Thursday, May 31, 2012

Beef steak

A tender sirloin steak is the best cut for general use. It should be chosen in accordance with the directions given in the chapter on marketing, and broiled over a brisk, clear fire for about twenty minutes; the seasoning of salt should be added after it is taken from the fire, and placed on a hot dish; and but very little butter, if any, should be used. Serve it with baked potatoes, finely broken with a fork.

Wednesday, May 30, 2012

Broiled Chops

Trim nearly all the fat from a pound of loin mutton chops, broil them over a clear, bright fire for about fifteen minutes, taking care not to burn them; when they are done put them on a hot platter, season them with half a teaspoonful of salt, and if they are very dry put a little butter over them, using not more than a quarter of an ounce. Serve them with mashed potatoes.

Tuesday, May 29, 2012

Baked Fruit

In addition to baking apples in the ordinary way, plums, peaches, pears, and berries, are good when put into a stone jar with layers of stale bread and sugar, and about a gill of water, and baking the fruit slowly in a moderate oven for an hour and a half.

Monday, May 28, 2012

Blackberry Jam

This is an invaluable addition to the breakfast, or noon dinner, in place of butter. It is an excellent agent for regulating the action of the bowels. It is made by boiling with every pound of thoroughly ripe blackberries half a pound of good brown sugar; the boiling to be continued one hour, and the berries well broken up.

Sunday, May 27, 2012

Ripe Currants

A pound of ripe currants mashed, and mixed with half a pound, or more, of sugar, makes an excellent accompaniment for bread, being served spread upon the slices.

Saturday, May 26, 2012

Stewed Fruit

Put a quart of apples pared and sliced over the fire in a thick sauce-pan, with half a pint of water, to prevent burning, and when tender break them well up and sweeten them with four ounces or more of sugar, according to the flavor of the apples. Serve them with bread and butter in the morning, or at noon.

Wednesday, May 23, 2012

Oatmeal Porridge

Oatmeal is an extremely strengthening food; when it is well cooked it produces a large volume of nutritive matter in proportion to its bulk; and combined with milk it is the strongest and best of the cereals. Its flavor is sweet and pleasant; it appears in market in two forms, a rather rough meal, and the unbroken grain, after the husk has been removed; in either shape it should be thoroughly boiled, and combined with milk. A good thick porridge can be made by stirring four ounces of oatmeal into a quart of boiling milk, and then pouring this into a quart of water boiling on the fire, and allowing it to boil half or three-quarters of an hour; care must be taken not to burn it; just before it is done it should be seasoned with a teaspoonful of salt; and sweetened to taste at the table.

Tuesday, May 22, 2012

Ragout of Mutton

Cut four pounds of the scrag end of mutton in small pieces; peel a quart of turnips and cut them in round pieces as large as a walnut, and fry them brown in four ounces of fat; take them up, mix into the fat four ounces of flour, and brown it; add the mutton and sufficient cold water to cover the meat, and stir until it boils; season with a tablespoonful of salt, half a saltspoonful of pepper, a teaspoonful of sugar, and an ounce of onion if the flavor is liked; simmer gently until the meat is tender, about two hours; then add the turnips, heat them, and serve hot.

Monday, May 21, 2012


Put into four quarts of cold water one pound of cheap lean meat, and one pound of liver whole, some bones, cut into bits, two tablespoonfuls of salt, one teaspoonful of pepper, four leeks cut in pieces, and the following vegetables whole; four carrots, four turnips, and four onions, each stuck with two cloves; boil all gently for three hours, skimming occasionally, and adding two tablespoonfuls of cold water about every half hour; take up the meat and the liver on a platter, arrange the vegetables neatly around them, and serve the broth in a tureen, with plenty of bread.

Sunday, May 20, 2012

Peas and Bacon

Cut a quarter of a pound of fat bacon in small bits, and fry it brown with two ounces of onions sliced; then add four ounces of split peas, one tablespoonful of salt, one saltspoonful of pepper, one teaspoonful of sugar, and four quarts of cold water; boil it until the peas are reduced to a pulp, which will be about three hours; then stir in sufficient oatmeal to thicken it, and boil slowly twenty minutes, stirring it occasionally; serve hot; or when cold, slice and fry it brown.

Saturday, May 19, 2012

Tripe and Onions

Cut two pounds of tripe in pieces two inches square; peel and slice six large onions and ten potatoes; slice a quarter of a pound of salt pork or bacon; put the bacon in the bottom of a pot, with the tripe and vegetables in layers on it, seasoning with a tablespoonful of salt, a saltspoonful of pepper, and the same of powdered herbs; mix a pound of flour gradually with a quart and a half of cold water, pour it over the tripe and vegetables, and boil it gently for two hours. Serve hot with bread.

Friday, May 18, 2012

Baked Ox-heart

Clean the heart thoroughly; stuff it with the following forcemeat; one ounce of onion chopped fine, a tablespoonful of chopped parsley, a saltspoonful of powdered sage or thyme, a teaspoonful of salt, half a small loaf of bread, and enough warm water to moisten the bread; mix, stuff the heart with it, and bake it an hour in a good hot oven, basting it occasionally with the liquor that flows from it, and when half done seasoning it well with salt and pepper. Serve hot with plain boiled potatoes, or with potatoes peeled, and baked in the pan with the heart.

Thursday, May 17, 2012

Bacon Roly-Poly

Boil a pound and a half of bacon for half an hour; then slice it thin; peel and slice six apples and the same number of onions; make a stiff dough of two pounds of flour, a teaspoonful of salt, and cold water; roll it out half an inch thick; lay the bacon, apples, and onion all over it, roll it up, tie it tightly in a clean cloth, and boil it about two hours, in plenty of boiling water. Serve it with boiled potatoes, or boiled cabbage.

Wednesday, May 16, 2012


Cut two pounds of the cheapest parts of any good meat into small pieces, roll them in flour, pepper, and salt, and fry them brown in two ounces of drippings; meantime prepare a batter as follows; mix one pound of flour, one heaping teaspoonful of salt, half a nutmeg grated, and two eggs, stirred in without beating; gradually add three pints of skim-milk, making a smooth batter; add the meat and its gravy to this batter, put it in a greased baking dish, and bake it slowly about two hours. Serve it with plain boiled potatoes.

Tuesday, May 15, 2012

Gammon Dumpling

Make a plain paste of two pounds of flour, one dessertspoonful of salt, half a pound of finely chopped suet or scraps, and sufficient cold water to mix it to a stiff dough; roll this out about half an inch thick, spread over it about two pounds of any cheap cut of bacon or ham, finely chopped, roll up the dumpling as you would a roly-poly pudding, tie it tightly in a clean cloth, and boil it in boiling water, or boiling pot-liquor, for about three hours. Serve it hot, with plain boiled potatoes.

Ragout of Haslet

Wash the lights, cut them in two inch pieces, put them into a sauce-pan with one ounce each of butter, salt pork sliced, onion chopped, one dessertspoonful of salt, and half a saltspoonful of black pepper; two bay leaves, two sprigs of parsley and one of thyme, tied in a bouquet, one ounce of flour, one gill of vinegar, half a pint of cold gravy or cold water, and six potatoes peeled and cut in dice; stew all these ingredients gently together for two hours, and serve as you would a stew, with a tablespoonful of chopped parsley sprinkled over the top.

Monday, May 14, 2012

Roasted Tripe

Cut some tripe in pieces three inches long by six wide; cover each one with highly seasoned sausage-meat, roll up, and tie with a string; lay the rolls in a dripping pan, dredge them well with flour, and set them in the oven to bake, basting them with the liquor which flows from them; when they are nicely browned, dish them up with a slice of lemon on each one. Some melted butter may be put over them if desired.

Potato Pudding

Wash and peel two quarts of potatoes; peel and slice about six ounces of onions; skin and bone two bloaters or large herrings; put all these ingredients in a baking dish in layers seasoning them with a dessertspoonful of salt and a saltspoonful of pepper; pour over them any cold gravy you have on hand, or add two or three ounces of drippings; if you have neither of these, water will answer; bake the pudding an hour and a half; serve hot, with bread.

Pickled Mackerel

When fresh mackerel or herrings can be bought cheap, clean enough to fill a two quart deep jar, pack them in it in layers with a seasoning of a tablespoonful of salt, a teaspoonful of powdered herbs a saltspoonful each of pepper and allspice, and cover with vinegar and cold water, in equal parts. Bake about one hour in a moderate oven. Serve with plain boiled potatoes.

Try these easy recipes

Free Online Recipes

Fried Lentils
Fry one ounce of chopped onion brown in two ounces of drippings, add plain boiled lentils, see if they are properly seasoned, and brown them well; serve hot.

Norfolk Dumplings
 Mix well together two pounds of flour, one dessertspoonful of salt, and two pints of milk; divide the dough in twelve equal parts, and drop them into a pot of boiling pot-liquor, or boiling water; boil them steadily half an hour. They should be eaten hot, with gravy, sweet drippings, or a little molasses.

Salt Cod with Parsnips
Soak three pounds of salt fish over night, with the skin uppermost, and boil it about one hour, putting it into plenty of cold water. Meantime pare half a dozen parsnips, and cut them in quarters, boil them half an hour, or longer, until tender, drain them, and dish them around the fish. While the fish and parsnips are cooking make the following sauce: mix two ounces of flour and one ounce of butter or sweet drippings, over the fire until a smooth paste is formed; then pour in half a pint of boiling water gradually, stirring until the sauce is smooth, add three tablespoonfuls of vinegar, season with one saltspoonful of salt, and half that quantity of pepper; let the sauce boil up thoroughly for about three minutes, and serve it with the fish and parsnips. A hard boiled egg chopped and added to the sauce improves it.

Sunday, May 13, 2012

Stewed Lentils

Put plain boiled lentils into a sauce-pan, cover them with any kind of pot-liquor, add one ounce of chopped onion, two ounces of butter, quarter of an ounce of chopped parsley, and stew gently for twenty minutes; serve hot.

Saturday, May 12, 2012

Lentils boiled plain

Wash two pounds of lentils well in cold water, put them over the fire, in four quarts of cold water with one ounce of drippings, one tablespoonful of salt, and a saltspoonful of pepper, and boil slowly until tender, that is about three hours; drain off the little water which remains, add to the lentils one ounce of butter, a tablespoonful of chopped parsley, a teaspoonful of sugar, and a little more salt and pepper if required, and serve them hot. Always save the water in which they are boiled; with the addition of a little thickening and seasoning, it makes a very nourishing soup.

Fish Pudding

Make a plain paste by mixing quarter of a pound of lard or sweet drippings with half a pound of flour, a teaspoonful of salt, and just water enough to make a stiff paste; roll it out; line the edges of a deep pudding dish with it half way down; fill the dish with layers of fresh codfish cut in small pieces, using two or three pounds, season each layer with salt, pepper, chopped parsley, and chopped onions, using one tablespoonful of salt, one saltspoonful of pepper, two bay leaves, a saltspoonful of thyme, four ounces of onion, and half an ounce of parsley; fill up the dish with any cold gravy, milk, or water, cover with paste, and bake fifteen minutes in a quick oven; finish by baking half an hour in a moderate oven; serve hot.

Sunday, May 6, 2012


Boil one pound of yellow Indian meal for half an hour, in two quarts of pot-liquor, stirring it occasionally to prevent burning; then bake it for half an hour in a buttered baking dish, and serve it either hot; or, when cold, slice it and fry it in smoking hot fat. This favorite Italian dish is closely allied to the hasty-pudding of New England, whose praises have been sung by poe-tasters.

Saturday, May 5, 2012

Cheese Pudding

Into two quarts of boiling water, containing two tablespoonfuls of salt, stir one pound of yellow Indian meal, and three quarters of a pound of grated cheese; boil it for twenty minutes, stirring it occasionally to prevent burning; then put it in a buttered baking pan, sprinkle over the top quarter of a pound of grated cheese, and brown in a quick oven. Serve hot. If any remains, slice it cold and fry it brown.

Friday, May 4, 2012

Oatmeal Porridge

Boil two ounces of chopped onion in two quarts of skim milk; mix half a pound of oatmeal smooth with about a pint of milk, pour it into the boiling milk, season it with a tablespoonful of salt, boil it about twenty minutes, stirring to prevent burning, and serve hot.

Thursday, May 3, 2012

Peas pudding

Soak three pints of dried peas in cold water over night; tie them loosely in a clean cloth, and boil them about two hours in pot-liquor or water, putting them into it cold and bringing them gradually to a boil; drain them, pass them through a sieve with a wooden spoon, season them with a level tablespoonful of salt, half a saltspoonful of pepper, one ounce of butter, and one egg, if it is on hand; mix, tie in a clean cloth, and boil half an hour longer; then turn it from the cloth, on a dish, and serve hot.

Tuesday, May 1, 2012

Scotch Crowdie

Scotch Crowdie

Boil one pound of oatmeal one hour in four quarts of any kind of pot-liquor, stirring often enough to prevent burning; season with one tablespoonful of salt, a level saltspoonful of pepper, one ounce of butter, and serve with plenty of bread.

Potato Soup

Potato Soup

Slice six onions, fry them brown with two ounces of drippings, then add two ounces of flour and brown it; add four quarts of boiling water, and stir till the soup boils; season with a level tablespoonful of salt, half a saltspoonful of pepper; add one quart of potatoes peeled and cut fine, and boil all until they are tender; then stir in four ounces of oatmeal mixed smooth with a pint of cold water, and boil fifteen minutes; this soup should be stirred often enough to prevent burning; when it is nearly done mix together off the fire one ounce each of butter and flour, and stir them into the soup; when it boils up pass through a sieve with a wooden spoon, and serve hot with plenty of bread.

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