DOMESTIC COOKERY. A fillet of almost golden colour. twelve to sixteen pounds will require about four hours to four and a half hours roasting. Serve with hot melted butter, flavoured with catsup. lengthways, with sauce made of the VENISON is never eaten until it has It is usual for this joint to be accompanied with either a boiled ox-hung for some time. tongue, a small ham, or a piece of boiled pickled pork. In all cases send two or three lemons to table with veal. Some cooks garnish the dish with sliced lemon. Loin of Veal requires rather less time to roast, but should be treated in the same manner as the fillet. Serve with melted butter. You can either take out the kidney and its fat and serve separate on toast, or leave it to be carved with the joint. The fat about the kidney should be thoroughly cooked. Chump, Breast, and Shoulder of Veal may also be roasted and served The breast is best like the loin. roasted with the sweetbread skewered to it. PORK takes longer to cook than other meats-from twenty to twentyfive minutes per pound should be allowed. If not well done, it is neither wholesome nor agreeable. The parts usually roasted are the loin, spare-rib, chine, and leg. Leg of Pork.-The rind should be scored, and the stuffing (see Receipt) put in the day before cooking. Roast steadily, basting with its own fat. It does not require to be papered, unless fierce. Serve with the fire be very gravy and apple sauce in a bowl. Some persons like onion sauce, or sage and onions, with pork. The Spare-rib of Pork should be well rubbed with flour when put down to the fire, and dusted with powdered sage before taking up; froth up with butter, and serve hot. to table Sucking Pig is sent roasted whole. It should be rubbed thoroughly dry, and slightly floured, stuffed with veal stuffing, and roasted Let it be before a brisk fire. thoroughly done a light brown all This will take from one to two It is served with the head cut off, and it and the body divided over. The Haunch is esteemed a great luxury, and is thus roasted :-Wash the joint thoroughly in milk and water, and then dry it. Next cover it with a stiff paste of flour and water, and outside that two or three layers of stout paper, securely tied. Place the joint in a cradle-spit. This is the only way to roast a haunch properly-so that it is perfectly balanced, and turns evenly. Put it very close to the fire, to crust the After a short time paste, keeping the paper well saturated with grease. A good sized move it a little back. haunch, weighing from 20 to 25 pounds, will require from three to four hours roasting, before a large, clear, solid fire. When you think it is nearly done, remove the paste and paper, and lightly dredge with flour Serve with its own, basting with butter-until it froths and browns. and also some strong brown gravy. Currant jelly, or currant jelly sauce, is served with it, and, if in season, To see if sufficiently French beans. done, when you take off the crust, thrust a thin skewer into the thick part; if it passes in readily, the meat is done; if not, the haunch must be put down to the fire again in the coverings. Many cooks put a layer of buttered paper inside the paste as well as outside. Fawns, when small, should be treated like hare (see Hare), but when of a tolerable size, they can be dressed like lamb. Kid may also be prepared like lamb, but if very young they are better prepared in the same way as rabbit. Poultry.-Though this delicious food is usually had from the poulterer, already plucked and drawn, we append a few hints by Soyer: To Pluck either Game or Poultry.Lay the bird upon a board, with its head towards you, and pull the fea-, thers away from you, in the direction they lie. Many persons pull out the feathers the contrary way, by which means they are likely to tear the skin, and very much disfigure the bird for the table. To Draw Poultry or Game.-After it is well plucked, make a long incision at the back of the neck, take out the thin skin from under the outer, containing the crop, cut the neck off close to the body of the bird, but leave the neck skin a good length. Make another incision under the tail, just large enough for the gizzard to pass through-no larger,-then put your finger into the bird, and remove the crop; then loosen and detach all the intestines, taking care not to break the gall-bladder, squeeze the body of the bird, so as to force out the whole of them at the tail; it is then ready for trussing. Roast Turkey.-There are several ways of preparing turkeys for roasting, the best of which are here given : -Truss by breaking the leg bones, and drawing out the leg sinews; cut the neck off close to the body; cut the breast-bone on each side, and draw the legs up; then put a folded cloth over the breast, and beat it down until flat; skewer in the joints of the wings, the middle of the leg and body, the small part of the leg and body, and the extremity of the legs. Singe thoroughly, and then fill the skin of the neck, or crop, with stuffing (see Receipts); tie the skin under, and put in on a small sized spit, or hang it, neck down, to a bottle-jack, and place it about a foot and a half from the fire. In a quarter of an hour rub the bird over with a little butter; when this is melted, draw it a little farther from the fire, and take great care not to let the skin break by the fire being too fierce. For the last quarter of an hour of roasting you should occasionally rub on a little butter. Do not baste. The liver should not be t under the wing, as the gravy from it disfigures the bird. There is not this objection to the gizzard being placed there. Some persons cover the breast with buttered paper, but this will not often be found necessary if care be exercised to prevent burning. Serve with plenty of rich gravy, which pour under, and not over, the bird. An excellent gravy is made of the fat from the frying-pan in which you have cooked your sausages (which should always garnish the dish of plain roast turkey), the ordinary brown gravy, and a teaspoonful of arrowroot, previously mixed in a little cold water. A turkey of from five to seven pounds weight will take two hours. Bread sauce (see Receipt) should be served with roast turkey, and a boiled oxtongue, or ham, may accompany it. All birds, poultry, and game may be roasted in this manner. Another way to stuff Turkey is to place a quarter of a pound of butter, with pepper and salt, in the bird; then stuff with truffles, forcemeat, and sausage-meat in alternate layers. Put the bird in a cradle-spit, baste well with butter, and roast slowly. A third method is to stuff entirely with chestnuts. Take their outside skins off, and plunge the chestnuts into boiling water. In two or three minutes the inner skins will easily peel off; then boil the chestnuts by themselves until perfectly tender. When ready, add a little butter, and stuff the bird. Roast as before, and serve very hot, with plenty of rich gravy. Turkey stuffed entirely with Truffles is a very favourite dish. Take four to six pounds of black truffles, cut them up and stew them for about ten minutes in butter, seasoned with pepper and salt. This done, stuff the body and breast with them, roast, and serve as before. All kinds of poultry are excellent, treated the same. Roast Goose.-To truss for roasting, cut off the feet at the joint, and the wing at the first joint. Sever the neck close to the body, leaving the skin as long as you can; then pull out the throat, and tie the end in a knot; put your finger into the bird, and detach the liver, &c. Then cut open near the vent, and draw out all the inside, except the little piece of the lungs called by poulterers the "soal." Cleanse the inside thoroughly with a damp cloth, and beat down the breastbone as directed for turkey; skewer up, stuff, and roast before a moderately brisk fire; cover the breast with buttered paper for the first half-hour; baste with its own fat or butter, and serve with brown gravy and apple sauce. Green Geese are not stuffed. Various stuffings are used for roast goose, the best of which are:-1. Six medium-sized onions, chopped small; two ounces of butter, half a teaspoonful of salt and pepper, a dust of grated nutmeg, six or eight leaves of fresh sage chopped very fine; put on the fire, and stir till pulp; stuff while hot, and put the bird down immediately. 2. Add to this stuffing the liver, chopped very fine. 3. Instead of the liver, put two or three cold potatos, cut up into small dice, or a little boiled rice, or two or three ounces of breadcrumbs. These additions make the stuffing milder. 4. A couple of dozen boiled chestnuts can be added to No. 1 stuffing, or the bird may be stuffed solely with chestnuts. 5. Boil some good potatos very dry, mash well, and mix with butter; season with salt, cayenne, a large onion or two or three small ones, and three or four sage leaves chopped very fine. A glass of port wine is often poured into the bird when done. FOWLS FOR ROASTING are to be prepared thus:-Take out the intestines, and clean the gizzard; put the gizzard under one wing, and the liver under the other; skewer through the first joint of the wing, right through the body; bring the legs close up, and skewer through the middle of both legs and body, and also through the drum-stick and side-bone, and another through the feet. Roast Fowls-distinguished as chickens, capons, pullets, cocks, and hens -are dressed for roasting in the same way as turkeys, except that they are not usually stuffed. Capon is, however, sometimes cooked with turkeystuffing. Capon is improved by a slice of fat bacon tied over the breast, under paper, until about a quarter of an hour Dredge fowls, of the bird being done. and baste with butter. All fowls must be well cooked, nicely browned, and sent to table very hot, with rich gravy. Roast Capon may also be served with young carrots, button onions, or turnips, boiled with salt and pepper, and dished on a border of mashed potatos, they look well on table. Roast Duck.-Prepare and stuff as roast goose, with sage, onions, and breadcrumbs, and roast before a brisk fire. A medium-sized duck will require about twenty-five minutes. Green peas, when obtainable, should always be served with this dish. Roast Hare. Considerable care must be exercised in preparing a hare for roasting. Directly after it is skinned, it should be well washed in warm water. If it has been over-kept, and has got musty inside--which will often happen if it has been emptied befort hanging up-use vinegar, well diluted, to render it sweet; then throw it into water to remove the taste of the acid. Pierce with the point of a knife any parts in which the blood may have settled, and wash in tepid water. Wipe dry, fill with forcemeat or good veal stuffing, sew up, truss and spit firmly, baste for ten minutes with warm water, throw this away, and put into the pan a quart of new milk; keep it constantly ladled over the hare until it is nearly dried up, then add a large lump of butter, flour the hare, and continue the basting steadily until it is wellbrowned: unless this be done, and the roast be kept at a distance from the fire, the outside will become dry and hard. Serve with good brown gravy in the dish, and red currant jelly sepa rate. A moderate-sized hare takes about forty minutes. Roast Leverets. -Do not stuff, but plain roast, and serve with brown gravy. A little less than half an hour before a brisk fire will suffice. Roast Rabbit. - Stuff with the liver minced, breadcrumbs, a little chopped parsley, butter, salt and pepper, mixed with beaten egg. Roast before a sharp fire, baste constantly with butter, and serve with plain gravy. Roast Teal.-Roast plain for about ten minutes before a brisk fire, and serve with rich gravy. Woodcock, Snipes, Larks, Quails, &c., are all best when roasted plain. They must be well done, and served on toast, with a little rich gravy. COOKING BY GAS.-Joints, poultry, &c., may be roasted, and pies, &c., may be baked in a gas stove, which is a clean and economical contrivance, seeing that the fuel is only employed during the actual time of cooking. Care must be taken that there is no escape of gas, or the meat will be touched with its odour, and the heat be insufficiently applied. For large establishments, gas-cooking apparatus is very useful. COOKING IN AMERICAN AND DUTCH OVENS.-Poultry, small joints, chops, steaks, rashers, fish, bloaters, &c., may be well cooked in front of the fire in these stoves, which have the advantage of radiating and regulating the heat, and employing less fuel than in an open stove. Baste well, as for roasting. Baking. to boiled, as it is said to keep longer after dressing. It must be covered with a common crust of flour and water, and baked in a moderately slow oven. Several kinds of Fish-as haddock, plaice, pike, eels-can be baked with bread crumbs. The Baking Dish or Tin should be from four to six inches deep, and have a movable wire lid, or a stand for the meat. The dish or tin should have one or two partitions. For pork, and especially sucking pigs, a shallower tin is to be preferred, as then the rind, or crackling, is better done. Sucking Pig.-A favourite Stuffing is-a quarter of a pound to six ounces of bread-crumbs, two ounces of butter, two or three small onions chopped fine, three or four sage leaves minced very small, and a pinch of pepper and salt. Having this ready, you thoroughly wash the pig, first in tepid, and then in cold water, take out all the inside, and dry it thoroughly; then put in your stuffing, and sew up. Rub the skin dry and anoint it with white of egg. It will require from one hour to two to bake, accordHOW TO BAKE.-Many meats can ing to size, and to be basted with its be cooked as well in the oven as on own gravy from time to time. The the spit or jack. Legs, spare-ribs, best way of serving it is to cut off the and loins of pork, sucking pigs, fillets head when done, and divide both it or breasts of veal, small joints of and the body lengthways. Many roasting beef, shoulders and legs of persons serve with the plain gravy mutton, all kinds of hearts, geese, that has run from the pig, but a better rabbits, and hares are the fittest for plan is to chop up the brains with a the oven, and these may, with care, be little finely minced sage (boiled), and sent to table as palatable and well-add it to the gravy. Serve very hot. looking as if roasted. The great fault Apple sauce is to be served separate. with housewives is, that they do not baste their joints while in the oven, and consequently the meat is burnt outside, and sodden inside. For meat the oven should be brisk, as if the joint scorches, a piece of paper can be put over and round it for some time, taking care to remove it at least half an hour before done. When poultry is baked, the heat of the oven should be moderated a little. If potatos are baked under meat, a little longer time must be allowed the joint, as the steam from the potatos hinders the cooking. Many persons prefer a ham baked Ham.-Soak in cold water for six to ten hours; take out and wipe moderately dry; then make a thick paste of flour and water, and entirely cover the ham, Bake in a slow oven, allowing from twenty minutes to half an hour per pound, according as it is preferred well or under done. When done, remove the paste and also the skin of the ham, and sprinkle with bread raspings. Many persons after taking it out of soak, and before encrusting it, steep it for about a quarter of an hour in white wine: others. when it is done, and the crust and rind off, put it in again for about ten minutes to brown. A glass or two of champagne poured over before the raspings are sifted on, is said to improve the flavour. Skewer up very round, and cover well with udder; place a good piece of streaked bacon where the bone was taken out, and stuff under the udder thus: chop three quarters of a pound Leg of Pork.-Score lightly so as of beef suet very fine, put into a basin not to cut into the fat, and stuff the with six ounces of bread-crumbs, the knuckle with bread-crumbs, a few rind of half a lemon chopped very finely minced sage leaves, a couple of fine, a little grated nutmeg, two tableboiled onions chopped very small, pep-spoonfuls of chopped parsley, and a per and salt to taste. Baste con- little chopped thyme and marjoram, tinually with its own fat, and serve with one bay-leaf, mixed; bind the with apple sauce, and baked and whole with the yolks of three and two boiled potatos separate. The oven whole eggs, sew it in, and tie up the should be sharp, and the time allowed joint in buttered paper. Bake for for cooking twenty-five minutes to about three hours in a moderately every pound of meat. brisk oven. When done, skewer up with silver or polished skewers, drawing out those it was first trussed with, place upon your dish with celery sauce, white sauce, (see Receipts), or thin melted butter, with which you have mixed two tablespoonfuls of Harvey sauce and one of catsup, and boiled to a clear brown. Proceed in the same manner with loin of pork, neck, and sparerib. Many persons baste these joints with cider. Leg of Pork can also be cooked by first parboiling it, removing the skin, and then baking to a fine brown, keeping it basted with fresh butter. This, dusted with powdered sage, and fine bread-crumbs, and served with made gravy and fried forcemeat balls made of goose stuffing, is called "mock goose." Loin of Pork is often dressed thus: -cut as for chops, but leave the end bones undivided. Chop sage leaves very fine, and lay them in each cut; then let the meat soak in vinegar and water (half of each) for six or eight days. Take it out, dry it, add more minced sage, tie or skewer up tightly, and bake in vinegar and water, rind downwards. Serve, without gravy, with red wine-claret will do-and sweet sauce. This is said to eat like wild boar. Fillet and Breast of Veal may be baked, prepared as for roasting (which see), taking care to baste thoroughly with butter. As white meats for baking require to be a trifle more highly seasoned than for roasting, a few sweet herbs, dried and powdered, and with out stalks, may be added to the stull ing. Shoulder of Veal is good baked with stuffing as above, and served with mushroom or oyster sauce. Fillet of Veal. Another way. Beef. The same joints of beef are suitable for roasting and baking. The oven must be very hot, but well-ventilated. Dust lightly with flour before putting in, and sprinkle with a little salt when about three parts done. If the oven be too fierce, and scorch the corners of the joint, open the door for two or three minutes. Baste fre: quently-first with butter, and then with its own gravy. Serve very hot in a well-dish, garnished with horseradish. Almost any vegetables are suitable with beef, but always serve potatos, either boiled plain, or mashed with fresh butter, and a little salt and white pepper. Cauliflowers and white cabbages may have a little of the beef gravy poured over them. Mutton may be baked with sliced potatos. The Shoulder should be well-floured, and continually basted. Brown well, and send to table very hot with its own gravy, slightly salted, and white onion sauce (see Receipt) sepa rate. Leg of Mutton must also be dredged with flour and frequently basted. Do not serve with hot water poured over it; but if liked, thicken the gravy |