Read Ebook: The Monthly Review of Dental Surgery No. VIII. October 1880. Vol. I. The Journal of the British Dental Association by Various Coleman Alfred Editor Walker Joseph Editor

Font size: 10 px 15 px 20 px 25 px 30 px 35 px

Background color: BlackWhiteGrayLight GrayDark GrayDim Gray

Text color: BlackWhiteGrayLight GrayDark GrayDim Gray

Apply/Save settings

Ebook has 99 lines and 32528 words, and 2 pages

Take out the inwards, wash both the inside and outside of the turkey. Prepare a dressing made of bread, soaked soft in cold water, Melt a small piece of butter, and mix it with the dressing, or else put in salt pork, chopped fine; season it with salt and pepper; add sweet herbs if you like. An egg in the dressing, makes it cut smoother. Any kind of cooked meat is nice minced fine, and mixed with the dressing. If the inwards are used, they ought to be boiled very tender, as it is very difficult to cook them through while the turkey is roasting. Fill the crop and body of the turkey with the dressing, sew it up, tie up the legs and wings, rub on a little salt and butter. Roast it from two to three hours, according to its size; twenty-five minutes to every pound, is a good rule. The turkey should be roasted slowly at first, and basted frequently. A little water should be put into the dripping pan, when the meat is put down to roast. For a gravy to the turkey, take the liquor that the inwards are boiled in, put into it a little of the turkey drippings, set it where it will boil, thicken it with a little flour and water, previously mixed smooth. Season it with salt, pepper, and sweet herbs if you like. Drawn butter is used for boiled turkey. A turkey for boiling should be prepared in the same manner as one for roasting. If you wish to have it look white, tie it up in a cloth, unless you boil rice in the pot. If rice is used, put in two-thirds of a tea cup. A pound or two of salt pork, boiled with the turkey, improves it. If you wish to make a soup of the liquor in which the turkey is boiled, let it remain until the next day, then skim off the fat. Heat and season it.

If a goose is tender under the wing, and you can break the skin easily by running the head of a pin across the breast, there is no danger of its being tough. A goose should be dressed in the same manner, and roasted the same length of time as a turkey.

Chickens for roasting or boiling should have a dressing prepared like that for turkies. Half a tea cup of rice boiled with the chickens makes them look white. They will be less liable to break if the water is cold when they are put in. A little salt pork boiled with the chickens, improves them. If you do not boil pork with them they will need salt. Chickens for broiling should be split, the inwards taken out, and the chicken washed inside and out. Put the bony side down on the gridiron, and broil it very slowly until brown, then turn it, and brown it on the other side. About forty minutes is required to broil a common sized chicken. For roast chicken, boil the liver and gizzards by themselves, and use the water for gravy to the chickens--cut the inwards in slices, and put them in the gravy.

The chickens should be jointed, the inwards taken out, and the chickens washed. Put them in a stew pan with the skin side down; on each layer sprinkle salt and pepper; put in three or four slices of pork, just cover them with water, and let them stew till tender. Then take them up, mix a little flour and water together, and thicken the liquor they were stewed in, add a piece of butter of the size of a hen's egg, then put the chickens back in the stew pan, and let them stew four or five minutes longer. When you have taken up the chickens, soak two or three slices of toast in the gravy, then put them in your platter, lay the chickens over the toast, and turn the gravy on them. If you wish to brown the chickens, stew them without the pork, till tender, then fry the pork brown, take it up, put in the chickens, and then fry until a light brown.

Take out the inwards, and stuff the pigeons with a dressing prepared like that for turkeys, lay them in a pot with the breast side down. Turn in more than enough water to cover them. When stewed nearly tender, put in a quarter of a pound of butter to every dozen of pigeons--mix two or three tea spoonsful of flour, with a little water, and stir into the gravy. If you wish to brown them, put on a heated bake pan lid, an hour before they are done, or else take them up when tender, and fry them in pork fat. They are very good split open and stewed, with a dressing made and warmed up separately with a little of the gravy. Tender pigeons are good stuffed and roasted. It takes about two hours to cook tender pigeons, and three hours tough ones. Roast pigeons should be buttered when put to the fire.

Are good stewed like pigeons, or roasted. Two or three onions in the dressing of wild ducks, takes out the fishy taste they are apt to have. If ducks or any other fowls are slightly injured by being kept long, dip them in weak saleratus water before cooking them.

A pig for roasting or baking should be small and fat. Take out the inwards, and cut off the first joint of the feet, and boil them till tender, then chop them. Prepare a dressing of bread soaked soft, the water squeezed out, and the bread mashed fine, season it with salt, pepper, and sweet herbs, add a little butter, and fill the pig with the dressing. Rub a little butter on the outside of the pig, to prevent its blistering. Bake or roast it from two hours and a half, to three hours. The pan that the pig is baked in should have a little water put in it. When cooked, take out a little of the dressing and gravy from the pan, mix it with the chopped inwards and feet, put in a little butter, pepper, and salt, and use this for a sauce to the pig. Expose the pig to the open air two or three minutes, before it is put on the table, to make it crispy.

A very good way to cook the sweet bread, is to fry three or four slices of pork till brown, then take them up and put in the sweet bread, and fry it over a moderate fire. When you have taken up the sweet bread, mix a couple of tea-spoonsful of flour with a little water, and stir it into the fat--let it boil, then turn it over the sweet bread. Another way is to parboil them, and let them get cold, then cut them in pieces about an inch thick, dip them in the yelk of an egg, and fine bread crumbs, sprinkle salt, pepper, and sage on them, before dipping them in the egg, fry them a light brown. Make a gravy after you have taken them up, by stirring a little flour and water mixed smooth into the fat, add spices and wine if you like. The liver and heart are good cooked in the same manner, or broiled.

Pig's head is good baked with beans, or corned and smoked. It is also nice prepared with spices in the following manner. Boil the ears, forehead, and rind, till the meat will almost drop from the bones; take them up; when cold cut the meat in strips about an inch long, warm it in a little of the liquor in which the meat was boiled, season it with salt, pepper, cloves, nutmeg, and cinnamon. Put it while hot in a strong bag, put a heavy weight upon it, and let it remain till perfectly cold. When you wish to eat it, cut it in thin slices.

Take pig's ears and feet, clean them thoroughly, then soak them in salt and water, for several days. Boil them tender, and split them, they are then good fried. If you wish to souse them when cold, turn boiling vinegar on them, spiced with pepper-corns, and mace. Cloves improve the taste, but it turns them a dark color. Add a little salt. They will keep good pickled five or six weeks. Fry them in lard.

After being scoured, should be soaked in salt and water seven or eight days, changing the water every other day, then boil it till tender, which will take eight or ten hours. It is then fit for broiling, frying, or pickling. It is pickled in the same manner as souse.

Chop fresh pork very fine, the lean and fat together, season it highly with salt, pepper, sage, and other sweet herbs, if you like them--a little salt-petre tends to preserve them. To tell whether they are seasoned enough, do up a little into a cake, and fry it. If not seasoned enough, add more seasoning, and fill your skins, which should be previously cleaned thoroughly. A little flour mixed in with the meat, tends to prevent the fat from running out when cooked. Sausage-meat is good, done up in small cakes and fried. In summer, when fresh pork cannot be procured, very good sausage-cakes may be made of raw beef, chopped fine with salt pork, and seasoned with pepper and sage. When sausages are fried, they should not be pricked, and they will cook nicer, to have a little fat put in the frying-pan with them. They should be cooked slowly. If you do not like them very fat, take them out of the pan when nearly done, and finish cooking them on a gridiron. Bologna sausages are made of equal weight each, of ham, veal, and pork, chopped very fine, seasoned high, and boiled in casings, till tender, then dried.

A ham that weighs ten pounds, should be boiled four or five hours; if very salt, the water should be changed. Before it is put on the table, take off the rind. If you wish to ornament it, put whole cloves, or pepper, in the form of diamonds, over it. The Virginia method of curing hams, , is to dissolve two ounces of salt-petre, two tea spoonsful of saleratus, in a salt pickle, as strong as possible, for every sixteen pounds of ham, add molasses in the proportion of a gallon to a hogshead of brine, then put in the hams, and let them remain three or four weeks. Then take them out of the brine, and smoke them with the hocks downwards, to preserve the juices. They will smoke tolerably well, in the course of a month, but they will be much better, to remain in the smoke-house two or three months. Hams cured in this manner are very fine flavored, and will keep good a long time.

Cut off the roots of the tongues, they are not good smoked, but they make nice pies. Take out the pipes and veins, boil them till tender, mince them fine, season the meat with salt, cloves, mace, and cinnamon, put in a little sugar and molasses, moisten the whole with brandy, put it in a cool place, and it will keep good several months in cold weather, and is good to make pies of at any time, with the addition of apples chopped fine, and a little butter melted. For the remainder of the tongues, make a brine in the following manner--to a gallon of cold water, put a quart of rock salt, an ounce of salt-petre, quarter of a pound of sugar, and a couple of table spoonsful of blown salt. Put in the tongues, let them remain in it a week, and then smoke them eight or ten days.

Chickens, pigeons, mutton chops, lobsters and veal, all make good curries. If the curry dish is to be made of fowls, they should be jointed. Boil the meat till tender, in just sufficient water to cover it, and add a little salt. Just before the meat is boiled enough to take up, fry three or four slices of pork till brown--take them up, and put in the chickens. Let them brown, then add part of the liquor in which they were boiled, one or two tea spoonsful of curry powder, and the fried pork. Mix a tea spoonful of curry powder with a tea cup of boiled rice, or a little flour and water mixed--turn it on to the curry, and let it stew a few minutes.

Joint the chickens, which should be young and tender--boil them in just sufficient water to cover them. When nearly tender, take them out of the liquor, and lay them in a deep pudding dish, lined with pie crust. To each layer of chicken, put three or four slices of pork--add a little of the liquor in which they were boiled, and a couple of ounces of butter, cut into small pieces--sprinkle a little flour over the whole, cover it with nice pie crust, and ornament the top with some of your pastry. Bake it in a quick oven one hour.

Take tender meat, pound it out thin, and broil it ten minutes--then cut off the bony and gristly parts, season it highly with salt and pepper, butter it, and cut it into small pieces. Line a pudding dish with pastry, put in the meat, and to each layer add a tea spoonful of tomato catsup, together with a table spoonful of water--sprinkle over flour, and cover it with pie crust, and ornament as you please with pastry. Cold roast, or boiled beef, and mutton, make a good pie, by cutting them into bits, and seasoning them highly with salt and pepper. Put them into a pie dish, turn a little melted butter over them, or gravy, and pour in water till you can just see it at the top.

If the pie is to be made of chickens, joint them--boil the meat until about half done. Take the meat out of the liquor in which it was boiled, and put it in a pot, with a layer of crust to each layer of meat, having a layer of crust on the top. The meat should be seasoned with salt and pepper--cover the whole with the boiled meat liquor. If you wish to have the crust brown, keep the pot covered with a heated bake pan lid. Keep a tea kettle of boiling water to turn in as the water boils away--cold water makes the crust heavy. The crust for the pie is good like that made for fruit pies, with less shortening, but raised pie crust is generally preferred to any other. It is made in the following manner--mix together three pints of flour, a tea cup of melted butter, a tea spoonful of salt, then turn in half a tea cup of yeast--add cold water to make it sufficiently stiff to roll out. Set it in a warm place to rise, which will take seven or eight hours, unless brewer's yeast is used. When risen, roll it out, and cut it into small cakes. Potatoe pie crust is very nice. To make it, boil eight or nine small potatoes, peel and mash them fine, mix with them a piece of butter, of the size of a hen's egg, a tea spoonful of salt, a tumbler full of milk, and flour to render it of the right consistency to roll out. When rolled out, cut them into cakes, and put them with the meat. If you happen to have unbaked wheat dough, very good crust may be made of it, by working into it a little lukewarm melted butter. Let it remain, after you have rolled and cut it into cakes, about ten or fifteen minutes, before putting it with the meat.

Take beef that is fresh smoked and tender--shave it off thin, put it in a stew pan, with water enough to cover it--let it stew ten or fifteen minutes. Three or four minutes before it is taken up, mix a little flour and water together, and stir in, to thicken the water; add a little butter and pepper. This makes a good dish for breakfast--eggs are a nice accompaniment to it.

Boiled or roasted veal makes a nice dish, chopped fine, and warmed up, with just sufficient water to moisten it, and a little butter, salt, and pepper, added. A little nutmeg, and the grated rind of a lemon, improve it--none of the white part of the lemon should be used. When well heated through, take it up on a platter, and garnish it with a couple of lemons cut in slices. Fresh or corned beef is good minced fine, with boiled potatoes, and warmed up with salt, pepper, and a little water--add butter, just before you take it up. Some people use the gravy that they have left the day before, for the meat, but it is not as good when warmed over, and there is no need of its being wasted, as it can be clarified, and used for other purposes. Boiled onions, or turnips, are good mixed with mince meat, instead of potatoes. Veal, lamb, and mutton, are good cut into small strips, and warmed with boiled potatoes cut in slices, pepper, salt, a little water--add butter just before you take it up. Roast beef and mutton, if not previously cooked too much, are nice cut in slices, and just scorched on a gridiron. Meat, when warmed over, should be on the fire just long enough to get well heated through--if on the fire long, most of the juices of the meat will be extracted, and render it very indigestible. Cold fowls are nice jointed, and warmed with a little water, then taken up, and fried in butter till brown. A little flour should be sprinkled on them before frying. Thicken the water that the fowls were warmed in--add a little salt, pepper, and butter, and turn it over the fowls.

Cut boiled or roasted veal in nice slices--flour and fry them in butter, till a light brown--then take them up, and turn a little hot water into the butter they were fried in, mix a little flour and water together, and stir it into the gravy--season it with salt, pepper, and lemon juice--put in the meat, and stew it till very hot--stew two or three onions with it, if you like.

Mix two or three tea spoonsful of flour with a little cold water--stir it till free from lumps, thin it, and stir it into half a pint of boiling water--let it boil two or three minutes, then cut up about a quarter of a pound of butter into small pieces, and put it with the flour and water--set it where it will melt gradually. If carefully mixed, it will be free from lumps--if not, strain it before it is put on the table. If the butter is to be eaten on fish, cut up several soft boiled eggs into it. A little curry powder sprinkled into it, will convert it into curry sauce.

Put a couple of ounces of butter into a frying pan--set it on the fire--when of a dark brown color, put in half a tea cup full of vinegar, a little pepper and salt. This is nice for fish, salad, or eggs.

Meat, when put down to roast, should have about a pint of water in the dripping pan. A little while before the meat is done, stir up the drippings, put it in a skillet, and set it where it will boil. Mix two or three tea spoonsful of flour smoothly, with a little water, and stir it in the gravy when it boils. Lamb and veal require a little butter in the gravy. The gravy for pork and geese, should have a little of the dressing, and sage, mixed with it. If you wish to have your gravies look dark, scorch the flour that you thicken them with, which is easily done by putting it in a pan, setting it on a few coals, and stirring it constantly till it is a dark brown color, taking care that it does not burn. Enough can be burnt at once to last a long time.

Boil a couple of eggs three minutes--then mix it with a mustard spoonful of made mustard, a little salt, pepper, half a tea cup of salad oil, or melted butter, and half a tea cup of vinegar. A table spoonful of catsup improves it.

Warm half a pint of the drippings, or liquor the meat was boiled in--mix a couple of tea spoonsful of scorched flour with a little water, and stir it in when the gravy boils. Season it with salt, pepper, and cloves--stir a table spoonful of currant jelly in, and just before you take it from the fire, half a tumbler of wine. Many people prefer melted currant jelly to any other sauce for venison or mutton.

Boil one onion and half a tea cup of rice with a blade of mace, till very soft, in just water enough to cover it--then stir in half a pint of milk, a little salt, and strain it. This is a nice accompaniment to game.

Take the juice of the oysters, and to a pint put a couple of sticks of mace, a little salt and pepper. Set it on the fire--when it boils, stir in a couple of tea spoonsful of flour, mixed with milk. When it has boiled several minutes, stir in half a pint of oysters, a piece of butter, of the size of a hen's egg. Let them scald through, then take them up.

Take five or six heads of celery--cut off the green tops, cut up the remainder into small bits, and boil it till tender, in half a pint of water--mix two or three tea spoonsful of flour smoothly with a little milk--then add half a tea cup more of milk, stir it in, add a small lump of butter, and a little salt. When it boils, take it up.

Peel two or three onions, cut them in slices, flour and fry them brown, in a little butter--then sprinkle in a little flour, pepper, salt, and sage--add half a pint of the liquor the poultry was boiled in, and a table spoonful of catsup. Let it boil up, then stir in half a wine glass of wine if you like.

Boil lean beef or veal till tender. If you have any beef or veal bones, crack and boil them with the meat, together with a little salt pork, sweet herbs, and pepper and salt. When boiled sufficiently, take it off, strain it, and let it remain till the next day--then skim off the fat, take up the jelly, and scrape off the dregs that adhere to the bottom of it--put in the whites and shells of several eggs, several blades of mace, a little wine, and lemon juice--set it on the fire, stir it well till it boils, then strain it till clear through a jelly bag.

Boil the liver of the fish--then mash it fine, stir it into drawn butter, put in a little cayenne, or black pepper, a couple of tea spoonsful of lemon juice, and a table spoonful of catsup.

Boil a couple of eggs three minutes--mix them with the spawn of the lobster, and a tea spoonful of water. When rubbed smooth, stir in a tea spoonful of mixed mustard, half a tea cup of salad oil, or the same quantity of butter melted, a little salt, pepper, and five table spoonsful of vinegar.

Boil a chicken that weighs not more than a pound and a half. When very tender, take it up, cut it in small strips, and make the following sauce, and turn over it--boil four eggs three minutes--then take them out of the shells, mash and mix them with a couple of table spoonsful of olive oil, or melted butter, two thirds of a tumbler of vinegar, a tea spoonful of mixed mustard, a tea spoonful of salt, a little pepper, and essence of celery, if you have it--if not, it can be dispensed with.

To half a pint of hot melted butter, or beef gravy, put the juice and grated rind of half a lemon, a little sage, basil, or sweet marjoram, a little cayenne, or black pepper, and salt. Add a wine glass of white wine just before you take it up.

Pare and quarter the apples--if not tart, stew them in cider--if tart enough, stew them in water. When stewed soft, put in a small piece of butter, and sweeten it to the taste, with sugar. Another way, which is very good, is to boil the apples, without paring them, with a few quinces and molasses, in new cider, till reduced to half the quantity. When cool, strain the sauce. This kind of sauce will keep good several months. It makes very good plain pies, with the addition of a little cinnamon or cloves. To make cranberry sauce, nothing more is necessary than to stew the cranberries till soft; then stir in sugar and molasses to sweeten it. Let the sugar scald in it a few minutes. Strain it if you like--it is very good without straining.

Stir to a cream a tea cup of butter, with two of brown sugar, then add a wine glass of wine, or cider--flavor it with nutmeg, rose-water, or essence of lemon. If you wish to have it liquid, heat two-thirds of a pint of water boiling hot, mix two or three tea spoonsful of flour with a little water, and stir it into the boiling water. As soon as its boils up well, stir it into the butter and sugar.

Take ripe tomatos, and prick them with a fork--lay them in a deep dish, and to each layer put a layer of salt. Let them remain in it four or five days, then take them out of the salt, and put them in vinegar and water for one night. Drain off the vinegar, and to each peck of tomatos put half a pint of mustard seed, half an ounce of cloves, and the same quantity of pepper. The tomatos should be put in a jar, with a layer of sliced onions to each layer of the tomatos, and the spices sprinkled over each layer. In ten days, they will be in good eating order.

To a gallon of ripe tomatos, put four table spoonsful of salt, four of ground black pepper, three table spoonsful of ground mustard, half a table spoonful of allspice, half a spoonful of cloves, six red peppers, ground fine--simmer the whole slowly, with a pint of vinegar, three or four hours--then strain it through a sieve, bottle and cork it tight. The catsup should be made in a tin utensil, and the later in the season it is made, the less liable it will be to spoil.

Put a layer of fresh mushrooms in a deep dish, sprinkle a little salt over them, then put in another layer of fresh mushrooms, and salt, and so on till you get in all the mushrooms. Let them remain several days--then mash them fine, and to each quart put a table spoonful of vinegar, half a tea spoonful of black pepper, and a quarter of a tea spoonful of cloves--turn it into a stone jar, set the jar in a pot of boiling water, and let it boil two hours, then strain it without squeezing the mushrooms. Boil the juice a quarter of an hour, skim it well, let it stand a few hours to settle, then turn it off carefully through a sieve, bottle and cork it tight. Keep it in a cool place.

Procure the walnuts by the last of June--keep them in salt and water for a week, then bruise them, and turn boiling vinegar on them. Let them remain covered with vinegar for several days, stirring them up each day--then boil them a quarter of an hour with a little more vinegar, strain it through a thick cloth, so that none of the coarse particles of the walnuts will go through--season the vinegar highly with cloves, allspice, pepper and salt. Boil the whole a few minutes, then bottle and cork it tight. Keep it in a cool place.

Mix an ounce of ginger, one of mustard, one of pepper, three of coriander seed, the same quantity of turmeric, a quarter of an ounce of cayenne pepper, half an ounce of cardamums, and the same of cummin seed and cinnamon. Pound the whole fine, sift, and keep it in a bottle corked tight.

Steep an ounce of celery seed in half a pint of brandy, or vinegar. A few drops of this will give a fine flavor to soups, and sauce for fowls.

Those who like a variety of herbs in soup, will find it very convenient to have the following mixture. Take when in their prime, thyme, sweet marjoram, sweet basil, and summer savory. When thoroughly dried, pound and sift them. Steep them in brandy for a fortnight, the spirit will then be fit for use.

A leg of veal, after enough has been cut off for cutlets, makes a soup nearly as good as calf's head. Boil it with a cup two thirds full of rice, a pound and a half of pork--season it with salt, pepper, and sweet herbs, if you like. A little celery boiled in it gives the soup a fine flavor. Some people like onions, carrots, and parsely boiled in it. If you wish for balls in the soup, chop veal and a little raw salt pork fine, mix it with a few bread crumbs, and a couple of eggs. Season it with salt and pepper--add a little curry powder if you like, do it up into small balls, and boil them in the soup. The veal should be taken up before the soup is seasoned. Just before the soup is taken up, put in a couple of slices of toast, cut into small pieces. If you do not like your soup fat, let the liquor remain till the day after you have boiled the meat, and skim off the fat before heating the liquor. The shoulder of veal makes a good soup.

Boil the head until perfectly tender--then take it out, strain the liquor, and set it away until the next day--then skim off the fat, cut up the meat, together with the lights, and put it into the liquor, put it on the fire, and season it with salt, pepper, cloves, and mace--add onions and sweet herbs, if you like--stew it gently for half an hour. Just before you take it up, add half a pint of white wine. For the balls, chop lean veal fine, with a little salt pork, add the brains, and season it with salt, pepper, cloves, mace, sweet herbs or curry powder, make it up into balls about the size of half an egg, boil part in the soup, and fry the remainder, and put them in a dish by themselves.

The shank of beef is the best part for soup--cold roast beef bones, and beef steak, make very good soup. Boil the shank four or five hours in water, enough to cover it. Half an hour before the soup is put on the table, take up the meat, thicken the soup with scorched flour, mixed with cold water, season it with salt, pepper, cloves, mace, a little walnut, or tomato catsup improves it, put in sweet herbs or herb spirit if you like. Some cooks boil onions in the soup, but as they are very disagreeable to many persons, it is better to boil and serve them up in a dish by themselves. Make force meat balls of part of the beef and pork, season them with mace, cloves, pepper, and salt, and boil them in the soup fifteen minutes.

The liquor that a turkey or chicken is boiled in, makes a good soup. If you do not like your soup fat, let the liquor remain till the day after the poultry has been boiled in it, then skim off the fat, set it where it will boil. If there was not any rice boiled with the meat, put in half a tea cup full, when the liquor boils, or slice up a few potatoes and put in--season it with salt and pepper, sweet herbs, and a little celery boiled in it improves it. Toast bread or crackers, and put them in the soup when you take it up.

Separate the oysters from the liquor, to each quart of the liquor, put a pint of milk or water, set it on th

Share on: WhatsApp @Hash Facebook Tweet