American Cookery | Page 8

pieces into clean cold water, wash them and place them in a heap on the table, so that each part may lay by itself; the meat being thus prepared and laid separate for seasoning; mix two third parts of salt or rather more, and one third part of cyanne pepper, black pepper, and a nutmeg, and mace pounded fine, and mixt all together; the quantity, to be proportioned to the size of the Turtle, so that in each dish there may be about three spoonfuls of seasoning to every twelve pound of meat; your meat being thus seasoned, get some sweet herbs, such as thyme, savory, &c. let them be dryed an rub'd fine, and having provided some deep dishes to bake it in, which should be of the common brown ware, put in the coarsest part of the meat, put a quarter pound of butter at the bottom of each dish, and then put some of each of the several parcels of meat, so that the dishes may be all alike and have equal portions of the different parts of the Turtle, and between each laying of meat strew a little of the mixture of sweet herbs, fill your dishes within an inch an half, or two inches of the top; boil the blood of the Turtle, and put into it, then lay on forcemeat balls made of veal, highly seasoned with the same seasoning as the Turtle; put in each dish a gill of Madeira Wine, and as much water as it will conveniently hold, then break over it five or six eggs to keep the meat from scorching at the top, and over that shake a handful of shread parsley, to make it look green, when done put your dishes into an oven made hot enough to bake bread, and in an hour and half, or two hours (according to the size of the dishes) it will be sufficiently done.
_To dress a Calve's Head._ Turtle fashion.
The head and feet being well scalded and cleaned, open the head, taking the brains, wash, pick and cleanse, salt and pepper and parsley them and put bye in a cloth; boil the head, feet and heartslet one and quarter, or one and half hour, sever out the bones, cut the skin and meat in slices, drain the liquor in which boiled and put by; clean the pot very clean or it will burn too, make a layer of the slices, which dust with a composition made of black pepper one spoon, of sweet herbs pulverized, two spoons (sweet marjoram and thyme are most approved) a tea spoon of cayenne, one pound butter, then dust with flour, then a layer of slices with slices of veal and seasoning till compleated, cover with the liquor, stew gently three quarters of an hour. To make the forced meat balls--take one and half pound veal, one pound grated bread, 4 ounces raw salt pork, mince and season with above and work with 3 whites into balls, one or one an half inch diameter, roll in flour, and fry in very hot butter till brown, then chop the brains fine and stir into the whole mess in the pot, put thereto, one third part of the fryed balls and a pint wine or less, when all is heated thro' take off and serve in tureens, laying the residue of the balls and hard boiled and pealed eggs into a dish, garnish with slices of lemon.
_A Stew Pie._
Boil a shoulder of Veal, and cut up, salt, pepper, and butter half pound, and slices of raw salt pork, make a layer of meat, and a layer of biscuit, or biscuit dough into a pot, cover close and stew half an hour in three quarts of water only.
A Sea Pie.
Four pound of flour, one and half pound of butter rolled into paste, wet with cold water, line the pot therewith, lay in split pigeons, turkey pies, veal, mutton or birds, with slices of pork, salt, pepper, and dust on flour, doing thus till the pot is full or your ingredients expended, add three pints water, cover tight with paste, and stew moderately two and half hours.
A Chicken Pie.
Pick and clean six chickens, (without scalding) take out their inwards and wash the birds while whole, then joint the birds, salt and pepper the pieces and inwards. Roll one inch thick paste No. 8 and cover a deep dish, and double at the rim or edge of the dish, put thereto a layer of chickens and a layer of thin slices of butter, till the chickens and one and a half pound butter are expended, which cover with a thick paste; bake one and a half hour.
Or if your oven be poor, parboil, the chickens with half a pound of butter,