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dumpling into a strong napkin, previously buttered and dredged with
flour; tie it securely, and allow it to boil from three to four hours.
Care must be taken that during the whole process of boiling the
dumpling remains suspended in the water, and not resting on the bottom
of the pan. On removing it from the boiler, plunge it immediately into
a large tureen of cold water for two or three minutes. This will
strengthen the pastry and prevent its bursting or breaking while it is
being served up.
146.—Sausage Rolls
Take equal portions of cold roast veal and ham, or cold fowl and
tongue; chop them together very small; season with a teaspoonful of
powdered sweet herbs, and a spoonful of mixed salt and cayenne pepper;
mix well together. Put three tablespoonfuls of the meat well rolled
together into enough pastry (piecrust recipe No. 199) to cover it.
When you have used up the whole of your materials, bake them for half
an hour in a brisk oven. These rolls are excellent eating, either hot
or cold, and are especially adapted for travelling, gipsy, boating, or
pic-nic parties.
147.—Dumpode Goose (Indian Way)
Take a good fat tender goose; feather, clean, and bone it carefully
without destroying the skin; when every bone has been removed, pour
into the goose a mixture composed of a dessertspoonful each of
mustard, sweet oil, and mixed sauce.
Take all the bones and the giblet, the liver excepted, and make a good
gravy seasoned with pepper, salt, soup herbs, and bay-leaves. Mince
very fine three pounds of beef, a quarter of a pound of beef suet, a
quarter of a pound of fat bacon, and the liver of the goose. Take of
chopped garden herbs a tablespoonful, powdered black pepper a
dessertspoonful, mixed hot spices finely powdered a dessertspoonful,
finely-grated bread-crumbs two tablespoonfuls, salt a dessertspoonful,
and essence of anchovies, if liked, one teaspoonful. Mix the above
well together, and stuff the goose.
Melt two chittacks and a half or five ounces of ghee; put in the
goose, and pour over it the soup made of the bones and giblet, and
allow it to stew until quite tender; then glace the goose, as also
some boiled turnips, carrots, onions, and potatoes, and serve up hot,
surrounded with the vegetables and some English pickles.
148.—Dumpode Duck (Eastern Way)
Take a good fat duck; feather, clean, and bone it without hurting the
skin; pour into it a mixture made up of a teaspoonful each of mustard,
sweet oil, and mixed sauce.
Make a gravy of the bones and giblet, seasoning it with pepper, salt,
soup herbs, and a few bay-leaves.
Mince together with the liver of the duck two pounds and a half of
good beef, half a pound of beef suet, a dessertspoonful of chopped
garden herbs, a tablespoonful of grated bread-crumbs, half a
teaspoonful of mixed hot spices pounded, a teaspoonful each of black
pepper and salt, and, for those who like it, half a teaspoonful of
essence of anchovies. Mix these well together, and stuff the duck.
Melt one chittack and a half or three ounces of ghee; put in the duck;
pour over it the giblet gravy, and allow it to cook until tender; then
glace the duck, as also some ready-boiled mixed vegetables, and serve
up, surrounding the duck with the vegetables and some hot West-Indian
pickle.
149.—Fowl a la Cardinal, or Dumpode Capon or Fowl
Feather the bird, clean it, and remove every bone very carefully
without injuring the skin.
Make a good strong broth or gravy of the bone and giblet, reserving
the liver.
Pour into the bird a mixture of sweet oil, mustard, and sauces in the
proportion of one teaspoonful of each.
Mince the liver together with one pound and a half of good beef, one
pound and a half of beef suet, a dessertspoonful each of
finely-chopped garden herbs and finely-grated bread-crumbs, a
teaspoonful each of powdered mixed hot spices, finely-powdered black
pepper, and salt, if liked, and half a dozen oysters. Mix all well
together, and stuff the bird; melt two chittacks or four ounces of
ghee, add to it the giblet gravy, cook and glace the bird in it, as
also some vegetables, and serve up hot, adding a little cayenne pepper
to the gravy to make it piquant.
150.—Brisket of Beef Trambland
Heat or melt in a saucepan two chittacks of butter free of water; fry
to a light brown a tablespoonful of finely-sliced onions, then add a
tablespoonful and a half of flour, which must be put in very
gradually, stirring the whole time; add half a teaspoonful of ground
pepper, and one teaspoonful of salt. When these have been well mixed,
pour in gradually a large cupful of pure milk, and lastly two
wineglassfuls of vinegar. Keep stirring to prevent the sauce lumping.
Mince fine half a dozen pickled gherkins or French beans, and mince up
also the yolks and whites of six hard-boiled eggs. Boil a fresh
brisket of beef, and dish up quite hot. Pour over it the sauce, over
which sprinkle the minced pickle, and then cover the whole with the
minced eggs.
151.—Mutton Trambland
Is prepared, in all respects, as the above. The joint best adapted to
“trambland” is a fore-quarter, or only the shoulder, or the breast if
required for a small party of two or three.
152.—Bubble and Squeak
Put into a pot cold meat cut into thin slices two inches square, with
ready-boiled peas, cauliflower, cabbage, potatoes, turnips, and
carrots cut up, with pepper, salt, and sliced ginger, and with as much
good stock as will cover the meat and vegetables; allow the whole to
simmer until the meat and vegetables have absorbed half the stock,
when it will be ready. Serve it up bubbling and squeaking.
153.—To Stew a Fillet of Veal
Bone, lard, and stuff a fillet of veal; half roast, and then stew it
with two quarts of white stock, a teaspoonful of lemon pickle, and one
of mushroom catsup. Before serving, strain the gravy; thicken it with
butter rolled in flour; add a little cayenne, salt, and some pickled
mushrooms; heat it, and pour it over the veal. Have ready two or three
dozens of forcemeat balls to put round it and upon the top. Garnish
with cut lemon.
154.—Veal Cutlets
Cut a neck of veal into cutlets, or take them off a leg. Season two
well-beaten eggs with pounded mace, nutmeg, salt, pepper, and
finely-chopped sweet marjoram, lemon, thyme, and parsley; dip the
cutlets into it; sift over them grated bread, and fry them in
clarified butter. Serve with a white sauce, forcemeat balls, and small
mushrooms. Garnish with fried parsley.
155.—Kidney Toasts
Pound, in a marble mortar, the kidney and the surrounding fat; season
with pepper, salt, grated lemon-peel, and nutmeg; mix with it the yolk
of an egg well beaten; lay it upon thin toasted bread cut into square
bits; put a little butter into a dish, lay in it the kidney toasts,
and brown them in an oven. Serve them very hot.
156.—Rolled Mutton
Bone a shoulder of mutton carefully, so as not to injure the skin; cut
all the meat from the skin, mince it small, and season it highly with
pepper, nutmeg, and a clove, some parsley, lemon, thyme, sweet
marjoram chopped, and a pounded onion, all well mixed, together with
the well-beaten yolk of an egg; roll it up very tightly in the skin;
tie it round, and bake it in an oven for two or three hours, according
to the size of the mutton. Make a gravy of the bones and parings;
season with an onion, pepper, and salt; strain and thicken it with
flour and butter; add a tablespoonful each of vinegar, mushroom
catsup, soy, and lemon pickle, and a teacupful of port wine; garnish
with forcemeat balls made of grated bread, and part of the mince.
157.—Haggis
Wash and clean the heart and lights; parboil and mince them very
small; add one pound of minced suet, two or three large onions minced,
and two small handfuls of oatmeal; season highly with pepper and salt,
and mix all well together; the bag being perfectly clean and sweet,
put in the ingredients; press out the air, sew it up, and boil it for
three hours.
158.—To Boil Marrow-bones
Saw them even at the bottom; butter and flour some bits of linen, and
tie a piece over the top of each bone; boil them for an hour or two,
take off the linen, and serve them with thin slices of dry toast cut
into square bits. At table the marrow should be put upon the toast,
and a little pepper and salt sprinkled over it.
159.—Beef or Mutton Baked with Potatoes
Boil some potatoes; peel and pound them in a mortar with one or two
small onions; moisten them with milk and an egg beaten up; add a
little salt and pepper. Season slices of beef or mutton chops with
salt and pepper, and more onion, if the flavour is approved; rub the
bottom of a pudding-dish with butter, and put in a layer of the mashed
potatoes, which should be as thick as a batter, and then a layer of
meat, and so on alternately, till the dish is filled, ending with
potatoes. Bake in an oven for one hour.
160.—Olive Royals
Boil one pound of potatoes, and when nearly cold rub them perfectly
smooth with four ounces of flour and one ounce of butter; knead all
together till it becomes a paste; roll it out about a quarter of an
inch thick, cut it into rounds, and lay upon one side any sort of cold
roasted meat cut into thin small bits, and seasoned with pepper and
salt; put a small bit of butter over the meat; wet the edges of the
paste, and close it in the form of half-circles. Fry them in boiling
fresh dripping till of a light brown colour; lay them before the fire,
on the back of a sieve, to drain. Serve them with or without gravy in
the dish. For a change, mince the meat, and season it as before
directed. The potatoes should be very mealy.
161.—To Boil Ox-Cheek
Wash half a head very clean; let it lie in cold water for some hours;
break the bone in two, taking care not to break the flesh; put it into
a pot of boiling water, and let it boil from two to three hours; take
out the bone. Serve it with boiled carrots and turnips. The liquor in
which the head has been boiled may be strained, and made into barley
broth.
162.—To Stew Ox-Cheek
Clean the head as before directed, and parboil it; take out the bone;
stew it in part of the liquor in which it was boiled, thickened with a
piece of butter mixed with flour, and browned. Cut into dice, or into
any fancy shape, as many carrots and turnips as will fill a pint
basin. Mince two or three onions, add the vegetables, and season with
salt and pepper. Cover the pan closely, and stew it two hours. A
little before serving, add a glassful of port wine.
163.—Dressed Ox-Cheek
Prepare it as directed for stewing; cut the meat into square pieces;
make a sauce with a quart of good gravy, thickened with butter mixed
with flour; season with salt and pepper, a little cayenne, and a
tablespoonful of vinegar; put in the head, and simmer it till quite
tender. A few minutes before serving add a little catsup or white
wine. Forcemeat balls may be added.
164.—Potted Ox-Cheek
May be made
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