One quarter of a pound rice, a stick of cinnamon, to a quart of milk (stirred often to keep from burning) and boil quick, cool and add half a nutmeg, 4 spoons rose-water, 8 eggs; butter or puff paste a dish and pour the above composition into it, and bake one and half hour. No. 2. Boil 6 ounces rice in a quart milk, on a slow fire 'till tender, stir in one half pound butter, interim beet 8 eggs, add to the pudding when cold with sugar, salt, rose-water and spices to your taste, adding raisins or currants, bake as No. 1. No. 3. 8 spoons rice boiled in a quarts milk, when cooled add 8 eggs, 6 ounces butter, wine, sugar and spices, q: s: bake 2 hours. No. 4. Boil in water half pound ground rice till soft, add 2 quarts milk and scald, cool and add 8 eggs, 6 ounces butter, 1 pound raisins, salt, cinnamon and a small nutmeg, bake 2 hours. No. 5. A cheap one, half pint rice, 6 ounces sugar, 2 quarts milk, salt, butter, allspice, put cold into a hot oven, bake 2 and half hours. No. 6. Put 6 ounces rice into water, or milk and water, let swell or soak tender, then boil gently, stirring in a little butter, when cool stir in a quart cream, 6 or 8 eggs well beaten, and add cinnamon nutmeg, and sugar to your taste, bake. N.B. The mode of introducing the ingredients, is a material point; in all cases where eggs are mentioned it is understood to be well beat; whites and yolks and the spices, fine and settled.
Take a neck of veal and cut it in slices, flatten them as before, and cut off the ends of the long bones; season the cutlets with pepper and salt, and dridge over them some flour; fry them in butter over a quick fire; when they are enough put from them the fat they were fried in, and put to them a little small gravy, a spoonful of catchup, a spoonful of white wine or juice of lemon, and grate in some nutmeg; thicken them with flour and butter, so serve them up. Garnish your dish as before.
Mutton should be roasted with a quick brisk fire. Every part should be trimmed off that cannot be eaten. Wash the meat well. The skin should be taken off and skewered on again before the meat is put on the spit; this will make it more juicy. Otherwise tie paper over the fat, having soaked the twine in water to prevent the string from burning. Put a little salt and water into the dripping-pan, to baste the meat at first, then use its own gravy for that purpose. A quarter of an hour before you think it will be done, take off the skin or paper, dredge the meat very lightly with flour, and baste it with butter. Skim the gravy and send it to table in a boat. A leg of mutton will require from two hours roasting to two hours and a half in proportion to its size. A chine or saddle, from two hours and a half, to three hours. A shoulder, from an hour and a half, to two hours. A loin, from an hour and three quarters, to two hours. A haunch (that is a leg with, part of the loin) cannot be well roasted in less than four hours. Always have some currant jelly on the table to eat with roast mutton. It should also be accompanied by mashed turnips. Slices cut from a cold leg of mutton that has been under-done, are very nice broiled or warmed on a gridiron, and sent to the breakfast table covered with currant jelly. Pickles are always eaten with mutton. In preparing a leg of mutton for roasting, you may make deep incisions in it, and stuff them with chopped oysters, or with a force-meat made in the usual manner; or with chestnuts parboiled and peeled. The gravy will be improved by stirring into it a glass of port wine.
Whip half pound butter to a cream, add 1 pound sugar, ten eggs, one glass wine, half gill rose-water, and spices to your taste, all worked into one and a quarter pound flour, put into pans, cover with paper, and bake in a quick well heat oven, 12 or 16 minutes.
em in a stewpan with the butter. Cut the vegetables in slices and add them with the herbs. Put in one-half pint of water, and stir it over a quick fire till the juices are drawn. Fill up the stewpan with water, and, when boiling, add the salt. Skim well, and simmer very gently for four hours, or until the tails are tender. Take them out, skim and strain the soup, thicken with flour, and flavor with the catsup and port wine. Put back the tails, simmer for five minutes and serve. Another way to make an appetizing ox-tail soup. You should begin to make it the day before you wish to eat the soup. Take two tails, wash clean, and put in a kettle with nearly a gallon of cold water; add a small handful of salt; when the meat is well cooked, take out the bones. Let this stand in a cool room, covered, and next day, about an hour and a half before dinner, skim off the crust or cake of fat which has risen to the top. Add a little onion, carrot, or any vegetables you choose, chopping them fine first; summer savory may also be added.
Take three quarters of a pound of potatoes, when boil'd and peel'd, beat them in a mortar with a quarter of a pound of suet or butter, (if butter, melt it) a quarter of a pound of powder sugar, five eggs well beat, a pint of good milk, one spoonful of flour, a little mace or cinnamon, and three spoonfuls of wine or brandy; mix all these well together, and bake it in a pretty quick oven. Sauce. Wine and butter.
Take small fresh-gathered button mushrooms, peel them carefully with a penknife, and cut off the stems; throwing the mushrooms into salt and water as you do them. Then put them into a porcelain skillet of fresh water, cover it closely, and set it over a quick fire. Boil it as fast as possible for seven or eight minutes, not more. Take out the mushrooms, drain them, and spread them on a clean board, with the bottom or hollow side of each mushroom turned downwards. Do this as quickly as possible, and immediately, while they are hot, sprinkle them over with salt. When they are cold, put them into a glass jar with slight layers of mace and sliced ginger. Fill up the jar with cold distilled or white wine vinegar. Put a spoonful of sweet oil on the top of each jar, and cork it closely.
Sift a pound of flour into a large pan. Cut up a pound of butter into a pound of powdered white sugar, and stir them to a cream. Beat six eggs till very light, and then pour them all at once into the pan of flour; next add the butter and sugar, with a large table-spoonful of mixed mace and cinnamon, two grated nutmegs, and a tea-spoonful of essence of lemon or a wine glass of rose water. When all the ingredients are in, stir the mixture very hard with a broad knife. Having floured your hands and spread some flour on the paste-board, make the dough into long rolls, (all of equal size,) and form them into rings by joining the two ends very nicely. Lay them on buttered tins, and bake them in a quick oven from five to ten minutes. Grate sugar over them when cool.
Rub a pound of fresh butter into two pounds of sifted flour, and mix in a pound of powdered white sugar, a grated nutmeg, a table- spoonful of powdered cinnamon, and four large table-spoonfuls of carraway seeds. Add a wine glass of rose water, and mix the whole with sufficient cold water to make it a stiff dough. Roll it out into a large sheet about a third of an inch in thickness, and cut it into round cakes with a tin cutter or with the edge of a tumbler. Lay them in buttered pans, and bake them in a quick oven, (rather hotter at the bottom than at the top,) till they are of a very pale brown.
Sift eight table-spoonfuls of the finest flour. Cut up in a quart of rich milk, half a pound of fresh butter, and set it on the stove, or near the fire, till it has melted. Beat eight eggs very light, and stir them gradually into the milk and butter, alternately with the flour. Add a powdered nutmeg, and a tea-spoonful of powdered cinnamon. Mix the whole very well to a fine smooth batter, in which there must be no lumps. Butter some large common tea-cups, and divide the mixture among them till they are half full or a little more. Set them immediately in a quick oven, and bake them about a quarter of an hour. When done, turn them out into a dish and grate white sugar over them. Serve them up hot, with a sauce of sweetened cream flavoured with wine and nutmeg; or you may eat them with molasses and butter; or with sugar and wine. Send them round whole, for they will fall almost as soon as cut.
