Domestic Cookery | Page 6

the upper from the
lower jaw, take out the tongue, strike off the nose, score the part which
has the skin on, rub it over with beaten egg, sprinkle it over with salt,
parsley, cayenne and black pepper, lay pieces of butter over it, and put
it in a dutch-oven to brown, basting it often, cut down the lower part in
slices, skin the tongue and palate, and cut them up, put them in a pot
with a little water, when done, thicken it with brown flour and butter,
season it with pepper, salt, some pickled oysters, wine or brandy (if you
like it,) and let it stew fifteen minutes. Lay the baked head in a dish and
put the hash around it, and lay force meat balls or brain cakes round the
edge of the dish.
Bacon Fraise.
Cut streaked bacon in small thin slices, make a batter of a pint of milk,
two eggs, and two large spoonsful of flour; some salt and pepper; put
some lard or dripping in a frying-pan, and when it is hot pour in half of
the batter, and strew the bacon over it; then pour on the remainder of
the batter; let it fry gently, and be careful in turning, that the bacon does
not come to the pan.
Irish Stew.
Take five thick mutton chops, or two pounds of the neck or loin, two
pounds of potatoes, peel them and cut them in halves, six onions or half
a pound of onions, peel and slice them also. First put a layer of potatoes
at the bottom of your stew-pan, then a couple of chops and some onions,
then again potatoes, and so on till the pan is quite full; season with
pepper and salt, and three gills of broth or gravy, and two tea-spoonsful
of mushroom catsup; cover it very close to prevent the escape of steam,
and stew on a slow fire for an hour and a half; a slice of ham is an
addition. Great care should be taken not to let it brown.

To Brown Flour for Gravy, &c.
Put some flour in a dutch-oven and set it over some hot coals; keep
stirring it until it is of a light-brown color; in this way several pounds
can be done at once, and kept in a jar covered; and is very convenient
to thicken brown soups and gravies with.
Drawn Butter.
Put half a pint of water in a skillet; rub a quarter of a pound of butter in
a large spoonful of flour; when the water boils, stir it in and let it boil a
few minutes, season it with parsley, chopped fine.
Stuffing or Dressing.
Stuffing for poultry is made of bread and butter, an egg, salt, pepper,
chopped parsley or thyme, mixed together; if the bread is dry, it should
have a little boiling water poured on it.
Egg Sauce.
This is made as drawn butter, with one or two eggs boiled hard and
chopped into it, and a little salt.
Celery Sauce.
Take a large bunch of celery, cut it fine, and boil it till soft, in a pint of
water; thicken it with butter and flour, and season it with salt, pepper,
and mace.
Bacon Dumplings.
Cut slices of cooked bacon, and pepper them; roll out crust as for apple
dumplings; slice some potatoes very thin, and put them in the crust
with the meat; close them up, and let them boil fast an hour; when done,
take them out carefully with a ladle.
Drop Dumplings.

These are good for almost any kind of soup, and may be made of a
quart of flour, two eggs, a spoonful of butter, some salt and pepper, wet
with milk and water; drop them in while it is boiling, and let them boil
ten or fifteen minutes.
Vermicelli.
Beat three fresh eggs very light, make them into a stiff paste, with flour
and water; knead it well, and roll it very thin, cut it in narrow strips,
give them a twist, and dry them quickly, on tin sheets or dishes, in the
sun or a moderate oven; soak them a few minutes in cold water, and put
them in chicken soup. They are very good and convenient.
Hash made of Fowls.
Take the bones and pieces that have been left of roast or boiled fowls,
either turkeys or chickens, crack the bones, cut off the meat, and chop it
fine, put it in a small iron pot, or stew pan, cover it with water, put in
the gravy that may be left from the fowls, season with pepper and salt,
put in some chopped celery, crumbs of bread, a lump of butter, and if it
requires it, dust in a little flour, if you like it you may