The Country Housewife and Lady's Director in the Management of a House Part 16

Take out the Pulp of Lemons, as little bruis'd as possible; then boil some Sugar to a candied height, and put to it the Pulp and Juice, and stir it quickly; then put it into a Stove or into hot Sand. When you observe that it begins to candy on one side, then turn them out of the Gla.s.ses with a wet Knife on the other side, and let that candy too, in the same manner; when all is done, put them in a Box between Papers, and keep them in a dry Place.

_Tripe_ of _Eggs._ From Mr. _Fontaine._

Take the Whites of Eggs, and beat them very well in a Porringer; prepare then some hot Water and Vinegar with a little Salt, and then put in the Eggs, till they are hard; then cut them in pieces about an Inch square, and then take some White Wine, and as much Water and some Salt. Put this in a Pan, and heat it over the Fire with a little Parsley, an Onion and some Spice; when it is hot, serve it up with b.u.t.ter and Mustard, and it will eat like Tripe: or else you may serve it like a Ragoust, with the following Sauce; _viz._

Sauce for the Artificial _Tripe_ in _Ragoust._ From the same.

Take strong Gravey made of Beef, and the Ingredients which are mention'd in the drawing of Gravey. Warm it with a little White Wine, and thicken the Sauce with burnt b.u.t.ter: then, when the Eggs are warm'd, pour the Sauce over them.

_Bacon Froize,_ or _Fraise._ From Mrs. _Bradbury._

Cut fat Bacon in small Pieces, about an Inch long, and then prepare ten or a dozen Eggs well beat; put in a little Milk, some Spice, at pleasure, and some Flour; then put some Lard or Seam of an Hog into a Pan, and make it very hot; and when it is so, pour in the Mixture, and clap a dish over it, after you have thrown some of the Seam upon it. When the Froize is done enough on one side, turn it with the Dish, and fry it till it is quite enough. Then serve it with a garnish of sliced Lemons and a little b.u.t.ter, first letting it drain.

_Clary_ and _Eggs,_ From the same.

Take eight or ten Eggs; beat them well in a Porringer; then take some Clary Leaves, and chop them small; add a little Pepper and Salt, and some Onion chopt small. This Mixture must be fry'd in hot Lard or Hog-Seam, and serve it with Slices of Lemon.

To stew a _Pig._ From the same.

Roast a Pig till it is hot; then take off the Skin and cut it in pieces; then take some White Wine and good Gravey, and stew it with an Onion, some Pepper, Salt, some Nutmeg, a little sweet Marjoram, and some Elder Vinegar, with some b.u.t.ter; and when it is enough, lay it upon Sippits, and garnish with sliced Lemon.

To stew a _Pig_ another way. From the same.

Roast a Pig till you can take off the Skin; cut it then in small pieces, and stew it in White Wine, with a bunch of sweet Herbs, an Onion, some Pepper and Salt, a few Cloves, or a little sweet Marjoram powder'd. When it is enough, strain off the Liquor it was boil'd in, and in some of that put some Mushrooms, and thicken it with Cream, and it will make an excellent Dish. You may garnish it with sliced Lemon and pickled Barberries.

To make a _Frica.s.see_ of Sheeps Trotters.

Clean them very well from the Hair; then wash them in Vinegar and Water; then take out the Bones, and boil them in Salt and Water with a little Lemon-Peel. When they are hot, give them either of the following Sauces.

For a white Sauce, take the following: _viz._

Take some Water, with some Salt, a few sweet Herbs, some whole Pepper, some Lemon-Peel and a bit of Horse-Radish, a Shallot, and a little White Wine.

When it is strong enough relish'd, then strain it off, and take a little of it, and mix it with b.u.t.ter to thicken it, or Cream would do better, about half a Pint: pour this over the Sheeps Trotters with a few Capers, and serve it up with Slices of Lemons.

A brown _Frica.s.see_ of Sheeps Trotters.

Dress them as before, and when they are fit for Sauce, then take some Hogs Lard, and make it very hot in a Pan, then put in your Trotters, when they are well covered with Flour, and when they are done enough, pour over them a Sauce made of Gravey, some Claret and some Mushrooms thickned with burnt b.u.t.ter. This will make a good brown Frica.s.see; and serve it up with a garnish of Lemon sliced, Barberries pickled, some raspings of Bread lifted, and toasted before the Fire.

To make a _Lumber-Pye._ From _Exeter._

Take a Pound of lean Veal, free from Strings, shred it very small, season it with Cloves and Mace powder'd, some powder of dry'd sweet Herbs, some Lemon-Peel grated, some Pepper and Salt, three large spoonfulls of grated Bread, a little Juice of Lemon, and five or six b.u.t.ter'd Eggs. Mix these Ingredients well together into a Paste or as a farced Meat for b.a.l.l.s about the Bigness of small Wallnuts; then take two or three large Veal Sweat breads, and cut them in pieces; then provide a Pint of Mushroom b.u.t.tons well clean'd, and the Yolks of eight hard Eggs cut in halves, a dozen c.o.xcombs well scalded and clean'd: lay these with a seasoning of Pepper and Salt in a good Paste that covers the bottom of your Dish; first laying bits of b.u.t.ter on the Paste at the Bottom. Some will put about half a Pound of Currans into this Pye; but every one to their Fancy. When your Ingredients are disposed in your Dish, lay on about four Ounces of Marrow, and the quant.i.ty of six Ounces of b.u.t.ter, and then close it.

Just before you set it in the Oven, pour into your Pye half a Pint of Water; and as soon as you take it out, pour in half a Pint of White Wine warm'd, and serve it hot.

To make _Orange_ or _Lemon_ Tarts. From Mrs. _J. S._

Take the Rinds of half a score Oranges or Lemons, and salt them four Hours; then boil them in four or five Waters till they are tender, and beat them in a Marble Mortar till they are reduced to a Pulp; then squeeze in the Juice of as many of the Oranges or Lemons as you think fit, and sweeten the whole very well with fine Sugar, and boil it till it is thick, stirring it while it boils, that it may not burn; then let it stand till it is cold, and put it into your Paste. When you serve it, strew fine Sugar over it.

Serve it cold.

To make _Lemon_ Cheesecakes. From Mrs. _M.N._

Grate the Rind of a large Lemon, into the Yolks of eight raw Eggs, being first very well beat; then add a quarter of a Pound of fine Sugar well beaten and sifted, and four Ounces of fresh b.u.t.ter; warm these gently over a Fire, keeping it stirring all the while till it begins to thicken; then take it off, and put it in the Coffins made of puff Crust, and bake your Cheesecakes in a gentle Oven.

To make _Orange_ or _Lemon_ Cheesecakes, another way. From the same.

Take the Rind of a large Lemon or Orange, and boil it in four or five Waters till it is quite tender, and free from its Bitterness; then either shred it or beat it very fine in a Marble Mortar with the Yolks of eight hard Eggs, six Ounces of Loaf-Sugar finely powder'd, and a spoonfull of Orange-Flower-Water: mix this then with as much Cream, and two Eggs beat, as will render it of the Consistence of Cheesecake-meat before it is baked; then put it into your Coffins, and bake them in a gentle Oven. You may put in Currans if you please, but they are generally omitted: however, if you like to have them, let them be first plump'd a little over the Fire in Sugar and Water.

The best way for these Cheesecakes is to make the Coffins in Patty-Pans, and fill them with the Meat near an Inch thick.

The Proportions mention'd above will serve to direct for a large quant.i.ty.

To make _Cheesecakes._ From Lady G.

Take a Quart of tender Curd, and drain it from the Whey; then break it small; then take a quarter of an Ounce of Mace finely powder'd, and eight Ounces of fine Sugar sifted, eight Yolks of Eggs well beaten, four Ounces of blanched Almonds beat fine in a Marble Mortar with Rose-Water, or Orange-Flower-Water, and grate four penny _Naples_ Biscuits into a Pint of Cream, and boil them together over a gentle Fire, stirring it all the while till it is as thick as an hasty Pudding; then mix with it eight Ounces of b.u.t.ter, and put it to the Curd, but not too hot: mix then all well together, and put it in your Paste.

A _Sorrel_ Tart. From the same.

Wash some Spinach and Sorrel Leaves in two or three Waters, for they are apt to gather Dirt; then either shred them, and squeeze the Juice out through a Cloth, or else beat them in a Mortar of Marble, and strain off the Juice; about half a Pint of Juice will be enough: then shred into it about a Quart measure of the same Herbs, and add six Ounces of fine Sugar beaten, and some Spice, with the Yolks of six hard Eggs bruised, and well mix'd with it, and two Eggs raw well beaten; then put in half a Pint of Cream, stirring it well, and put it in a Paste, then bake it in a very gentle Oven. When it is done, sift on some fine Sugar, and garnish with Orange and Lemon sliced; you may put in some Orange-Flower-Water, if you think convenient.

To make _Umble Pye._ From _Mr. Thomas Fletcher_ of _Norwich._