03 - Receipts -- [Meats] -- [Pies]

Episode Transcript

Speaker 1 (00:01):
Part three of American Cookery by Amelia Simmonds. This LibriVox
recording is in the public domain. Having pointed out the
best methods of judging of the qualities of viands, poultry, fish, vegetables,
et cetera, we now present the best approved methods of
dressing and cooking them, and to suit all tastes, present

(00:23):
the following recipes. 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,
though tender beef will require less, while old tough beef

(00:43):
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 called. If a leg stuffed or not,
let be done more gently than beef, and done more

(01:03):
the chine, saddle or leg require more fire in longer
time than the breast, et cetera. Garnish with scraped horse radish,
and serve with potatoes, beans, cauliflowers, water, cresses or boiled onions,
caper sauce, mashed turnip or lettuce. Roast veal, as it
is more tender than beef or mutton and easily scorched.

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Paper it, especially the fat parts, lay at some distance
from the fire a while to heat gently baste it well.
A fifteen 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

(01:48):
stirring or altering. Baste with butter, dust on flour, Baste
with the drippings, 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 salad, green peas,
fresh beans, or a coliflower or asparagus. To stuff a turkey,

(02:09):
grate a whole loaf one quarter of a pound, butter,
one quarter of a pound salt, pork finely chopped, two 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

(02:33):
a leg of veal, fresh pork or a loin of veal.
To stuff and roast a turkey or fowl. One pound
soft wheat bread, three ounces beef suet, three eggs, a
little sweet thyme, sweet marjoram, pepper, and salt, and some
add a gill of wine. Fill the bird, therewith and

(02:54):
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 up with boiled onions
and cranberry sauce, mangoes, pickles or celery two others. Omit

(03:18):
the sweet herbs and add parsley. Done with potatoes. Three
boil and mash three pints potatoes. Wet them with butter,
add sweet herbs, pepper, salt, fill and roast as above.
To stuff and roast a goslin. Boil the innerd's tender,
chop them fine. Put double quantity of grated bread, four

(03:41):
ounces butter, pepper, salt, and sweet herbs, if you like.
Two eggs molded into the stuffing. Pour boil four onions
and chop them into the stuffing. Add wine, and roast
the bird. The above is a good stuffing for every
kind of water fowl which requires onion sauce. To smother
a fowl in oysters, fill the bird with dry oysters

(04:04):
and sew up and boil in water just sufficient to
cover the bird. Salt and season to your taste. When
done tender, put into a deep dish and pour over
it a pint of stewed oysters, well buttered and peppered.
Garnish a turkey with sprigs of parsley or leaves of celery.
A fowl is best with a parsley sauce. To stuff

(04:26):
a leg of veal, take one pound of veal, half
pound pork salted, one pound grated bread. Chop all very
fine with a handful of green parsley pepper it. Add
three ounces butter and three eggs and sweet herbs if
you like them. Cut the leg round like a ham
and stab it full of holes and fill in all

(04:49):
the stuffing. Then salt and pepper the leg and dust
on some flour. If baked in an oven, put into
a saucepan with a little water. If potted, lay some
skewers at the bottom of the pot. Put in a
little water, and lay the leg on the skewers with
a gentle fire. Render it tender, frequently adding water. When done,

(05:11):
take out the leg, Put butter in the pot and
brown the leg. The gravy in a separate vessel must
be thickened and buttered, and a spoonful of ketchup added.
To stuff a leg of pork, to bake or roast
corn the leg forty eight hours and stuff with sausage
meat and bake in a hot oven two hours and
a half or roast to alla mode a round of beef.

(05:35):
To a fourteen or sixteen pound round of beef, put
one ounce saltpeter forty eight hours after stuff it with
the following one and half pound beef, one pound salt pork,
two pound grated bread chop all fine, and rub in
a half pound butter, salt, pepper, and cayenne, summer savory thyme.

(05:56):
Lay it on skewers in a large pot over three
pints hot water, which it must occasionally be supplied with,
the steam of which in four or five hours will
render the round tender. If over a moderate fire. When tender,
take away the gravy and thicken with flour and butter,
and boil. Brown the round with butter and flour. Add
in ketchup and wine to your taste. To alamode a round,

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take fat pork, cut in slices or mince. Season it
with pepper, salt, sweet marjoram, and thyme, clothes, mace, and nutmeg.
Make holes in the beef and stuff it the night
before cooked. Put some bones across the bottom of the
pot to keep from burning. Put in one quart claret wine,
one quart water in one onion. Lay the round on

(06:41):
the bones, Cover close and stop it round the top
with dough. Hang on in the morning and stew gently
two hours. Turn it and stop tight, and stew two
hours more. When done tender, grate a crust of bread
on the top and brown it before the fire. Scum
from the gravy and serve in a butter boat. Serve

(07:02):
it with the residue of the gravy in the dish.
To dress a turtle, fill a boiler or kettle with
a quantity of water sufficient to scald the calipash and calopi,
the fins et cetera, and about nine o'clock. Hang up
your turtle by the hind fins, cut off the head
and save the blood. Take a sharp pointed knife and

(07:23):
separate the calapash from the calapi, or the back from
the belly part down to the shoulders, so as to
come at the entrails which take out and clean them
as you would those of any other animal, and throw
them into a tub of clean water, taking great care
not to break the gall but to cut it off
from the liver and throw it away. Then separate each

(07:43):
distinctly and put the guts into another vessel. Open them
with a small pen knife end to end, wash them clean,
and draw them through a woolen cloth in warm water
to clear away the slime, and then put them in
clean cold water till they are used with the other
part of the entrails, which must be cut up small
to be mixed in the baking dishes with the meat.

(08:05):
This done, separate the back and belly pieces, carefully cutting
away the fore fins by the upper joint which scald.
Peel off the loose skin, and cut them into small pieces,
laying them by themselves, either in another vessel or on
the table, ready to be seasoned. Then cut off the
meat from the belly part, and clean the back from

(08:25):
the lungs of kidneys, et cetera. And that meat cut
into pieces as small as a walnut, laying it likewise
by itself. After this you are to scald the back
and belly pieces, pulling off the shell from the back
and the yellow skin from the belly. When all will
be white and clean, and with the kitchen cleaver, cut
those up likewise into pieces about the bigness or breadth

(08:48):
of a card. Put those 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 some separate for seasoning, mix
two thirds parts of salt, or rather more, and one
third part of cayenne, pepper, black pepper, and nutmeg and mace,

(09:09):
pounded fine and mixed altogether, 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, et cetera.
Let them be dried and rubbed fine, and having provided

(09:30):
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.

(09:52):
Fill your dishes within an inch and a half or
two inches of the top. Boil the blood of the
turtle and put into it. Then lay on four orse
meat 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

(10:13):
to keep the meat from scorching at the top, and
over that shake a handful of shred 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 a 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,

(10:36):
being well scalded and cleaned, Open the head, taking the brains, wash,
pick and cleanse, salt and pepper and parsley them, and
put by in a cloth. Boil the head, feet in
heartsLet one in quarter or one in a half hour,
sever out the bones, cut the skin and meat in slices,
Drain the liquor in which boiled, and put by clean

(10:57):
the pot very clean, or twill 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 marjorum and thyme are most proved, a teaspoonful cayenne,
one pound butter. Then dust with flour, then a layer
of slices with slices of veal, and seasoning till completed.

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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, four ounces raw salt, pork,
mince in season with above, and work with three whites
into balls one or one in a half inch diameter.
Roll in flour and fry in very hot butter till brown.

(11:43):
Then chop the brains fine and stir into the whole
mess in the pot. Put there too one third part
of the fried balls, and a pint wine or less.
When all is heated through, take off and serve in tureens,
Laying the residue of the balls in hard boiled and
peeled eggs into a dish garnish with slat slices of lemon,
a stew pie, boil a shoulder of veal and cut

(12:05):
up salt, pepper and butter, half pound and slices of
raw salt pork. Make a layer of meat in 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 pounds of flour, one and
a half pound of butter, rolled into paste, wet with

(12:27):
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 until your pot is full or
your ingredients expended. Add three pints water, cover tight with
paste and stew moderately two and a half hours. A

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chicken pie. Pick and clean six chickens without scalding, take
out their innerds, and wash the birds while whole. Then
join the birds, salt and pepper the pieces and inwards.
Roll one inch thick paste number eight and cover a
deep dish and double at the rim or edge of
the dish. Put there too a layer of chickens in

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a layer of thin slices of butter to 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, par boil the chicken
with a half a pound of butter and put the
pieces with the remaining one pound of butter and half
the gravy into the paste, and while boiling, thicken the

(13:33):
residue of the gravy. And when the pie is drawn,
open the cross and add the gravy. Minced pies a
foot pie. Scald neat's feet and clean well grass fed,
or best put them into a large vessel of cold water,
which change daily during a week. Then boil the feet

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till tender and take away the bones. When cold. Chop
fine to every four four pound minced meat, add one
pound of beef suet and four pound apple raw and
a little salt. Chop all together very fine. Add one
quart of wine, two pound of stoned raisins, one ounce
of cinnamon, one ounce mace, and sweetened to your taste.

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Make one of paste number three. Bake three quarters of
an hour weeks after when you have occasion to use them, carefully,
raise the top crust, and with a round edged spoon,
collect the meat into a basin, which warm with additional
wine and spices to the taste of your circle. While
the crust is also warmed like a hoe cake. Put

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carefully together and serve up. By this means you can
have hot pies through the winter and enriched singly to
your company. Tongue pie one pound neat's tongue, one pound apple,
one third of a pound of sugar, one quarter of
a pound of butter, one pint of wine, one pound

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of raisins or currants, or half of each half ounce
of cinnamon and mace. Bake in paste number one in
proportion to size. Minced pie of beef four pound boiled beef,
chopped fine and salted, six pound of raw apple chopped.
Also one pound beef suet, one quart of wine or

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rich sweet cider, one ounce maceoned cinnamon, a nutmeg, two
pounds raisins bacon paste number three three fourths of an hour. Observations.
All meat pies require a hotter and brisker oven than
fruit pies. In good crookeries. All raisins should be stoned.

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As people differ in their tastes, they may alter to
their wishes, and as it is difficult to ascertain with
precision the small articles of spicery, every one may relish
as they like and suit their taste. Apple pie stew
and strain the apples to every three pints grape, the
peel of a fresh lemon, Add cinnamon, mace, rose, water,

(16:05):
and sugar to your taste, and bake in paste number three.
Every species of fruit, such as peas, plums, raspberries, blackberries,
may be only sweetened without spices, and bake in paste
number three. Currant pies take green, full grown currants and
one third their quantity of sugar, Proceeding as above. A

(16:30):
buttered apple pie, pear quarter and core tart apples lay
in paste number three, cover with the same bake half
an hour when drawn gently raise the top crust. Add sugar, butter, cinnamon, mace,
wine or rose water. End of Part three of American

(16:50):
Cookery by Amelia Simmons