Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1875-08-31
Household Receipts
snrPs

BEEF SOUP-Crack the bone OF shin OF
beef and put II on TO boil IN one quart OF
water 10 every pound OF meat, and a large
teslSpoonful Of salt 10 each quart Of water.
Let II boil two hours. and skim II well
Then add four turnipS pared and cut IN
quarters. four onions. pared and sliced. two
carrots. scraped and cut in slices, one root
Of celery. cut in small pieces, and one bunch
OF sweet herbs. which should be washed
and tied with a thread. as they are 70 be
taken out when the soup Is served When
the vegetables are tender. take out the meat,
strain of the soup. and return II to the pot
again. thickeu il with q little iour mixed
with water then add some parsley, nnely
chopped. with more salt and pepper 10 the
taste. and some dumplinCS, made OF q tea
spoonful OF butter 20 two OF tOur. moist
ened with a little water OF milk. Drop
these dumplingS into the boiling soup let
them boil 1--WE minutes, and serve them with
soup in the tureen-
FmCASsE OF CmCEEN-Cut up a large
chicken into neat joints. Throw them into
boiling or Salted water for two or three
minutes Take them out, and rub each
piece with lemon cut in half Melt an
ounce % butter in a saucepan. add table
spoon Of flour, white pepper, salt, powdered
nutmeg 90 taste, and half q pint Of white
stock. with an onion. bunch Of parsley,
and some button mushrooms stir the sauce
till il bOilS then put in the pieces Of fowl
and let them stew gently. When done, re-
move the onion and parsley. lay the pieces
Of fowl neatly on q dish, stir into the sauce,
of the fire a couple Of yolks Of egg,
strained and beaten up with the juice OF
lemon. and pour IL over tse pieces OF fowl,
arranging the mushrooms round them
To BRou A FowL-Split the fowl down
the back. season il yery well with pepper.
and put il on the gridiron, with the inner
part next The fire, which must be very clear.
Hold the Cridirun az a considerable distance
from the rre. and allow the fowl 20 reulain
until il is nearly half done then turn II.
taking great care that II does not burn
Broil it Of fine brown, and serve It up
with stewed mushrooms, or a sauce with
picked mushrooms y duck may be
broiled in the same way. II the fowl Is
very large. half roast il, then cut II into
quarters. and finish il on the gridiron. II
will take from half an hour 20 three-quar-
ters Of an hour 70 cook
HAsHED MrTToS.-Fry an onion, chop
ped small. with some butter, till it Is
Drowned. add a tablespoonful Of flour, and
one and a half or two gills Of stock, with
few cloves. some whole pepper. salt 70
taste. q teaSpoouful Of walnut CatSup, half
that quantity Of Worcester sauce, and a
Tablespoonful Of tomato sauce; stir the
whole together. let il boil once or twice,
and strain the whole into a saucepan.
When cold, lay the pieces Of mutton in 1t
with this sauce and place the saucepan by
the side of the FIRE. 50 that the contents art
very gradually heated; shake the saucepan
occasionally but never LET the hash boil
Serve with Sppets Of bread fired in butter.
OYSTER SoUP.-Take one hundred oysters
out Of the liquor. To half Of the liquor
add 81 equal quantity Of water. Boil Ii
with one teScupfi Of crushed slspice, a
Ettle maze some cayenne pepper and salt
Let il boil twenty minutes, then strain II.
put Il back IN The stew pan, and add the
oysters As soon - il begins 10 boil. add a
teacupful Of cream. and little grated
cracker. rubbed in one ounce Of butter. As
s,On - the oysters are plump, serve them