Northern Ohio journal. [volume] (Painesville, Ohio) 1872-1896, 1873-07-19
PRABTICALs KINGS.
J.esfl y az I1s ~ -FTE'T- -
Edited by Mrs. j. G. CONANT.

Edlted by Mrs. JIG. CONANT.
. lSte,sed Beef.-Take a piece of fresh
Of beef, seven or eight
pounds; with sharp knife make five or
six incisiousi across. it right. through.
Cut as. .maay- square pieces of bacon, fat
and lean, long enough to go right
through from one side of the piece of
meat to- the other, .Ron each piece OF
bacon in a mixture of powdered pepper,
spices, and sweet herbs, and insert one
into each incision tie up. the meat care
fully. Line the bottom of a stew-pan
with slices of fat bacon; put the meat on
this, with some onions and carrots, cut
in slices, some sweet herbs, couple. of
bay leaves, parsley, whole pepper, and
salt to taste; add half a bottle Of COM
mon claret, and set the whole to stew
GENT s .for- some hours, turning the meat
oecasienaHy., At the time of serving
strain off the gravy. skim it:well of fat,
remove the string from the meat, pour
the gravy over it, and garnish with
Brussels sprouts plainly boiled.
Eftlet af, Keal.--A fillet of twelve or
fourteen pounds will require nearly
four hours roasting before good fire.
Make - some stuff1ng of a
quarter, of a pound of fnely-chopped
beefzsuet, and as much bread-erumbs, a
large spoonful. of gfinely-chopped pars-
ley, little esweet-marioraln, the rinds of
two lemons, grated, tablespoonful of
grated horse-radish, a little black pep
per, and: salt; these, all mixed together
well with two hard boiled, smoothly
| rubbed Eolks Of eggs. Introduce this
through the fillet, secure the stuffins
\ with skewers and twine, baste> it well,
| and make a; gravy of the dripping, skin
4 off the fat, and thicken with flour. Serve
hot. 49,.
| Beef-Stedk, smothered NTH lOnieas.-
Cnt up six onions very1fine; put. them
into saucepan with two cupfnls OF
hot water, about twooances of good but,
ter, some pepper and, salt dredge in !
little -four. Let it stew until the on.
ions, are quite soft; then have the steaf
brofled put it into the, saucepan witt
the eaieHss;; let it simmer about ten min
utet, andseltl to thetable very hot.
.Stesoed LamJ.-Take the best part of
neck of lamb. Put it into stew-pan
fry an onion with little butter, add i
TO- the lamb, with dozen chives
4 "a md ha II
roamspdA Stew gently i'm any kind o
broth for two hours. Fake it ont, straiI
the gravy, and serve with the mush
reons oalysS q i{
| Charlotte Rass.-To one ounce o
isinglaSs. add one pint of water, and boi
itaatiifelnced to half a pint. A Gus
tard made of half pint of new milk
thss yoiEsf of FOUR eggs, quarter of /
poandof sugar, one vanilla bean, boile,
III a little new milk, land when sufficient
ly boiled, put in the c,lstard. A quar-
of very rich, sweet cream, whipped un
til stiRs stir the lisinglass- water, whe
nearly,eool, into the custara, and the
. Stir. the Whipped cream thoroughly
Have your inqalllAll qalllll,,. lined with sponge
cake. SeryeIwitlf cream.
I Lemon Flammefy.-Saueeze four lem
{ ons into a basin, throwing in the1rinds
but not the seeds; add half pint G
! water, halfla pound of leaf-sngar, an
cover close for an. hour; take out til
lemon-rinds and again cover, and let
, stand all night. Then strain through
CLOTH, and add one ounce of isinglas:
and put in saucepan with six egg,
r well beaten; fset overathe fire, and kee
: stirring Lone. way. tills it is as thick
t cream. When milk-warm, put int
: moulds previously dipped in cold water
: Sponge! Pudding-A quarter of
1 pound of fiOnr, the same of sugar, bo
Z with one quart of milk 10 thick batter
after it is boiled, add quarter of
/. pound Of butter to it; mix well; then 4
T vide twelve eggs, the yolks from II
$ whites, mix the yolks in the batter, be;
q the. wlIttes tO.a stiff fsoth, then mix II
i whole together; put it into another pa
:, with some water in it, and bake it in
- ho1T OfcH. II u DC tateH with ilQfll
=, sauce.
C,tstard Blanc Monge.---One quart {
( water or milk, - fonr tablespoonfuls
- corn-starch, one tablespoonful of suga
f and pinch of salt. Let the water boi
. then add the corn starch and sugar tli
= solved in a little cold water. Whe
done, pour in "A deep dish, Or cups whio
:. have been wetted in cold water.
# Gloucester Pudding. = Weigh thr,
y eggs'in the slieli; take their weight
: flour and butter; take twelyes bitter Il
p monds and five ounces of pounded 81
gar; beat all together for half an hon
= and pnt the. mixture in .pndding-cup
), filing the cups only half fun. Bal
= them half an hour.