This section is from the book "Miss Beecher's Housekeeper And Healthkeeper", by Catharine Esther Beecher. Also available from Amazon: Miss Beecher's Housekeeper And Healthkeeper.
Follow the above directions for roasting mutton, except to allow more time, as veal should be cooked more than mutton. Allow twenty minutes to each pound, and baste often. Too much roasting and little basting spoils veal. To be served with apple-sauce. It much improves roast veal to cut slits in it, and insert bits of salt pork.
No fowl should be bought when the entrails are not drawn; and the insides should always be washed with soda-water - a tea-spoonful of soda to a pint of water. Rinse out with fair water. Stuff with seasoned bread-crumbs, wet up with eggs. Sew and tie the stuffing in thoroughly. Allow about ten minutes' cooking for each pound, more or less, according to the fire and size of the fowl.
Put a grate in the bake-pan, with a tea-cup of salted water. Dredge the fowl with flour at first, and baste often. Strain the gravy, and add the giblets, chopped fine. Many dislike the liver, and so leave it out. If fowls are bought with the intestines in, or if they have been kept too long, the use of soda-water, and then rinsing with pure water, will often prevent the tainted taste; so it is well to do this, except when it is certain that the fowl is just killed. Put a tea-spoonful of soda to a pint of water.
The best way to make the crust is as follows: Peel, boil, and mash a dozen potatoes; add a tea-spoonful of salt, two table-spoonfuls of butter, and half a cup of milk, or cream. Then stiffen it with flour, till you can roll it. Be sure to get all the lumps out of the potatoes. Some persons leave out the butter.
Some roll butter into the dough of bread; others make a raised biscuit, with but little shortening; others make a plain soda pie-crust. But none are so good and healthful as the potato crust; so choose what is best for all.
To prepare the meat, first fry half a dozen slices of salt pork, and then cut up the meat and pork, and boil them in just water enough to cover them, till the meat is nearly cooked. Then peel a dozen potatoes, and slice them thin.
Roll the crust half an inch thick, and cut it into oblong pieces. Then put alternate layers of crust, potatoes, and meat, till all is used. The top and bottom layer must be crust. Divide the pork so as to have some in each layer.
Lastly, pour on the liquor in which the meat was boiled, until it just covers the whole, and let it simmer till the top crust is well cooked - say half or three quarters of an hour. Season the liquor with salt, at the rate of a tea-spoonful for each quart, and one sixth as much pepper. If you have occasion to add more liquor, or water, it must be boiling hot, or the crust will be spoiled.
The excellence of this pie depends on having light crust, and therefore the meat must first be nearly cooked before putting it in the pie; and the crust must be in only just long enough to cook, or it will be clammy and hard.
Line a dish with a crust made of potatoes, as directed in the Chicken Pot-Pie. Broil the meat ten minutes, after pounding it till the fibres are broken. Cut the meat thin, and put it in layers, with thin slices of broiled salt pork; season with butter, the size of a hen's egg, salt, pepper, (and either wine or catsup, if liked;) put in water till it nearly covers the meat, and dredge in considerable flour; cover it with the paste, and bake it an hour and a half, if quite thick. Cold meats are good cooked over in this way. Cut a slit in the centre of the cover.
Joint and boil two chickens in salted water, just enough to cover them, and simmer slowly for half an hour. Line a dish with potato crust, as directed in the recipe for pot-pie; then, when cold, put the chicken in layers, with thin slices of broiled pork, butter, the size of a goose egg, cut in small pieces. Put in enough of liquor, in which the meat was boiled, to reach the surface; salt and pepper each layer; dredge in a little flour, and cover all with a light, thick crust. Ornament the top with the crust, and bake about one hour in a hot oven. Make a small slit in the centre of the crust. If it begins to scorch, lay a paper over a short time.
Line a pudding-dish with slices of broiled ham; cut up a boiled chicken, and nearly fill the dish, filling in with gravy or melted butter; add minced onions, if you like, or a little curry powder.
Then pile boiled rice to fill all interstices, and cover the top quite thick. Bake it for half or three quarters of an hour.
Take mashed potatoes, seasoned with salt, butter, and milk, and line a baking-dish. Lay upon it slices of cold meats of any kind, with salt, pepper, catsup, and butter or gravy. Put on another layer of potatoes, and then another of cold meat, as before. Lastly, on the top put a cover of potatoes.
Bake it till it is thoroughly warmed through, and serve it in the dish in which it is baked, setting it in or upon another.
Take out the brains and boil the head, feet, and lights in salted water, just enough to cover them, about two hours. When they have boiled nearly an hour and a half, tie the brains in a cloth and put them in to boil with the rest. They should be skinned, and soaked half an hour in cold water. When the two hours have expired, take up the whole, mash the brains fine, and season them with bread-crumbs, pepper, salt, and a glass of port or claret, and use them for sauce. Let the liquor remain for a soup the next day. It serves more handsomely to remove all the bones. Serve with a gravy of drawn butter.