American Cookery | Page 6

altho' a spontaneous herb in old
ploughed fields, yet might be more generally cultivated in gardens, and
used in cookery and medicines.
_Sweet Thyme_, is most useful and best approved in cookery.
_FRUITS._
_Pears_, There are many different kinds; but the large Bell Pear,
sometimes called the Pound Pear, the yellowest is the best, and in the
same town they differ essentially.
_Hard Winter Pear_, are innumerable in their qualities, are good in
sauces, and baked.
Harvest and Summer Pear are a tolerable desert, are much improved in
this country, as all other fruits are by grafting and innoculation.
_Apples_, are still more various, yet rigidly retain their own species,
and are highly useful in families, and ought to be more universally
cultivated, excepting in the compactest cities. There is not a single
family but might set a tree in some otherwise useless spot, which might
serve the two fold use of shade and fruit; on which 12 or 14 kinds of
fruit trees might easily be engrafted, and essentially preserve the
orchard from the intrusions of boys, &c. which is too common in
America. If the boy who thus planted a tree, and guarded and protected
it in a useless corner, and carefully engrafted different fruits, was to be
indulged free access into orchards, whilst the neglectful boy was

prohibited--how many millions of fruit trees would spring into
growth--and what a saving to the union. The net saving would in time
extinguish the public debt, and enrich our cookery.
_Currants_, are easily grown from shoots trimmed off from old
bunches, and set carelessly in the ground; they flourish on all soils, and
make good jellies--their cultivation ought to be encouraged.
_Black Currants_, may be cultivated--but until they can be dryed, and
until sugars are propagated, they are in a degree unprofitable.
_Grapes_, are natural to the climate; grow spontaneously in every state
in the union, and ten degrees north of the line of the union. The
_Madeira_, Lisbon and Malaga Grapes, are cultivated in gardens in this
country, and are a rich treat or desert. Trifling attention only is
necessary for their ample growth.
Having pointed out the _best methods of judging of the qualities of
Viands, Poultry, Fish, Vegetables, &c._ We now present the best
approved methods of DRESSING and COOKING them; and to suit all
tastes, present the following
_RECEIPTS._
_To Roast Beef._
The general rules are, to have a brisk hot fire, to hang down rather than
to spit, to baste with salt and water, and one quarter of an hour to every
pound of beef, tho' tender beef will require less, while old tough beef
will require more roasting; pricking with a fork will determine you
whether done or not; rare done is the healthiest and the taste of this age.
_Roast Mutton._
If a breast let it be cauled, if a leg, stuffed or not, let be done more
gently than beef, and done more; the chine, saddle or leg require more
fire and longer time than the breast, &c. Garnish with scraped horse
radish, and serve with potatoes, beans, colliflowers, water-cresses, or

boiled onion, caper sauce, mashed turnip, or lettuce.
_Roast Veal._
As it is more tender than beef or mutton, and easily scorched, paper it,
especially the fat parts, lay it some distance from the fire a while to heat
gently, baste it well; a 15 pound piece requires one hour and a quarter
roasting; garnish with green-parsley and sliced lemon.
_Roast Lamb._
Lay down to a clear good fire that will not want stirring or altering,
baste with butter, dust on flour, baste with the dripping, and before you
take it up, add more butter and sprinkle on a little salt and parsley shred
fine; send to table with a nice sallad, green peas, fresh beans, or a
colliflower, or asparagus.
_To stuff a Turkey._
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
Water Fowls require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a loin of Veal.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy, dust
flour over the bird and baste with the gravy; serve