"Domestic cookery, useful receipts, and hints to young housekeepers" by Elizabeth E. Lea, 1845

HINTS TO HOUSEKEEPERS. should be very nicely picked and washed, and the inside wiped dry; put in each a small lump of butter, a little salt, pepper and parsley; have the pot boiling, close the chickens int he dough, pin them up in separate cloths, and boil them three quarters of an hour; dish them, and pour drawn butter over. To Fricasee Chickens. Cut up the chickens, and put them in a pot with just water enough to cover them; let it boil half an hour; have ready some thickening made of milk, flour, and butter, seasoned with parsley, thyme, peper and salt; let it boil for a few minutes longer, and when it is dished, grate a little nutmeg over, if you like it. This is one of the easiest, cheapest and best eays of cooking chicken. Chicken Pie. Cut up the chickens, and if they are old, boil them fifteen minutes in a little water, which save to put in the pie; make a paste like common pir crust, and put it round your pan, or dish; lay in the chicken, dust flour over, and put in butter, pepper, and salt; cover them with water, roll out the top crust quite thick, and close the pie round the edge; make an opening in the middle with a knife, let it bake rather more than an hour. Chicken pie is nearly as good warmed over as when fresh. Pot Pie. Cut up two large chickens, grease your pot, or dutchoven, with lard; roll out crust enough in two parts, to go round it, but not to cover the bottom, or it will burn before the pie is done. As you put the pieces of chicken, strew in flour, salt and pepper; some pieces of the crust rolled thin, and a few potatoes, cover this with water, and put on a covering of paste, with a slit cut in

[Upper Margin] Bake 30 or 40 minutes1 qt of flour will make a medium sized pie [/Upper Margin]

[Right Side Margin] dressing and all. Put in a few potatoes. gravy [to?] [/Right Side Margin]

8 DOMESTIC COOKERY AND the middle , let it cook slowly for about two hours, have hot water ina tea-kettle, and if it should dry up too much, pur some in; just before you dish it, add a little parsley and thyme. Veal, lamb and pork pies, may be made in the same way. If you like more top crust, cook it in a dutchoven; and when the first crust is done, take it off in a pan and set it near the fire, and cover the pie again with dough. Giblit Pie and Soup. If you can get livers and gizzards from market, you can have a very nice pir made, the same as chicken pie, or soup with dumplings made of milk, egg and flour, baten together, and dropped in when the soup is nearly done, and season it with parsley, pepper and salt. Pork Stew Pie. Take small bones and pieces of pork that will not do for sausage, roll out some crust with btu little shortening, lay in the meat and small pieces of crust alternately, sprinkle in flour and seasoning, cover it with water, and put on a crust. Chicken Pudding. Make a batter of six eggs, milk, flour and a little salt, pour boiling water ont he chickens; have each joint cut, grease a pan with lard, and lay the pieces in, put in some lumps of butter, and season it well with pepper and salt, then pour the batter over, and bake it an hour, in the stove or dutch-oven. Veal or beef makes a very nice pudding, done in the same way; but the batter need not be as rich as for chicken, and it requires no butter. Cut slices of ham, after it will not do to appear on the table; make batter, as for other pudding, put in a little butter and pepper, and bake it in a pan.

HINTS TO HOUSEKEEPERS. 9 Bacon Dumplings. Cut slices of cooked bacon, and pepper it, 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. Bacon Fraise. Cut streaked bacon in small thin slices, make a batter of a pint of milk, two eggsm and two large spoonsful of flour; some salt and pepper; put a piece of lard, or dripping, in a frying pan, and when it is hot pur 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. To Boul Calf's Head. Cut the upper fromt he lower jaw, take out the brains and eyes, and clean the head well, let it soal in salt and water, an hour or two; then put it in a gallon of boiling water, take off the scum as it rises, and when it is done take out the bones; dish it, and pur over a sauce, made of butterand flour, stirredinto half a pint of the water it was boiled in, put in a chooped egg, a little, salt, pepper, and fine parsley, when it is nearly done. You can have soup of the liquor, with dumplings, 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. Brains and Tongue. Pour boiling water on the brains, and skin them; tie them tight in a cloth, and boil them and the tongue 2

10 DOMESTIC COOKERY AND with the head; when done put them on a plate, chop three leaves of green sage fine, and beat up with the brains, spread them in a small dish, and after skinning the tongue, place it in the middle Veal Hash. Take the lughts, heart, and some of the liver, boil them in a pint of water; when its done, take them out and chop them fine, season it with salt, pepper and a little sweet marjoram; put it back in the pot, and thicken it with butter and flour; let it boil a few minutes, and dish it in a small tureen. Brain Cakes. When the head is cloven, take out the brains and clear them of strings, beat them up with the yelks of two eggs, some crumbs of bread, pepper, salt, fine parsley, a spoonful of cream, and a spoonful of flour; when they are well mixed, drop them with a spoon into a frying-pan with a little hot butter, and fry them of a light brown color. Force Meat Balls. Take a pound of veal, half a pound of suet, two slices of ham, and some crumbs of bread, chop them very fine, and out in the yelks of two eggs, season it with parsley, thyme, mace, pepper and salt; roll it into small balls, ad dry them brown. Thye are nice to garnish hashes, roast veal of cutlets, and to put in soup. To Brown a Calf's Head witht he Skin On. After scalding and washing the head clean, take out the eyes, cut off the eats, and let it boil half an hour; when cold cleave the upper fromt he lower jaw, take

11 HINTS TO HOUSEKEEPERS.

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 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.

Brown Calf's Head Soup.

Scald and clean the head, and put it to boil with two gallons of water, a shank of veal, three onions, two carrots, a little bacon, and a bunch of sweet herbs. When they have boiled half an hour, take out the head and shank of veal, and cut all the meat off the bones, into pieces of two inches square, let the soup boil half an hour longer, when strain it, and put in the meat, season it with salt, cayenne and black pepper, and cloves if you like; thicken it with butter and flour, and let it boil nearly an hour; put some fried force meat balls in the tureen; and just before you pour out the soup, stir into it a table-spoonful of sugar, browned in a frying pan, and half a pint of wine. This resembles turtle soup.

Chicken Soup.

Cut each joint, and let the chicken boil an hour; make dumplings of a pint of milk, an egg, a little salt and flour stirred in till quite stiff, drop this in, a spoonful at a time, while it is boiling; stir in a little thickening, with enough pepper, salt and parsley, to season the whole; let it boil a few minutes longer, and take it up in a tureen. Chopped celery is a greatimprovement to chicken soup; and new corn cut off the cob, and put in when it is half done, gives it a very nice flavor.