wendys-llc/domestic-receipts huggingface dataset:
Beef

[Illustration: Fig. 1.

 1. Cheek. 2. Neck. 3. Chuck Rib, or Shoulder having four Ribs. 4.
 Front of the Shoulder, or Shoulder Clod, sometimes called Brisket.
 5. Back of the Shoulder. 6. Fore Shin, or Leg. 7,7. Plate pieces;
 the front one is the Brisket, and the back one is the Flank, and is
 divided again into the Thick Flank, or Upper Sirloin, and the Lower
 Flank. 8. Standing Ribs, divided into First, Second, and Third Cuts.
 The First Cut is next to the Sirloin, and is the best. 9. Sirloin. 10.
 Sirloin Steak. 11. Rump, or Etch Bone. 12. Round, or Buttock. 13. Leg,
 or Hind Shank.]
Veal

[Illustration: Fig. 2.

 1. Head and Pluck. 2. Rack and Neck. 3. Shoulder. 4. Fore Shank, or
 Knuckle. 5. Breast. 6. Loin. 7. Fillet, or Leg. 8. Hind Shank, or
 Knuckle.]


[Illustration: _Mutton._

Fig. 3.

 1. Shoulder. 2, 2. Neck, or Rack. 3. Loin. 4. Leg. 5. Breast.

 A _Chine_ is two Loins.

 A _Saddle of Mutton_ is two Legs and two Loins.]


[Illustration: _Pork._

Fig. 4.

 1. Leg. 2. Hind Loin. 3. Fore Loin. 4. Spare Rib. 5. Hand. 6. Spring.

 _A Lamb_ is divided into two fore quarters and two hind quarters.

 _Venison._ In this country nothing is used but the hind quarter. Two
 legs and two loins are called a _Saddle_.]
Beef

The _Sirloin_ is to be roasted, and it is considered the best piece for
steaks. The piece next forward of the Sirloin is about as good as any
for roasting.

The _Rump_ is to be corned, or cooked _à la mode_.

The _Round_ is used for corning, or _à la mode_.

The _Edge_ or _Etch Bone_ is corned, or for soup.

The _Hock_ or _Shin_ is used for soups.

The _Rib_ pieces of the fore quarter are used as roasting pieces. The
_first cut_, which is next the Sirloin, is the best, and the others are
better for corning.

The _Head_ is used for mince pies, and the _Tongue_ for smoking. The
_Legs_ are used for soups.

The remaining pieces are used for salting down, stews, soups, and mince
pies, according to various tastes.

The _Tallow_ is to be tried up for candles.
Veal

The _Loin_ is used for roasting.

The _Fillet_ (which is the leg and hind flank) is used for cutlets, or
to stuff and boil, or to stuff and roast.

The _Chump end_ of the loin is used for roasting.

The _Knuckles_ are used for broths.

The _Neck_ is used for stews, pot pies, and broths, as are most of the
remaining pieces.

Many persons roast the fore quarter, which is divided into two pieces,
called the brisket, or breast, and the rack.
Mutton

The _Leg_ is boiled, or stuffed and roasted.

The _Loin_ is roasted.

The rest are for boiling, or corning.

The Loin is chopped into pieces for broiling, called _Mutton Chops_.

The Leg is often cut into slices and broiled.

Many cure and smoke the leg, and call it smoked venison.
Pork

The _Shoulder_ and _Ham_ are used for smoking.

The _Spare Rib_ is used for roasting, and often is used as including
all the ribs.

The _Shoulder_ sometimes is corned and boiled.

That which is to be salted down must have all the lean taken out, which
is to be used for sausages, or broiling.

The _Feet_ use for jelly, head cheese, and souse.
Directions for cutting up a Hog

Split the Hog through the spine, take off each half of the head behind
the ear, then take off a piece front of the shoulder and next the head,
say four or five pounds, for sausages.

Then take out _the leaf_ which lies around the kidneys, for lard.

Then, with a knife, cut out the whole mass of the lean meat, except
what belongs to the shoulder and the ham.

Then take off the ham and the shoulder. Then take out all the fat to be
used for lard, which is the loose piece, directly in front of the ham.

Next cut off a narrow strip from the spring, or belly, for sausage
meat. Cut up the remainder, which is clear Pork, for salting, in four
or five strips of nearly equal width. Take off the cheek, or jowl, of
the head for smoking with the ham; and use the upper part for boiling,
baking, or head cheese.

The feet are boiled and then fried, or used for jelly. It is most
economical to try up the thin flabby pieces for lard to cook with.

The leaf fat try by itself, for the nicest cooking.

Clean all the intestines of the fat for lard. That which does not
readily separate from the larger intestines use for soap grease.

Of the insides, the liver, heart, sweet-breads, and kidneys, are
sometimes used for broiling or frying. The smaller intestines are used
for sausage cases.

In salting down, leave out the bloody and lean portions, and use them
for sausages.
To try out Lard

Take what is called _the leaves_ and take off all the skin, cut it
into pieces an inch square, put it into a clean pot over a slow fire,
and try it till the scraps look a reddish brown, taking great care not
to let it burn, which would spoil the whole. Then strain it through a
strong cloth, into a stone pot, and set it away for use.

Take the fat to which the smaller intestines are attached (not the
large ones), and the flabby pieces of pork not fit for salting, try
these in the same way, and set the fat thus obtained where it will
freeze, and by spring the strong taste will be gone, and then it can be
used for frying.
Directions for salting down Pork

Cover the bottom of the barrel with salt an inch deep. Put down one
layer of Pork and cover that with salt, half an inch thick. Continue
thus till the barrel is full. Then pour in as much strong pickle as the
barrel will receive. Always see that the Pork does not rise above the
brine. When a white scum, or bloody-looking matter rises on the top,
scald the brine and add more salt.

Leave out bloody and lean pieces for sausages.

The Pork ought to be packed as tight as possible, and _always_ kept
_under_ the brine. Some use a stone for this purpose. In salting down
a new supply, take the old brine, boil it down and remove all the scum,
and then use it to pour over the Pork.
Mr. H. H.’s Receipt for Curing Hams

Take an ounce of saltpetre for each ham, and one pint of molasses to
every pound of saltpetre.

Then take a quarter of a pound of common salt for every pint of
molasses used.

Heat the mixture till it nearly boils, and smear the _meat_ side with
it, keeping the mixture hot and rubbing it in well, especially around
the bones and recesses.

Let the hams lie after this from four to seven days, according to the
size of the hams.

Then place them in a salt pickle, strong enough to bear an egg, for
three weeks. Then soak eight hours in fresh water.

Then hang in the kitchen, or other more convenient place, to dry for a
fortnight. Then smoke from three to five days, or till well smoked.

Then wrap them up in strong tar paper, tying it close.

Then tie them tight in bags of coarse unbleached cotton, stuffing in
shavings, so that no part of the paper touches the cotton. Hang them
near the roof in a garret, and they will never give you any trouble.
To prepare Cases for Sausages

Empty the cases, taking care not to tear them. Wash them thoroughly,
and cut into lengths of two yards each. Then take a candle rod, and
fastening one end of a case to the top of it, turn the case inside
outward. When all are turned, wash very thoroughly and scrape them with
a scraper made for the purpose, keeping them in warm water till ready
to scrape. Throw them into salt and water to soak till used. It is a
very difficult job to scrape them clean without tearing them. When
finished they look transparent and very thin.
Sausage Meat

Take one-third fat and two-thirds lean pork and chop them, and then to
every twelve pounds of meat, add twelve large even spoonfuls of pounded
salt, nine of sifted sage, and six of sifted black pepper. Some like a
little summer savory. Keep them in a cool and dry place.
Bologna Sausages

Take equal portions of veal, pork, and ham, chop them fine, season with
sweet herbs and pepper, put them in cases, boil them till tender, and
then dry them.
Another Receipt for Sausage Meat

To twenty-five pounds of chopped meat, which should be one-third fat
and two-thirds lean, put twenty spoonfuls of sage, twenty-five of salt,
ten of pepper, and four of summer savory.
Pickle for Beef, Pork, Tongues, or Hung Beef

Mix, in four gallons of water, a pound and a half of sugar or molasses,
and of saltpetre two ounces. If it is to last a month or two, put in
six pounds of salt; if you wish to keep it over the summer, use nine
pounds of salt. Boil all together gently, and skim, and then let it
cool.

Put the meat in the vessel in which it is to stand, pour the pickle on
the meat till it is covered, and keep it for family use.

Once in two months boil and skim the pickle, and throw in two ounces of
sugar and half a pound of salt.

When tongues and hung beef are taken out, wash and dry the pieces, put
them in paper bags and hang in a dry, warm place. In very hot weather,
rub the meat well with salt before it is put in the pickle, and let it
lie three hours for the bloody portion to run out. Too much saltpetre
is injurious.
Another by measure, and with less trouble

For every gallon of cold water, use a quart of rock salt, a tablespoon
heaping full of saltpetre, six heaping tablespoonfuls of brown sugar,
and two quarts of blown salt. No boiling is needed; keep it as long as
there is salt undissolved at the bottom. When scum rises scald it, and
add more sugar, salt, and saltpetre. Keep weights on the meat to keep
it under.

In very hot weather fresh meat will often spoil if it is put in cold
pickle. At such times put the meat into hot pickle and boil it for
twenty minutes, and the meat will keep a month or more. If you save the
pickle, add a little more salt to it.
To salt down Beef to keep the year round

To one hundred pounds of beef, take four quarts of rock salt pounded
very fine, four ounces of saltpetre made very fine, four pounds of
brown sugar, all well mixed.

Scatter some over the bottom of the barrel, lay down one layer, and
over that scatter the proportion of salt belonging to such a portion
of the meat, allowing rather the most to the top layers. Pack all down
very close, and if any scum should rise, sprinkle a pint or more of
salt over the top.
To Cleanse Calf’s Head and Feet

Wash clean, and sprinkle pounded rosin over the hair, dip in boiling
water and take out immediately, and then scrape them clean. Then soak
them in water four days, changing the water every day.
To Prepare Rennet

Take the stomach of a new-killed calf, and do not wash it, as it
weakens the gastric juice. Hang it in a cool and dry place five days
or so, then turn the inside out and slip off the curds with the hand.
Then fill it with salt, with a little saltpetre mixed in, and lay it in
a stone pot, pouring on a teaspoonful of vinegar, and sprinkling on a
handful of salt. Cover it closely and keep for use.

After six weeks, take a piece four inches square and put it in a bottle
with five gills of cold water and two gills of rose brandy, stop it
close, and shake it when you use it. A tablespoonful is enough for a
quart of milk.
Smoked Boiled Tongues

Soak them in cold water all night, then wash them and boil for four or
five hours, according to the size. When cooked, take off the skin and
garnish with parsley.
À la Mode Beef

Take a round of beef, cut it full of holes entirely through it, roll
strips of raw salt pork in a seasoning made of thyme, cloves, and
pepper and salt, half a teaspoonful of each; then draw these strips
through the holes in the beef.

Put some small onions, say half a dozen, with a quarter of a pound of
butter into a sauce-pan with two great spoonfuls of milk and stew them
till soft, put your beef and these onions in a pot, (you can stew the
onions in the pot instead of the sauce-pan if you prefer it,) pour on
hot water just enough to cover it, and let it cook slowly four or five
hours. Just before taking it up, add a pint of wine, either Port or
Claret. The onions can be cooked separately if preferred.
Another à la Mode Beef

If you have about five pounds of beef, take one pound of bread, soak
it in water, pour off the water and mash it fine, adding a bit of
butter the size of half a hen’s egg, salt, mace, pepper, cloves, half a
teaspoonful each, pounded fine.

Mix all with a tablespoonful of flour and two eggs.

Then cut holes through the beef and put in half of this seasoning, and
put it in a bake-pan with boiling water enough to cover it.

Put the pan lid, heated, over it, and a few coals on it, and let
it stew two hours, then take it up and spread the other half of the
dressing on the top, and add butter the size of a hen’s egg, heat the
pan lid again hot enough to brown the dressing, and let it stew again
an hour and a half.

When taken up, if the gravy is not thick enough, add a teaspoonful of
flour wet up in cold water, then add a couple of glasses of white wine
to the gravy, and a bit of butter as large as a walnut.
To Boil a Leg of Veal or Mutton

Make a stuffing of bread, and a quarter as much of salt pork, chopped
fine and seasoned with sweet herbs, pepper and salt. Make deep gashes,
or what is better, take out the bone with a carving knife, and fill up
with stuffing, and sew up the opening with strong thread. When there is
a flap of flesh, lap it over the opening and sew it down.

Put it into a large pot and fill it with water, putting in a
tablespoonful of salt, and let it simmer slowly three hours. If it is
needful to add water, pour in boiling water. When it is done take it
up, and save the broth for next day’s dinner.
Pot Pie, of Beef, Veal, or Chicken

The best way to make the crust is as follows. Peel, boil, and mash
a dozen potatoes, add a teaspoonful of salt, two great spoonfuls of
butter, and half a cup of milk, or cream. Then stiffen it with flour,
till you can roll it. Be sure to get all the lumps out of the potatoes.
Some persons leave out the butter.

Some roll butter into the dough of bread, others make a raised biscuit
with but little shortening, others make a plain pie crust. But none are
so good and healthful as the potato crust.

To prepare the meat, first fry half a dozen slices of salt pork, and
then cut up the meat and pork, and boil them in just water enough to
cover them, till the meat is nearly cooked. Then peel a dozen potatoes,
and slice them thin. Then roll the crust half an inch thick, and cut
it into oblong pieces. Then put alternate layers of crust, potatoes,
and meat, till all is used. The meat must have salt and pepper
sprinkled over each layer. The top and bottom layer must be crust.
Lastly, pour on the liquor in which the meat was boiled, until it just
covers the whole, and let it simmer till the top crust is well cooked,
say half or three quarters of an hour. If you have occasion to add
more liquor, or water, it must be _boiling hot_, or the crust will be
spoilt. The excellence of this pie depends on having light crust, and
therefore the meat must first be nearly cooked before putting it in the
pie, and the crust must be in only just long enough to cook, or it will
be clammy and hard. When nearly done, the crust can be browned, with
hot coals on a bake-lid. Great care is needed not to burn the crust,
which should not be put where the fire reached the pot on the bottom.
Calf’s Head

Take out the brains and boil the head, feet, and lights, in salted
water, just enough to cover them, about two hours. When they have
boiled nearly an hour and a half, tie the brains in a cloth and put
them in to boil with the rest. They should previously be soaked half an
hour in cold water. When the two hours have expired, take up the whole,
and mash the brains fine, and season them with bread crumbs, pepper,
salt, and a glass of Port or Claret, and use them for sauce. Let the
liquor remain for a soup the next day. It serves more handsomely to
remove all the bones.
Curried Dishes

Chickens and veal are most suitable for curries. Boil the meat till
tender, and separate the joints. Put a little butter in a stew-pan
with the chickens, pour on a part of the liquor in which the meat was
boiled, enough nearly to cover it, and let it stew twenty minutes more.

Prepare the curry thus: for four pounds of meat, take a tablespoonful
of curry powder, a tea-cup of _boiled_ rice, a tablespoonful of flour,
and another of melted butter, a tea-cup of the liquor, and half a
teaspoonful of salt, mix them, and pour them over the meat and let it
stew ten minutes more.

Rice should be boiled for an accompaniment.
To Prepare Curry Powder

One ounce of ginger, one ounce of mustard, one of pepper, three of
coriander seed, three of tumeric, half an ounce of cardamums, quarter
of an ounce of Cayenne pepper, quarter of an ounce of cinnamon, and
quarter of an ounce of cummin seed. Pound them fine, sift them, and
cork them tight in a bottle.
Veal Stew

Cut four pounds of veal into pieces three inches long and an inch
thick, put it into the pot with water enough to cover it, and rise an
inch over. Add a teaspoonful of salt, and put in four or five good
slices of salt pork, and half a tea-cup of rice, butter the size of
a hens egg, and season with pepper, salt, and sweet herbs, and let
it simmer slowly till the rice is quite soft, allowing half an hour
to heat and an hour to simmer. If there is too little water, pour in
_boiling_ water.

Adding a little curry turns it into a dish of curried veal, of which
many are very fond. Be sure and skim it well, just before it begins to
simmer.


_Another Veal Stew_ (_very fine_).

Cut four pounds of veal into strips three inches long and an inch
thick, peel twelve large potatoes and cut them into slices an inch
thick, then spread a layer of veal on the bottom of the pot, and
sprinkle a little salt and a very little pepper over it, then put a
layer of potatoes, then a layer of veal seasoned as before. Use up the
veal thus, and over the last layer of veal put a layer of slices of
salt pork, and over the whole a layer of potatoes. Pour in water till
it rises an inch over the whole, and cover it as close as possible,
heat it fifteen minutes and simmer it an hour.

Ten minutes before taking up, put in butter the size of a hen’s egg,
stir in a thin batter made of two tablespoonfuls of flour. Many add
sweet herbs to the salt and pepper.
To Stew Birds

Wash and stuff them with bread crumbs, seasoned with pepper, salt,
butter, or chopped salt pork, and fasten them tight. Line a stew-pan
with slices of bacon, add a quart of water and a bit of butter the size
of a goose egg, or else four slices of salt pork.

Add, if you like, sliced onions and sweet herbs, and mace. Stew till
tender, then take them up and strain the gravy over them. Add boiling
water if the liquor is too much reduced.
A fine Mutton Stew

Take three quarts of peeled and sliced potatoes, three large onions,
peeled and sliced, and mutton and ham cut into slices. Make layers
first of potatoes, salted, and then with the mutton, sprinkled with
salt, pepper, gravy, or butter, and mushroom or tomato catsup, two
tea-cups of water, and the ham in small quantities. Cover tight and
stew for an hour and a half. Watch, and add boiling water if needed, as
there must be a good supply of gravy at the bottom.
A Sausage Stew

Make a thick layer of slices of peeled potatoes, put on a little salt,
and then cut up sausages over the potatoes. Continue alternate layers
of potatoes and sausages, the top layer being potatoes, pour in a
little water and some gravy, or butter, and if you have bits of ham mix
them with the sausages.
To Bake Beef

Take ten pounds of the buttock, rub it with salt and let it lie a day
or two, then wash it, and make openings in the beef and insert bits
of salt pork dipped in a mixture of powdered pepper, cloves, and fine
minced onions, cover it, and let it bake four or five hours. Put a
pint of water and teaspoonful of salt in the baking pan and baste
occasionally. Make a gravy of the drippings.
Beef, or Mutton and Potato Pie

Take a deep dish, butter it, and put in it a layer of mashed potatoes,
seasoned with butter, pepper, salt and minced onions. Take slices of
beef, or mutton, and season them with pepper and salt, lay them with
small bits of salt pork over the potatoes. Then fill the dish with
alternate layers, as above described, having the upper one potatoes.
Bake an hour, or an hour and a half.
To Cook Pigeons

Pigeons are good stuffed and roasted, or baked. They are better stewed
thus:--Stuff them like turkeys, put them in a pot, breast downwards,
and cover them with salted water an inch above the top, and simmer
them two hours if tender, and three if tough. When nearly done, stir
in a bit of butter the size of a goose egg, for every dozen pigeons.
Take them up and add a little flour paste to the gravy, with salt and
pepper, and pour some of it over them, and put the rest in a gravy dish.
Beef, or Veal Stewed with Apples (very good)

Rub a stew-pan with butter, cut the meat in thin slices, and put in,
with pepper, salt, and apple sliced fine; some would add a little
onion. Cover it tight, and stew till tender.
To Boil a Turkey

Make a stuffing for the craw, of chopped bread and butter, cream,
oysters, and the yolks of eggs. Sew it in, and dredge flour over the
turkey, and put it to boil in cold water, with a spoonful of salt in
it, and enough water to cover it well. Let it simmer for two hours and
a half, or if small, less time. Skim it while boiling. It looks nicer
if wrapped in a cloth dredged with flour.

Serve it with drawn butter, in which are put some oysters.
To Boil Corned Beef

Put the beef in water enough to cover it, and let it heat slowly, and
boil slowly, and be careful to take off the grease. Many think it much
improved by boiling potatoes, turnips, and cabbage with it. In this
case the vegetables must be peeled, and _all_ the grease carefully
skimmed as fast as it rises. Allow about twenty minutes of boiling for
each pound of meat.
General Remarks

Be sure you have your spit and tin oven very clean and bright, and for
this end wash them, if possible, before they get cold. If they stand,
pour boiling water on to them.

Have a fire so large as to extend half a foot beyond the roaster each
side.

When meat is thin and tender, have a small, brisk fire. When your meat
is large, and requires long roasting, have large solid wood, kindled
with charcoal and small sticks. Set the meat, at first, some distance
from the place where it is to roast, so as to have it heat through
gradually, and then move it up to roast.

Slow roasting, especially at first, and still more for large pieces, is
very important.

Allow about _fifteen minutes_ for each pound of most kinds of meat, and
if it is cold weather, or the meat fresh killed, more time is required,
probably twenty minutes for each pound.

When the meat is nearly done, stir up the fire to brown it. The meat
should be basted a good deal, especially the first part of the time.

Let meat be spitted so as to be equally balanced. When the meat is
nearly done, the steam from it will be drawn toward the fire.

A pale brown is the proper color for a roast.

Some dredge on flour and baste, a short time before roasted meats are
done.

Whenever fresh lard is used instead of butter, in the dripping-pan, or
to rub on meats, more salt must be used.

Flour thickening in gravies must be wet up with very little water till
the lumps are out, and then made thin. Never dredge flour into gravies,
as it makes lumps. Strain all gravies.
Roast Beef

The sirloin, and the first and second cuts of the rack, are the best
roasting pieces.

Rub it with salt; set the bony side to the fire to heat awhile, then
turn it, and have a strong fire; and if thick, allow fifteen minutes to
the pound; if thin, allow a little less. If fresh killed, or if it is
very cold, allow a little more time. Half an hour before it is done,
pour off the gravy, thicken it with brown flour, and season it with
salt and pepper. It is the fashion to serve roast beef with no other
gravy than the juice of the meat.