healthy cooking info

HERMITS

One and one-half cup sugar, one cup butter, three eggs (whites and yolks beaten separately), one teaspoonful cinnamon, one teaspoonful ginger, one teaspoonful allspice, one teaspoonful cloves, one nutmeg, juice of lemon, one cup raisins (stone and pull in pieces), two teaspoonfuls baking powder, trifle over three cups flour.

LEMON CUSTARD PIE.

One cup sugar, three eggs, one cup milk, one tablespoonful flour, three
tablespoonfuls powdered sugar, juice and rind of one lemon. Beat yolks
of eggs and sugar; add juice and rind of lemon. Mix flour with the milk,
and pour through sieve into eggs and sugar. Line a deep pie plate with
good rich paste; pour in the mixture and bake in a quick oven thirty
minutes. Beat whites of eggs to a stiff froth and add three
tablespoonfuls powdered sugar, beating all the while. Put on top of pie,
and return to oven until a light brown.

To boil  CHICKENS.

Take four or five small chickens, as you would have your dish in
bigness; if they be small ones you may scald them, it will make them
whiter; draw them, and take out the breast-bone before you scald them;
when you have dress’d them, put them into milk and water, and wash
them, truss them, and cut off the heads and necks; if you dress them
the night before you use them, dip a cloth in milk and wrap them in it,
which will make them white; you must boil them in milk and water, with
a little salt; half an hour or less will boil them.

To make Sauce for the  CHICKENS.

Take the necks, gizzards and livers, boil them in water, when they are
enough strain off the gravy, and put to it a spoonful of oyster-pickle;
take the livers, break them small, mix a little gravy, and rub them
through a hair-sieve with the back of a spoon, then put to it a
spoonful of cream, a little lemon and lemon-peel grated; thicken it up
with butter and flour. Let your sauce be no thicker than cream, which
pour upon your chickens. Garnish your dish with sippets, mushrooms, and
slices of lemon.

They are proper for a side-dish or a top-dish either at noon or night.

How to make pulled  RABBETS.

Take two young rabbets, boil them very tender, and take off all the
white meat, and pull off the skin, then pull it all in shives, and put
it into your stew-pan with a little white gravy, a spoonful of white
wine, a little nutmeg and salt to your taste; thicken it up as you
would a white fricassy, but put in no parsley; when you serve it up lay
the heads in the middle. Garnish your dish with shred lemon and
pickles.

A Fricassy of  LAMB  white .

Take a leg of lamb, half roast it, when it is cold cut it in slices,
put it into a stew-pan with a little white gravy, a shalot shred fine,
a little nutmeg, salt, and a few shred capers; let it boil over the
stove whilst the lamb is enough; to thicken your sauce, take three
spoonfuls of cream, the yolks of two eggs, a little shred parsley, and
beat them well together, then put it into your stew-pan and shake it
whilst it is thick, but don’t let it boil; if this do not make it
thick, put in a little flour and butter, so serve it up. Garnish your
dish with mushrooms, oysters and lemon.

To Collar a  CALF’S HEAD  to eat cold .

You must be a calf’s head with the skin on, split it and lay it in
water, take out the tongue and eyes, cut off the groin ends, then tie
it up in a cloth and boil it whilst the bones come out; when it is
enough lay it on a table with the skin-side uppermost, and pour upon it
a little cold water; then take off the hair and cut off the ears; mind
you do not break the head in two, turn it over and take out the bones;
salt it very well and wrap it round in a cloth very tight, pin it with
pins, and tie it at both ends, so bind it up with broad inkle, then
hang it up by one end, and when it is cold take it out; you must make
for it brown pickle, and it will keep half a year; when you cut it, cut
it at the neck.

It is proper for a side or middle dish, either for noon or night.

To make  FRENCH CUTLETS  of  MUTTON.

Take a neck of mutton, cut it in joints, cut off the ends of the long
bones, then scrape the meat clean off the bones about an inch, take a
little of the inpart of the meat of the cutlets, and make it into
forc’d-meat; season it with nutmeg, pepper, and salt; then lay it upon
your cutlets, rub over them the yolk of an egg to make it stick; chop a
few sweet herbs, and put to them a few bread-crumbs, a little pepper
and salt, and strew it over the cutlets, and wrap them in double
writing-paper; either broil them before the fire or in an oven, half an
hour will do them; when you dish them up, take off the out-paper, and
set in the midst of the dish a little brown gravy in a china-bason; you
may broil them without paper if you please.

To make  VEAL CUTLETS.

Take a neck of veal, cut it in joints, and flatten them with a bill;
cut off the ends of the bones, and lard the thick part of the cutlets
with four or five bits of bacon; season it with nutmeg, pepper and
salt; strew over them a few bread crumbs, and sweet herbs shred fine;
first dip the cutlets in egg to make the crumbs stick, then broil them
before the fire, put to them a little brown gravy sauce, so serve it
up. Garnish your dish with lemon.

CUCUMBER SOUP.

Take a houghil of beef, break it small and put it into a stew-pan, with
part of a neck of mutton, a little whole pepper, an onion, and a little
salt; cover it with water, and let it stand in the oven all night, then
strain it and take off the fat; pare six or eight middle-siz’d
cucumbers, and slice them not very thin, stew them in a little butter
and a little whole pepper; take them out of the butter and put ‘em in
the gravy. Garnish your dish with raspings of bread, and serve it up
with toasts of bread or  French  roll.

To Collar a Breast of  MUTTON.

Take a breast of mutton, bone it, and season it with nutmeg, pepper and
salt, rub it over with the yolk of an egg; make a little forc’d-meat of
veal or mutton, chop it with a little beef-suet, a few bread-crumbs,
sweet herbs, an onion, pepper and salt, a little nutmeg, two eggs, and
a spoonful or two of cream; mix all together and lay it over the
mutton, roll it up and bind it about with course inkle; put it into an
earthen dish with a little water, dridge it over with flour, and lay
upon it a little butter; it will require two hours to bake it. When it
is enough take up the gravy, skim off the fat, put in an anchovy and a
spoonful of catchup, thicken it with flour and butter; take the inkle
from the mutton and cut it into three or four rolls; pour the sauce
upon the dish, and lay about it forc’d-meat-balls. Garnish your dish
with pickles.