wendys-llc/domestic-receipts huggingface dataset:
Roast Lamb

The fore and hind quarter of lamb are used for roasting. Rub on a
little softened butter, and then some salt and pepper, heat the bony
side first, then turn and roast by a brisk fire, allowing about
fifteen minutes to a pound, and rather more if fresh killed, or the
weather cold. Put a pint of water and a teaspoonful of salt in the
dripping-pan, and a little lard, or butter. Lamb is to be cooked
thoroughly.

The following is a very excellent _sauce_ for roast lamb. Pick, wash,
and shred fine, some fresh mint, put on it a tablespoonful of sugar,
and four tablespoonfuls of vinegar; or, chop some hard pickles to the
size of capers, and put them to half a pint of melted butter, and a
teaspoonful of vinegar.
Roast Mutton

The saddle, shoulder, and leg are used for roasting.

Rub the mutton with butter, and then with salt and pepper, and some add
pounded allspice, or cloves. Put butter, or lard, in the dripping-pan,
with a quart of water, or a pint for a small piece, and baste it often.
Set the bony side toward the fire, at some distance, that it may heat
through before roasting. Allow about a quarter of an hour for every
pound. Mutton should be cooked rare.

Make a brown gravy, and serve it with currant jelly.
Roast Veal

The loin is the best for roasting, the breast and rack the next best.
Wash the piece to be roasted in cold water, rub a little butter
softened over it, and then some pepper and salt, put a pint or more
water in the dripping-pan, and unless there is a good deal of fat, a
bit of lard, or butter, and baste often. Set the bony side first to
the fire to heat. Allow twenty minutes for every pound, and if cold,
or fresh killed, a little more. Veal should be cooked very thoroughly.
In roasting any part except the loin, cut slits in the veal and draw
through the bits of salt pork, which, while roasting, impart a flavor
to the veal.
To Roast a Fillet or Leg of Veal

Cut off the shank bone of a leg of veal, and cut gashes in what
remains. Make a dressing of chopped raw salt pork, salt, pepper,
sweet herbs and bread crumbs, or use butter instead of pork. Stuff
the openings in the meat with the dressing, put it in a bake-pan with
water, just enough to cover it, and let it bake, say two hours for
six pounds. Or put it in a tin oven, and roast it two or three hours,
according to the size.
Baked, or Roasted Pig

Take a pig that weighs from seven to twelve pounds, and as much as five
weeks old. Wash it thoroughly outside and inside. Take any fresh cold
meat, say one pound, and a quarter of a pound of salt pork, and twice
as much bread as you have meat.

Chop the bread by itself, and chop the meat and pork fine and mix
all together, adding sweet herbs, pepper and salt, half a tea-cup
of butter, and one egg. Stuff the pig with it, and sew it up tight.
Take off the legs at the middle joint. Put it into a dripping-pan
with cross-bars or a grate to hold it up, and with the legs tied, and
pour into the pan a pint of water and set it in the oven. As soon as
it begins to cook, swab it with salt and water, and then in fifteen
minutes do it again. If it blisters it is cooking too fast; swab it,
and diminish the heat. It must bake, if weighing twelve pounds, three
hours. When nearly done, rub it with butter. When taken out set it for
three minutes in the cold, to make it crisp.
To Roast a Spare Rib

Rub with salt, pepper, and powdered sage. Put the bone side to warm
slowly. Dredge on a little flour, and put a little salted water and
butter into the dripping-pan, and baste with it. If large, it requires
three hours; if small, only one to cook it. Pork must be cooked slowly
and very thoroughly.
Roast Turkey

Wash the outside and inside very clean. Take bread crumbs, grated or
chopped, about enough to fill the turkey, chop a bit of salt pork, the
size of a good egg, and mix it in, with butter, the size of an egg,
pepper, salt, and sweet herbs to your taste. Then beat up an egg and
work in. Fill the crop and the body, sew them up, and tie the legs and
wings, and spit them. Set it where it will gradually heat, and turn it
once or twice, while heating, for fifteen minutes. Then put it up to
the fire, and allow about twenty-five minutes for each pound. Turkey
must be cooked very thoroughly. It must roast slowly at first, and be
often basted with butter on a fork. Dredge it with flour just before
taking it up, and let it brown.

Put the inwards in a skillet to boil for two hours, chop them up,
season them, use the liquor they are boiled in for gravy, and thicken
it with brown flour, and a bit of butter, the size of a hen’s egg. This
is the giblet sauce. Take the drippings, say half a pint, thickened
with a paste, made of a tablespoonful of brown, or white flour, and let
it simmer five minutes, and then use it for thin gravy.
Roast Goose

A goose should be roasted in the same manner as a turkey. It is better
to make the stuffing of mashed potatoes, seasoned with salt, pepper,
sage, and onions, to the taste. Apple sauce is good to serve with it.
Allow fifteen minutes to a pound, for a gosling, and twenty or more for
an older one. Goose should be cooked rare.
Roast Chickens

Wash them clean outside and inside, stuff them as directed for turkeys,
baste them with butter, lard, or drippings, and roast them about an
hour. Chickens should be cooked thoroughly. Stew the inwards till
tender, and till there is but little water, chop them and mix in gravy
from the dripping-pan, thicken with brown flour, and season with salt,
pepper, and butter. Cranberry, or new-made apple sauce, is good with
them.
Roast Ducks

Wash the ducks, and stuff them with a dressing made with mashed
potatoes, wet with milk, and chopped onions, sage, pepper, salt, and
a little butter, to suit your taste. Reserve the inwards to make the
gravy, as is directed for turkeys, except it should be seasoned with
sage and chopped onions. They will cook in about an hour. Ducks are
to be cooked rare. Baste them with salt water, and before taking up,
dredge on a little flour and let it brown.

Green peas and stewed cranberries are good accompaniments.

Canvass-back ducks are cooked without stuffing.

Wild ducks must be soaked in salt and water the night previous, to
remove the fishy taste, and then in the morning put in fresh water,
which should be changed once or twice.
Mutton and Beef Pie

Line a dish with a crust made of potatoes, as directed in the Chicken
Pot Pie. Broil the meat ten minutes, after pounding it till the fibres
are broken. Cut the meat thin, and put it in layers, with thin slices
of broiled salt pork, season with butter, the size of a hen’s egg,
salt, pepper, (and either wine or catsup, if liked); put in water till
it nearly covers the meat, and dredge in considerable flour, cover it
with the paste, and bake it an hour and a half if quite thick. Cold
meats are good cooked over in this way. Cut a slit in the centre of the
cover.
Chicken Pie

Joint and boil two chickens in salted water, just enough to cover them,
and simmer slowly for half an hour. Line a dish with raised or potato
crust, or pie crust, then put the chicken in layers, with thin slices
of broiled pork, butter, the size of a goose egg, cut in small pieces.
Put in enough of liquor, in which the meat was boiled, to reach the
surface, salt and pepper each layer, dredge in a little flour, and
cover all with a light, thick crust. Ornament the top with the crust,
and bake about one hour in a hot oven. Make a small slit in the centre
of the crust. If it begins to scorch, lay a paper over a short time.
Mutton Haricot

Make a rich gravy by boiling the coarser parts for the liquor, and
seasoning with pepper, spice, and catsup. Cut into the gravy, carrots,
parsnips, onions, and celery, boiled tender; then broil the mutton,
first seasoning it with salt and pepper, put them into the gravy, and
stew all about ten minutes. Garnish with small pickles.
To Cook a Shoulder of Lamb

Check the shoulder with cuts an inch deep, rub on first butter, then
salt, pepper, and sweet herbs, over these put the yolk of an egg and
bread crumbs, and then bake or roast it a light brown. Make a gravy of
the drippings, seasoning with pepper, salt, and tomato catsup, and also
the grated rind and juice of a lemon; thicken with a very little flour.
Rice Chicken Pie

Line a pudding dish with slices of broiled ham, cut up a boiled
chicken, and nearly fill the dish, filling in with gravy or melted
butter; add minced onions if you like, or a little curry powder, which
is better. Then pile boiled rice to fill all interstices, and cover the
top quite thick. Bake it for half or three quarters of an hour.
Potato Pie

Take mashed potatoes, seasoned with salt, butter, and milk, and line a
baking dish. Lay upon it slices of cold meats of any kind with salt,
pepper, catsup, and butter, or gravy. Put on another layer of potatoes,
and then another of cold meat as before. Lastly, on the top put a cover
of potatoes.

Bake it till it is thoroughly warmed through, and serve it in the dish
in which it is baked, setting it in, or upon another.
General Remarks

It is best to fry in lard not salted, and this is better than butter.
Mutton and beef suet are good for frying. When the lard seems hot, try
it by throwing in a bit of bread. When taking up fried articles, drain
off the fat on a wire sieve.
A nice Way of Cooking Calf’s or Pig’s Liver

Cut it in slices half an inch thick, pour on boiling water and then
pour it off _entirely_, then let the liver brown in its own juices,
turning it till it looks brown on both sides. Take it up and pour into
the frying-pan enough cold water to make as much gravy as you wish;
then sliver in onion, cut fine, add a little salt and nutmeg, and a bit
of butter to season it, let it boil up once, then put back the liver
for a minute, and then set it on the table.
Fried Veal Cutlets

Take half a pint of milk, add a well-beaten egg, and flour enough to
make a batter. Fry the veal brown in some sweet lard, then dip it in
the batter and fry again till brown. Drop in some spoonfuls of batter,
to fry after the veal is taken up, and put them on the top of the veal.
Then put a little thin flour paste into the gravy, adding salt and
pepper, and after one boil, pour it over the whole. The veal must be
cut quite thin, and it should cook nearly an hour in the whole.
Fricassee Chickens

Wash the chickens and divide them into pieces, put them in a pot, or
stew-pan, with several slices of salt ham, or pork, and sprinkle each
layer with salt and pepper; cover them with water, and let them simmer
till tender, keeping them covered. Then take them up, and mix with the
gravy a piece of butter the size of a hen’s egg, and a paste made of
two teaspoonfuls of flour wet up with the gravy. Put back the chickens
and let them stew five minutes. Then spread crackers, or toasted bread,
on the platter, put the chickens on it, and pour the gravy over.

In case it is wished to have them browned, take them out when nearly
cooked and fry them in butter till brown, or pour off all the liquid
and fry them in the pot.
Meats Warmed over

Cold beef is best made into pies as in a foregoing receipt. Veal is
best made into hashes, or force meat, as in following receipts. If it
is liked more simply cooked, chop it fine, put in water just enough to
moisten it, butter, salt, pepper, and a little juice of a lemon. Some
like a little lemon rind grated in. Heat it through, but do not let it
fry. Put it on buttered toast, and garnish it with slices of lemon.

Cold salted, or fresh beef are good chopped fine with pepper, salt,
and catsup, and water enough to moisten a little. Add some butter
just before taking it up, and do not let it fry, only heat it hot. It
injures cooked meat to cook it again. Cold fowls make a nice dish to
have them cut up in mouthfuls, add some of the gravy and giblet sauce,
a little butter and pepper, and then heat them through.
A nice Way of Cooking Cold Meats

Chop the meat fine, add salt, pepper, a little onion, or else tomato
catsup, fill a tin bread pan one-third full, cover it over with boiled
potatoes salted and mashed with cream or milk, lay bits of butter on
the top and set it into a Dutch, or stove oven, for fifteen or twenty
minutes.
A Hash of Cold Meat for Dinner (very good)

Peel six large tomatoes and one onion, and slice them. Add a spoonful
of sugar, salt and pepper, and a bit of butter the size of a hen’s egg,
and half a pint of cold water. Shave up the meat into small bits, as
thin as thick pasteboard. Dredge flour over it, say two teaspoonfuls,
or a little less. Simmer the meat with all the rest for _one hour_, and
then serve it, and it is very fine.

Dried tomatoes can be used. When you have no tomatoes, make a gravy
with water, pepper, salt, and butter, or cold gravy: slice an onion in
it, add tomato catsup (two or three spoonfuls), and then prepare the
meat as above, and simmer it in this gravy _one hour_.
Cold Meat Turnovers

Roll out wheat dough very thin, and put in it, like a _turnover_, cold
meat chopped fine, and seasoned with pepper, salt, catsup, and sweet
herbs. Make small ones, and fry them in lard till the dough is well
cooked.
Head Cheese

Boil in salted water the ears, skin, and feet of pigs till the meat
drops from the bones; chop it like sausage meat. Season the liquor with
pepper, salt, cloves, nutmeg, and cinnamon, or with pepper, salt, and
sweet herbs, mix the meat with it, and while hot tie it in a strong bag
and keep a heavy stone upon it until quite cold.
Souse

Cleanse pigs’ ears and feet and soak them a week in salt and water,
changing the water every other day. Boil eight or ten hours till
tender. When cold put on salt, and pour on hot spiced vinegar. Fry them
in lard.
Tripe

Scrape and scour it thoroughly, soak it in salt and water a week,
changing it every other day. Boil it eight or ten hours, till tender;
then pour on spiced hot vinegar, or fry or broil it.
Force Meat Balls (another Hash.)

Chop cold veal fine with one-fourth as much salt pork. Season with
salt, pepper, and sweet herbs. Make them into balls and fry them brown.
To Prepare Cold Beef Steaks

Put a fine minced onion into a stew-pan, and add half a dozen cloves
and as many pepper corns, pour on a coffee cup of boiling water, and
add three large spoonfuls of butter, or some gravy. Let it simmer ten
minutes. Then cut up the beef in mouthfuls and put into this gravy to
simmer four or five minutes, till heated through, but do not let it
cook any more, as it is not healthful.

Three large tomatoes stewed with the onion improves this.
A nice Way of Cooking Cold Boiled Ham

Make quite a thin batter of flour, water, and eggs, with a little salt.
Pour the batter over the bottom of a Dutch oven, or frying-pan, which
has a very little hot butter, or lard in it; say three great spoonfuls.
Let the batter be no thicker on the bottom than a straw; let it fry a
couple of minutes and then cover the batter with _very_ thin slices of
ham, and pour a thin cover of batter over them. Let it fry till the
bottom looks a yellowish brown (have a hot fire), then cut it into
squares, or into triangular quarters, or eighths, and turn it with a
knife, and let it fry till the other side is browned.
Another Way of Cooking Cold Ham

Cut up all the bits and ends, put them in a frying, or sauce pan, with
a very little water and some butter. When warmed through, break in some
eggs and stir them up with the ham until the egg is hardened.
A Veal Hash

Cut up cooked veal into strips, flour them and fry them to a light
brown, in butter. Then take them up and mix as much hot water as there
is gravy, add a little flour paste, season with salt, pepper, catsup,
and lemon-juice, then add the meat and heat it hot.
Veal Balls (another Hash)

Chop the cold veal fine, removing hard portions, add as much bread
crumbs as there is of meat, and half as much broiled salt pork chopped
fine. Moisten all with a glass of white wine if you like it, put in two
eggs, and season with salt, pepper, sweet herbs, and a little nutmeg.
Form them into balls and fry in butter.
General Remarks

It is best to oil the bars of the gridiron with suet and also warm
them before putting the meat on. Chalk is sometimes rubbed on to
the gridiron, when fish is to be broiled. It is desirable to keep a
gridiron expressly for fish, otherwise meat is often made to taste
fishy.
Broiled Ham

Cut the ham into thin slices, and broil it very quickly over a hot
fire, then put on butter and a little pepper.
Broiled Veal Cutlets

Cut the veal into slices a quarter of an inch thick, lay them on the
gridiron with an equal number of slices of salt pork beside them. When
cooked, put the veal on to the dish, butter, salt, and pepper it well,
and lay the salt pork on the top of it. Veal needs to broil a good
while, till it looks done when cut open.
Broiled Mutton Chops

These must be broiled over a quick fire and not cooked so much as veal.
Broiled Pork Steaks

These must be cut rather thin, broiled quick, and very thoroughly.
Beef Steaks

Those from the sirloin are best, those from the shoulder clod and
round are not so good, but cheaper. Meat, if tough, is made more tender
by pounding, if it is done very thoroughly, so as to break the fibres.
Cut the steaks from half an inch to an inch thick. Broil on hot coals,
and the quicker it is done the better. Ten or twelve minutes is enough
time. Turn it four or five times, and when done put on butter, salt,
and if you like pepper, and on both sides. Do not let your butter be
turned to oil before putting it on. It is best to have beef tongs to
turn beef, as pricking it lets out the juices. Often turning prevents
the surface from hardening and cooks it more equally.
Beef Liver

Cut it in slices half an inch thick, pour boiling water on it, broil it
with some thin slices of salt pork dipped in flour; then cut the liver
and pork up into mouthfuls, put them in a frying-pan with a little
butter, pepper, and salt, and stew them three or four minutes.
To Poach Eggs

Beat the eggs to a froth, pour them into a buttered tin, set it on
coals, add salt and butter, stir till cooked, and then put it on to
buttered toast.
To Boil Eggs

Put them into boiling water and allow three minutes if you wish only
the white hardened, and five minutes if you wish them hard. Another and
more delicate way is to break them into boiling water and let them boil
three or four minutes. Then take them up with a skimmer, draining them
well, and lay them on buttered toast, and spread a little butter on
them.

Another, and the best way to boil them when in the shell, is to pour
on boiling water and let them stand five minutes. Then pour it off and
pour on more boiling water, and let them stand five minutes longer.

This is the way in which they are cooked in egg boilers, which are set
upon the table.
A Salt Relish

Cut salt pork into thin slices, fry them till crisp, take them out and
pour a little water to the fat, dredge in a little flour, and put in a
little pepper. Then cut up the pork in mouthfuls and put to this gravy.
Egg Frizzle (very good)

Pour boiling water on to salt, smoked beef slivered. Pour off the water
and then frizzle it in the frying-pan with butter. When done, break in
two or three eggs, and stir it till the egg is hardened.
Frizzled Beef

Sliver smoked beef, pour on boiling water to freshen it, then pour off
the water and frizzle the beef in butter.
Veal Cheese

Prepare equal quantities of sliced boiled veal and smoked tongue,
boiled, skinned, and sliced.

Pound each separately in a mortar, moistening with butter as you
proceed.

Then take a stone jar, or tin can, and mix them in it, so that it will,
when cut, look mottled and variegated. Press it hard and pour on melted
butter. Keep it covered in a dry place. To be used at tea in slices.
A Codfish Relish

Take thin slivers of codfish, lay them on hot coals, and when a
yellowish brown, set them on the table.
Another Way

Sliver the codfish fine, pour on boiling water, drain it off, and add
butter, and a very little pepper, and heat them three or four minutes,
but do not let them fry.
Salt Herrings

Heat them on a gridiron, remove the skin, and then set them on the
table.
French Vegetable Soup

Take a leg of lamb, of moderate size, and four quarts water. Of
potatoes, carrots, cabbage, onions, tomatoes, and turnips take a
tea-cup full of each, chopped fine. Salt and black pepper to your taste.

Wash the lamb, and put it into the four quarts of cold water. When the
scum rises take it off carefully with a skimmer. After having pared
and chopped the vegetables, put them into the soup. Carrots require
the most boiling, and should be put in first; onions require the least
boiling, and are to be put in the last.

This soup requires about three hours to boil.
Plain Calf’s Head Soup

Boil the head and feet in just water enough to cover them; when tender
take out the bones, cut in small pieces, and season with marjoram,
thyme, cloves, salt, and pepper.

Put all into a pot, with the liquor, and four spoonfuls of thin batter,
stew gently an hour, then, just as you take it up, add two or three
glasses of Port wine, and the yolks of eggs boiled hard.
An Excellent Simple Mutton Soup

Put a piece of the fore quarter of mutton into salted water, enough to
more than cover it, and simmer it slowly two hours. Then peel a dozen
turnips, and six tomatoes, and quarter them, and boil them with the
mutton till just tender enough to eat. Thicken the soup with pearl
barley. Some add sliced tomatoes, or the juice and rind of a lemon. Use
half a tea-cup of rice if you have no pearl barley.
Pea Soup

Soak dry peas over night, putting a quart of water to each quart of
peas. Next morning boil them an hour in this water, and ten minutes
before the hour expires put in a teaspoonful of saleratus. Change them
to fresh water, put in a pound of salt pork, and boil three or four
hours, till the peas are soft. Green peas need no soaking, and must
boil not more than an hour. When taken up, add butter.
Portable Soup

Boil down the meat to a thick jelly, season it highly with salt,
spices, and wine, or brandy; when cold, cut it in square inches, and
dry them in the sun. Keep them in a tight tin vessel, and when you use
them put a quart of boiling water to one, or two of the cakes, which
should be one inch square, and the fourth of an inch thick. Vegetables
can be added.
A Rich Mock Turtle Soup

Divide the lower from the upper part of the head, and put the head in a
gallon of water, and boil till tender.

Strain the liquor, and let it stand till the next day, and then take
off the fat. Three quarters of an hour before serving it, hang it over
the fire and season it with pepper, salt, mace, cloves, and sweet
herbs, tied up in a small bag; add half a pint of rich gravy. Darken it
with fried sugar, or browned flour; add the juice of two lemons, the
yolks of eight eggs, boiled hard, and force meat balls. Just before
taking up, pour in half a pint of wine.
Another Dry Pea Soup

Soak the peas over night. Put a pound and a half of split peas into
four quarts of water, with roast beef, or mutton bones, and a ham bone,
or slices of ham. Add two heads of celery and two onions, and stew
slowly till the peas are soft. Then strain the peas through a coarse
sieve, and put them back and season to your taste with pepper and salt.
Let it boil one hour longer. When you have no celery use a teaspoonful
of essence of celery, or a spoonful of celery vinegar.
Clam Soup

Wash a peck of clams and boil them in a pint of water, till those on
the top open and they come out easily. Strain the liquor, and add a
quart of milk. When it just boils thicken with two and a half spoonfuls
of flour, worked into three of butter, with pepper, mace, and other
spices to your taste. It is better without spice.
Oyster Soup

Put a gallon of water to a knuckle of veal, boil it to two quarts,
strain and add the juice of the oysters you are to use. Add pepper and
salt to your taste. Fifteen minutes before taking it up, put in the
oysters. Ten minutes before taking up, put in eight rolled crackers,
and after it stops boiling, add half a pint of milk.