To Boil Veal Like Sturgeon

Take a small delicate fillet of veal, from a cow-calf; take off the skin, and then lard it all over, top, bottom, and sides, with some bacon and ham. Put into a stewpan some slices of bacon and veal; strew over them some pepper, salt, and sweet herbs; then put in the fillet with as much broth as will just cover them. Cover the stewpan very close, and let them simmer very gently. When the veal is nearly enough, put in a pint of white wine, an onion shred, a few cloves, and a little mace ; put on the cover of the stewpan, set it over a stove, and lay some charcoal upon it. When it has been kept hot ten minutes, take it off the fire, and remove the charcoal. If it is intended to be eaten hot, the following sauce must be made while it is stewing. Set on a saucepan, with a glass of gravy, a glass and a half of vinegar, half a lemon sliced, a large onion sliced, and a good deal of pepper and salt. Boil this a few minutes, and strain it. Lay the meat in a dish, and pour the sauce over it. If it is to be eaten cold, it must not be taken out of the liquor it is stewed in, but set by to cool all night, and it will be exceedingly good.

Haunch Or Neck Of Venison

Having let it lie in salt for a week, boil it in a cloth well floured ; and allow a quarter of an hour's boiling for every pound it weighs. For sauce, you may boil some cauliflowers, pulled into Tittle sprigs, in milk and water, with some fine white cabbage, and some turnips cut in dice, add some beetroot cut into narrow pieces, about an inch and a half long, and half an inch thick. Lay a sprig of cauliflower, and some of the turnips mashed with some cream and a little butter. Let your cabbage be boiled, and then beat in a saucepan with a piece of butter and salt. Lay that next the cauliflower, then the turnips, then the cabbage, and so on till the dish be full. Place the beet-root here and there, according to your taste. Have a little melted butter. This is a very fine dish, and looks very prettily.

The haunch or neck, thus dressed, eats well the next day hashed with gravy and sweet sauce.

Hams

Put your ham into a copper of cold water, and when it boils, take care that it boils slowly. A ham of twenty pounds will take four hours and a half boiling : and so in proportion for one of a larger or smaller size. No soaking is required for a green ham ; but an old and large ham will require sixteen hours soaking in water, after which it should lie on damp stones, sprinkled with water, two or three days to mellow. Observe to keep the pot well skimmed while your ham is boiling. When you take it up, pull off the skin as whole as possible, and save it; and strew on it raspings. When the ham is brought from table, put the skin upon it, which will preserve it moist.

Another Way Of Dressing A Ham

Having put the ham in a copper as before, add two pounds of veal: after boiling a quarter of an hour, add celery, three heads ; young onions one handful, or one old one; thyme and sweet-marjorum, a small quantity; two turnips; winter savory, one handful; one or two eschalots; and boil as before, till sufficiently tender. The broth will form a valuable present to poor families.

Tongues

Steep the tongue in water all night, if it be a dry one; but if it be a pickled one, only wash it out of water. Boil it three hours.

Pickled Pork

Having washed your pork, and scraped it clean, let it lie half an hour in cold water, put it in when the water is cold, and let it boil till the rind be tender.

Leg Of Mutton With Cauliflowers And Spinach

Cut a leg of mutton venison fashion, and boil it in a cloth : boil three or four cauliflowers in milk and water, pull them into sprigs, and stew them with butter, pepper, salt, and a little milk ; stew some spinach in a saucepan; put to the spinach a quarter of a pint of gravy, a piece of butter, and flower. When it is enough, put the mutton in the middle, the spinach round it, and the cauliflower over all. The butter the cauliflower was stewed in must be poured over it, and it must be melted like a smooth cream.

Rabbits

Case your rabbits; skewer them with their heads straight up, the fore legs brought down, and the hind legs straight. Boil them at least three quarters of an hour, and then smother them with onion sauce. Pull out the jaw bones, stick them in their eyes, and serve them up with a sprig of myrtle or barberries in their mouths. - See Sauces.

Pigs Pettitoes

Let the feet boil till they are pretty tender ; but take up the heart, liver, and lights, when they have boiled ten minutes, and shred them rather small. Take out the feet, and split them ; thicken your gravy with flour and butter, and put in your mincemeat, a little mace, a slice Of lemon, a little salt, and give it a gentle boil. Lay sippets round the dish, and pour in your mincemeat, and in the centre the pettitoes.