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1051. POTATOES FRIED IN SLICES. 1055. Cols POTATOES.—There are -Peel large potatoes, slice them about few articles in families more subject to a quarter of an inch thick, or cut them waste, whether in paring, boiling, or into shavings, as you would peel a being actually wasted, than potalemon ; dry them well in a clean cloth, toes; and there are few cooks who do and fry them in lard or dripping. Take not boil twice as many potatoes every care that the fat and frying-pan are day as are wanted, and fewer still who quite clean; put it on a quick fire, and do not throw the residue away as being as soon as the lard boils, and is still, put totally unfit in any shape for the next in the slices of potato, and keep moving day's meal; yet if they would take the them until they are crisp ; take them trouble to beat up the despised cold up, and lay them to drain on a sieve. potatoes with an equal quantity of four, Send to table with a little salt sprinkled they would find them produce a much

lighter dumpling or pudding than they 1052. POTATOES ESCALLOPED. can make with flour alone; and by the Mash potatoes in the usual way; then aid of a few spoonfuls of good gravy, butter some nice clean scollop-shells, they will provide a cheap and agreeable patty-pans, or tea cups or saucers ; put appendage to the dinner table. in your potatoes ; make them smooth at 1056. MASHED POTATOES the top; cross a knife over them; strewa SPINACH OR CABBAGE.—Moisten cold few fine bread-crumbs on them; sprinkle mashed potatoes with a little white them with a paste-brush with a few drops sauce: take cold cabbage or spinach, of melted butter, and set them in a Dutch and chop it very finely. Moisten with oven. When nicely browned on the top, a brown gravy. Fill a tin mould take them carefully out of the shells, with layers of potatoes and cabbage; and hrown on the other side. Cold pota- cover the top, and put it into a stewtoes may be warmed up this way. pan of boiling water. Let it remain

1053. Potato SCONES.- Mash boiled long enough to warm the vegetables ; potatoes till they are quite smooth, add- then turn the vegetables out and serve ing a little salt; then knead out the flour, them. Prepare by boiling the vegeor barley-meal, to the thickness required; tables separately, and put them into toast on the girdle, pricking them with the mould in layers, to be turned out a fork to prevent them blistering. When when wanted. It forms a very pretty eaten with fresh or salt butter they are dish for an entrée. equal to crumpets--even superior, and 1057. Cold Carrots and Turvery nutritious.

nips. These may be added to soups,

if 1054. Potato PIE.—Peel and slice they have not been mixed with gravies : your potatoes very thinly into a pie- or if warmed up separately, and put into dish ; between each layer of potatoes moulds in layers, they may be turned put a little chopped onion, and sprinkle out, and served the same as the potaa little pepper and salt; put in a little toes and cabbage described above. water, and cut about two ounces of 1058. French Beans.-Cut away fresh butter into bits, and lay them the stalk end, and strip off the strings, on the top; cover it close with paste. then cut them into shreds. If not quite The yolks of four eggs may be added; fresh, have a basin of spring water, and when baked, a tablespoonful of good with a little salt dissolved in it, and as mushroom ketchup poured in through the beans are cleaned and stringed a funnel. Another method is to put throw them in : put them on the fire in between the layers small bits of mut- boiling water, with some salt in it; after ton, beef, or pork. In Cornwall, tur- they have boiled fifteen or twenty nips are added. This constitutes (on minutes, take one out and taste it; as the Cornish method) a cheap and satis- soon as they are tender take them up, factory dish for families.

throw them into a cullender or sieve to

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drain. Send up the beans whole when until well heated. Add a little vinegar they are very young: When they are previously to serving; put around it sipvery large they look pretty cut into pets of toast or fried bread. The above, lozenges.

made thin, as a substitute for parsley 1059. Boiled Turnip Ra- and butter, will be found an excellent dishes. Boil in plenty of salted sauce for a boiled fowl. There should water, and in about twenty-five minutes be more of the cress considerably than they will be tender; drain well, and of the parsley, as the flavour is much send them to table with melted butter. milder. Common radishes, when young, in in 1063. Stewed Mushrooms.bunches, boiled for twenty minutes, and Cut off the ends of the stalks, and pare served on a toast, are excellent.

neatly some middle-sized or button 1060. Asparagus (often mis- mushrooms, and put them into a basin called "

asparagrass”). — Scrape the of water with the juice of a lemon as stalks till they are clean ; throw them they are done. When all are prepared, into a pan of cold water, tie them up in take them from the water with the bundles of about a quarter of a hundred hands to avoid the sediment, and put each; cut off the stalks at the bottom to a them into a stewpan with a little fresh uniform length, leaving enough to serve butter, white pepper, salt, and a little

a handle for the green part; put lemon juice ; cover the pan close, and them into a stewpan of boiling water, let them stew gently for twenty minutes with a handful of salt in it. Let it or half an hour; then thicken the boil, and skim it. When they are ten- butter with a spoonful of flour, and add der at the stalk, which will be in from gradually sufficient cream, or cream and twenty to thirty minutes, they are done milk, to make the same about the thickenough. Watch the exact time of their ness of good cream.

Season the sauce becoming tender; take them up that to palate, adding a little pounded mace instant. While the asparagus is boil or grated nutmeg. Let the whole stew ing, toast a round of a quartern loaf, gently until the mushrooms are tender. about half an inch thick ; brown it deli- Remove every particle of butter which cately on both sides; dip it lightly in may be floating on the top before servthe liquor the asparagus was boiled in, ing. and lay it in the middle of a dish; melt 1064. Camp Cookery. – The some butter, but do not put it over following seven receipts were forwarded them. Serve butter in a butter-boat. to us during the time of the Crimean

1061. Artichokes.—Soak them War, from the Barrack Hospital at in cold water, wash them well; put Scutari, by, our late personal friend, them into plenty of boiling water, with Alexis Soyer. We may add, that we a handful of salt, and let them boil enjoyed the intimate acquaintance of gently for an hour and a half or two M. Soyer during the period he was hours; trim them and drain on a sieve; chief cook of the Reform Club, and send up melted butter with them, which we are indebted to him for many some put into small cups, one for each useful suggestions contained in this guest.

volume. 1062. Stewed Water-Cress.- 1065. STEWED SALT BEEF AND PORK The following receipt may be new, and A LA OMAR Pasha.—Put into a canteen will be found an agreeable and whole- an about two pounds of well some dish :-Lay the cress in strong salt soaked beef, cut in eight pieces; half a and water, to clear it from insects. Pick pound of salt pork, divided in two, and and wash nicely, and stew it in water also soaked; half a pound of rice, or for about ten minutes; drain and chop, six tablespoonfuls; a quarter of a pound season with pepper and salt, add a little of onions, or four middle-sized ones, butter, and return it to the stewpan peeled and sliced; two ounces of brown

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sugar, or a large tablespoonful; a quarter kettle six pounds of beef, cut into two of an ounce of pepper, and five pints of or three pieces, bone included; one pound water; simmer gently for three hours, of mixed green vegetables, or half a remove the fat from the top, and serve. pound of preserved, in cakes ; four teaM. Soyer says, "The first time I made spoonfuls of salt: if handy, one teathe above was in Sir John Campbell's spoonful of pepper, one of sugar, and camp kitchen, situated on the top of his three cloves; and eight pints of water. rocky cavern, facing Sebastopol, near Let it boil gently three hours; remove Cathcart's Hill, and among the distin- some of the fat, and serve. The addition guished pupils I had upon the occasion of a pound and a half of bread, cut into were Colonel Wyndham, Sir John slices, or one pound of broken biscuits, Campbell, and Dr. Hall, Inspector well soaked, will make a very nutritious General of the army in the Crimea, and soup. Skimming is not required. other officers. This dish was much 1069. How to Stew Fresh BEEF, approved at dinner, and is enough for Pork, MUTTON, AND VEAL. — Cut or six people, and it cannot fail to be chop two pounds of fresh beef into ten excellent if the receipt be closely fol. or twelve pieces; put these into a saucelowed.” The London salt meat will pan with one and a half teaspoonful of require only a four hours' soaking, salt, one teaspoonful of sugar, half a having been but lightly pickled. teaspoonful of pepper, two middle-sized

1066. MUTTON Soup. Put the onions sliced, half a pint of water. Set rations of six into a pan (half a on the fire for ten minutes until forming pound of mutton will make a pint of good a thick gravy. Add a good tablefamily soup), — six pounds of mutton, spoonful of flour, stir on the fire a few cut in four or six pieces; three quarters minutes; add a quart and a half of of a pound of mixed vegetables, or water; let the whole simmer until the three ounces of preserved, as compressed meat is tender. Beef will take from vegetables are daily given to the troops; two hours and a half to three hours; three and a half teaspoonfuls of salt; mutton and pork, about two hours; veal, one teaspoonful of sugar, and half a one hour and a quarter to one hour and teaspoonful of pepper, if handy; five a half; onions, sugar, and pepper, if tablespoonfuls of barley or rice; eight not to be had, must be omitted; it will pints of water; let it simmer gently for even then make a good dish; half a pound three hours and a half, remove the fat, of sliced potatoes, or two ounces of preand serve. Bread and biscuit may be served potatoes ; ration vegetables may added in small quantities.

be added, also a small dumpling. 1067. PLAIN Pea Soup.-Put in a 1070. PLAIN BOILED BEEF. — For pan six pounds of pork, well soaked and six rations, put in a canteen saucepan cut into eight pieces ; pour six quarts six pounds of well soaked beef, cut in of water over; one pound of split peas; two, with three quarts of cold water; one teaspoonful of sugar; half a tea- simmer gently three hours, and serve. spoonful of pepper; four ounces of fresh About a pound of either carrots, turvegetables, or two ounces of preserved, nips, parsnips, greens, or cabbage, as if handy ; let it boil gently for two well as dumplings, may be boiled hours, or until the peas are tender. with it. When the pork is rather fat, as is 1071. Cossack's PLUM PUDDING.– generally the case, wash it only; a Put into a basin one pound of flour, quarter of a pound of broken biscuit may three quarters of a pound of raisins be used for the soup. Salt beef, when (stoned, if time be allowed), three quarrather fat and soaked, may be used for ters of a pound of the fat of salt pork pea soup

(well washed, cut into small squares, 1068. FRENCH BEEF SOUP, OR Pot or chopped), two tablespoonfuls of sugar AU PEU (CAMP FASHION)

.Put into the or treacle ; and half a pint of water;

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mix all together; put into a cloth tied the centre of the dish, and arrange the lightly; boil for four hours, and serve. slices of meat neatly around it. If time will not admit, boil only two 1076. Beef or Mutton Lobhours, though four are preferable. How scous.-Mince, not too finely, some cold to spoil the above :-Add anything to it. roasted beef or mutton. Chop the bones,

and put them in a saucepan with six po1072. Cooking Meat.

tatoes peeled and sliced, one onion, also 1073. Beef Minced. — Cut into sliced, some pepper, and salt; of these small dice remains of cold beef: the make a gravy. When the potatoes are gravy reserved from it on the first day completely incorporated with the gravy, of it being served should be put in the take out the bones and put in the stewpan, with the addition of warm meat; stew the whole together for an water, some mace, sliced shalot, salt, hour before it is to be served. and black pepper.

Let the whole 1077. Beef Rissoles. Mince simmer gently for an hour. A few and season cold beef, and flavour it with minutes before it is served, take out the mushroom or walnut ketchup. Make of meat and dish it; add to the gravy some beef dripping a very thin paste, roll it walnut ketchup, and a little lemon juice out in thin pieces, about four inches or walnut pickle. Boil up the gravy square; enclose. in each piece some of once more, and, when hot, pour it over the mince, in the same way as for puffs, the meat. Serve it with bread sip- cutting each neatly all round: fry them pets.

in dripping to a very light brown. The 1074. Beef (with Mashed Po- paste can scarcely be rolled out too tatoes). — Mash some potatoes with thin. hot milk, the yolk of an egg, some butter 1078. Veal Minced.-Cut veal and salt. Slice the cold beef and lay it from the fillet or shoulder into very at the bottom of a pie-dish, adding to small dice; put into veal or mutton broth it some sliced shalot, pepper, salt, and with a little mace, white pepper, salt, a little beef gravy; cover the whole some lemon peel grated, and a tablewith a thick paste of potatoes, making spoonful of mushroom ketchup or mushthe crust to rise in the centre above room powder, rubbed smooth into the the edges of the dish. Score the potato gravy. Take out some of the gravy crust with the point of a knife in squares when nearly done, and when cool of equal sizes. Put the dish before a enough thicken it with flour, cream, fire in a Dutch oven, and brown it on and a little butter; boil it up with the all sides; by the time it is coloured, the rest of the gravy, and pour it over the meat and potatoes will be sufficiently meat when done. Garnish with bread done.

sippets. A little lemon juice added to 1075. Beef Bubble and Squeak. the gravy improves its flavour. -Cut into pieces convenient for frying, 1079. Veal dressed with White cold roasted or boiled beef; pepper, salt, Sauce.—Boil milk or cream with a and fry them ; when done, lay them on thickening of flour and butter; put into a hot drainer, and while the meat is it thin slices of cold veal, and simmer draining from the fat used in frying it in the gravy till it is made hot withthem, have in readiness a cabbage al- out boiling. When nearly done, beat ready boiled in two waters; chop it up the yolk of an egg, with a little ansmall, and put it in the frying-pan with chovy and white sauce; pour it gently some butter, add a little pepper and to the rest, stirring it all the time; keep stirring it, that all of it may be simmer again the whole together, and equally done. When taken from the serve it with sippets of bread and curled fire, sprinkle over the cabbage a very bacon alternately. little vinegar, only enough to give it a 1080. Veal Rissoles.--Mince and slightly acid taste. Place the cabbage in pound veal extremely fine; grate into

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it some remains of cooked ham. Mix nage in the same way as the round. The these well together with white sauce, soft, marrow-like fat which lies on the flavoured with mushrooms : form this back is best when hot, and the hard fat mixture into balls, and enclose each in of the upper corner is best cold. pastry. Fry them in butter to a light 1086. Stewed Brisket of Beef. brown. The same mince may be fried --Stew in sufficient water to cover the in balls without pastry, being first meat; when tender, take out the bones, cemented together with egg and bread- and skim off the fat; add to the gravy, crumbs.

when strained, a glass of wine, and a 1081. Mutton Hashed.-Cut cold little spice tied up in a muslin bag. mutton into thin slices, fat and lean (This can be omitted if preferred.) Have together; make gravy with the bones ready either mushrooms, truffles, or whence the meat has been taken, boiling vegetables boiled, and cut into shapes. them long enough in water, with onion, Lay them on and around the beef ; repepper, and salt; strain the gravy, and duce part of the gravy to glaze, lay it on warm, but do not boil, the mutton in it. the top, and pour the remainder into Then take out some of the gravy to the dish. thicken it with flour and butter, and 1087. Beef Brisket may be baked, flavourit with mushroom ketchup. Pour the bones being removed, and the in the thickening and boil it up, having holes filled with oysters, fat bacon, previously taken out the meat, and parsley, or all three in separate holes; placed it neatly the dish in which it these stuffings being chopped and seais to go to the table. Pour over it the soned to taste. Dredge it well with boiling gravy, and add sippets of bread. flour, pour upon it half a pint of broth,

1082. Lamb.-Fry slices or chops bake for three hours, skim off the fat, of lamb in butter till they are slightly strain the gravy over the meat, and browned. Serve them on a purée of garnish with cut pickles. cucumbers, or on a dish of spinach; or 1088. Pork, Spare-rib.-Joint dip the slices in bread-crumbs, chopped it nicely before roasting, and crack the parsley, and yolk of an egg; some ribs across as lamb. Take care not to grated lemon and a little nutmeg may have the fire too fierce. The joint should be added. Fry them, and pour a little be basted with very little butter and nice gravy over them when served. flour, and may be sprinkled with fine

1083. Pork.-Slices of cold pork, dried sage. It takes from two to three fried and laid on apple sauce, form an hours. Apple sauce, mashed potatoes, excellent side or corner dish. Boiled and greens, are the proper accompanipork may also be made into rissoles, ments, also good mustard, fresh made. minced very fine like sausage meat, and 1089. Lamb Stove or Lamb seasoned sufficiently, but not over Stew.-Take a lamb's head and lights, much.

open the jaws of the head, and wash 1084. Round of Salt Beef.-them thoroughly; put them in a pot Skewer it tight and round, and tie a with some beef stock, made with three fillet of broad tape about it. Put it quarts of water, and two pounds of shin into plenty of cold water, and carefully of beef, strained; boil very slowly for an remove the scum; let it boil till all the hour; wash and string two or three scum is removed, and then put the good handfuls of spinach ; put it boiler on one side of the fire, to continue in twenty minutes before serving ; simmering slowly till it is done. Half add a little parsley, and one or two a round may be boiled for a small family. onions, a short time before it comes off When you take it up, wash the scum off the fire; season with pepper and salt, with a paste-brush-garnish with carrots and serve all together in a tureen. and turnips.

1090. Roast Beef Bones furnish 1085. Aitchbone of Beef.-Ma- a very relishing luncheon or supper,

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