNs.-Prepare
rump steak by pounding it till quite ten
der, season with salt, pepper and fresh
butter, put in the steak and fry it, when
brown on one side turn over, do not lctit
scorch, when nicely done, take it up, put
gradually cup Of hot water, seasoned
with more salt and pepper, if necessary,
then put the water over the fire to boil
again, and pour over the steak.
Peel two dozen onions, put them on to
boil with about two quarts of water, an
hour before the steak is put on to fry.
When the steak is done, cut them up, put
them in the frying pan, season well with
salt, pepper and butter sprinkle with -four
stir all well together, place over the fire,
stir often to prevent scorching, when they
are little brown and SOFT turn them
over the steak.
INDIAN MUFFINs.-Osc quart of In-
dian meal, one quart of wheat four, eight
eggs, two gills Of yeast, little salt, as
much warm milk as will make the whole
into Il thick batter, mix the Indian and
wheat flour together, stir in the milk, then
the yeast, and lastly the eggs; after they
have been well beaten, when the batter is
light, grease the gridde and muffin rings,
place the rings on the griddle, pour in the
batter, bake them brown on both sides
and serve hot, if for breakfast, set to rise
the night previous, if for tea, about l
o'clock.
Com BREAD.-Take two quarts milk,
five eggs, half ounce salt, lone tcaspoonful Of
cream tartar, two ounces butter, and take
Indian meal sufficient to make thick
batter; put into pans well creased, and
then bake in quick oven.
IoMMoNY,-Take two pounds of fine
homminy, wash it we'll let it soak in cold
water for one hour, strain the water off,
put in saucepan with water to cover it,
set on the fire to boil for two hours; you
can add good milk if you like, and salt to
your taste.