A new system of domestic cookery : formed upon principles of economy, and adapted to the use of private families / by a lady. With the addition of many new receipts.

  • Rundell, Maria Eliza Ketelby, 1745-1828.
Date:
1860
Catalogue details

Licence: Public Domain Mark

Credit: A new system of domestic cookery : formed upon principles of economy, and adapted to the use of private families / by a lady. With the addition of many new receipts. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    ror.K. Ci) To dry Hog's Cheeks. Cut out the snout, remove the brains, and split the head, taking off the upper bone, to make the jowl a, good shape; rub it well with salt; next day take away the brine, and salt it again the following day: cover the head with half an ounce of saltpetre, two ounces of bay- salt, a little common salt, and four ounces of coarse sugar. Let the head be often turned; after ten days smoke it for a week like bacon. To force Hog's Ears. Parboil two pair of ears, or take some that have been roused; makea forcemeat ofan anchovy,some sage, pars- ley, a quarter of apound of suet chopped, breadcrumbs, pepper, and only a little salt. Mix all these with the yolks of two eggs ; raise the skin of the upper side of the ears, and stuff them with the above. Fry the ears in fresh butter, of a fine colour; then pour away the fat, and drain them : make ready half a pint of rich gravy, with a glass of fine sherry, three tea-spoonsful of made mustard, a little flour and butter, a small onion whole, and a little pepper or Cayenne. Put this with the oars into a stew-pan, and cover it close; stew it gently for half an hour, shaking the pan often. When done enough, take out the onion, place the ears care- fully in a dish, and pour the sauce oyer them. If a larger dish is wauted, the meat from two feet may be added to the above. Different ways of dressing Tig's Feet and Ears. Clean carefully, and soak some hours, and boil them tender; then take them out; boil some vinegar and a little salt with some of the water, and when cold put it over them. When they are to be dressed, dry them, cut tlje feet in two, and slice the ears; fry, and serve with butter, mustard, and vinegar. They may be either done in batter, or only floured. Fig's Feet and Ears fricasseed. Put no vinegar into the pickle, if to be dressed with cream. Cut the feet and cars into neat bits, and boil H