VINTAGE RECIPES—SUNDRIES

“Mother Hubbard’s Cupboard

or

Canadian Cook Book. 1881

SUNDRIES

Put a pint of cider and a cup of brown sugar into enough water to cover the ham; boil three hours, or until the skin will peel off easily. Remove the  skin, cover the ham with a crust of sugar and bake in a slow oven three hours.

Half a calf’s liver; season and fry brown; hash it, not very fine; dust thickly with flour, a teaspoon of mixed mustard, as much cayenne pepper as will lie on half a dime; two hard boiled eggs. Chopped fine

a piece of butter, size of an egg; a teacup of water. Let all boil a minute or two, then serve.

Cold veal is also nice dressed in this way.

Have a steak weighing two pounds, and an inch and a half thick. Put two ounces of butter in a stew pan; when melted, put in the steak with one-quarter pound of lean bacon, cut in small pieces. Place the stew pan over the fire; turn the steak occasionally until a little brown, then lay it off into a dish. Add one pint of water, one glass sherry, a little pepper and salt; let simmer slowly one hour. Skim off all the fat, and add twenty button onions; simmer until onions are very tender; remove the steak to hot platter. And pour the onions, sauce, etc, over

One and one-half pounds round steak, chopped fine; two eggs, one tablespoon flour, two tablespoons milk; salt and pepper to taste. Drop in spider and fry until done.

Three pounds of the nice part of a leg of veal, chopped fine; six crackers rolled fine; two eggs, well beaten; a piece of butter size of an egg; one tablespoon of salt; one teaspoon of pepper, one-quarter of a nutmeg. Work all well together; then make into loaf and put into a dripping pan; cover with cracker crumbs and bits of butter. Have a little water in the pan and baste often until done.

Two pounds veal and one-quarter pound salt pork, chopped fine; one teaspoon salt, one teaspoon pepper, two crackers, rolled fine; two eggs, eight tablespoons cream. Mix crackers and meat add the eggs and other ingredients. Bake two hours, covered with a pan.

If you have not cream use six tablespoons of melted butter.

Four or six eggs; beat whites separate; small teacup milk, piece butter, size of a walnut; one tablespoon flour, a little salt. Beat yolks; add butter, milk, flour and salt, lastly the beaten whites. Butter a dish just the right size to hold it and bake in quick oven.

Soak a teacup of bread crumbs in a cup of sweet milk over night; three eggs, beat yolks and whites separately; mix the yolks with the bread and milk; stir in the whites, add a teaspoon of salt and fry brown. This is sufficient for six persons.

Scald in salted water; remove the stringy parts; put in cold water five or ten minutes; drain in towel; dip in egg and bread or cracker crumbs, and fry in butter, or boil them plain.

Boil a chicken in as little water as possible until the meat will fall from the bones; remove all of the skin, chop together the light and dark parts; season with pepper and salt. Boil down the liquid in which the chicken was boiled, then pour it on the meat; place in a tin, wrap tightly in a cloth, press with a heavy weight for several hours. When served cut in thin slices.

Two chickens, jointed small; cook them tender; season with butter, salt ad pepper; thicken the gravy with flour. Make a  cruet as for soda biscuit; line the sides of pie dish with crust, half an inch thick; fill the dish with the chicken and gravy; cover with crust; bake half hour.

Two large chickens, jointed and boiled in two quarts of water; add a few slices of salt pork; season. When nearly cooked, add a crust made of one quart of flour, four teaspoons baking powder, saltspoon salt; stir in a stiff batter with water; drop into the kettle while boiling; cover close and cook twenty-five minutes.

Open the chicken as for boiling; put into dripping-pan with a little water; season with butter, pepper and salt; cover with another pan and cook until done; take off cover and brown them. Make a gravy in dripping-pan, of milk and browned flour; pour over chicken.

The breast of two boiled chickens, chopped; one cup of soft bread, two eggs, two spoons chopped parsley. Mix well together pepper and salt to taste. Roll six crackers, mix with one egg, well beaten. Make the croquettes into pear-shapes with your hands, put in wire basket, and boil in lard.

One can of lobsters, chopped; one cup bread, softened with water; two eggs, pepper and salt to taste. Mix all together. Roll fine eight medium sized crackers; one egg, beaten and mixed with the crumbs. Make the lobster into round or pearshaped balls, and roll in the cracker crumbs. Fry in a spider with lard,

Let them lie in salt and water for an hour; cover with water and stew until tender; season with butter, salt and pepper; cream if you wish.

Chop two quarts cold boiled potatoes; mix one teaspoon salt, one-half teaspoon pepper, two tablespoons parsley, two tablespoons grated onion, one gill vinegar, one-half gill oil or melted butter; pour over potatoes; stand half an hour before serving.

Look them over carefully; wash and put them over the fire; more than cover with water; cover the saucepan and stew until the skins are tender, adding more water if necessary; add one pound of sugar to a pound of berries. Let them simmer ten or twelve minutes; then set away in a bowl or wide-mouthed crock.

Toast the bread; butter it and spread with mustard; then melt the cheese and spread over, and put together the same as sandwiches.

One cup boiled rice, one egg, well beaten; thicken with bread and cracker crumbs; then roll in cracker crumbs and fry in lard.

Mix stale bread crumbs or pounded cracker with butter, salt, pepper and egg; add summer savory or sage. If wished, oysters chopped may be added. Mix thoroughly together, adding a little warm water for wetting if necessary.

Six large spoons flour, three eggs, saltspoon salt, milk enough to make like soft custard; pour into shallow pan, in which there is a little beef dripping.

Two tablespoons flour, two tablespoons butter; brown the butter and flour in dripper; add water to make thin for gravy; boil; add one pint oysters, chopped; pepper and salt to taste.

Two tablespoons of butter, one tablespoon of flour; mix well; pour on boiling water till it thickens; add one hard boiled egg, chopped fine, and two tablespoons of capers.

Mix one tablespoon of white sugar to half a teacup of good vinegar; add mint, chopped fine; one-half teaspoon of salt. Serve with roast lamb or mutton.

After taking out the meat pour off the fat; add water, season, and thicken with flour.

Half a cup butter, two tablespoons flour; rubbed thoroughly together, then stir into pint boiling water; little salt; parsley if wished.

Boil the giblets very tender; chop fine; then take liquor in which they are boiled, thicken with flour; season with salt, pepper and a little butter; add the giblets and dripping in which the turkey was roasted.

When the bread is ready to make into loaves, put one into a long bar tin; let stand until light, then steam one hour. Make a dressing of ham, veal and smoked tongue chopped very fine and mixed with salad dressing. When the bread is quite cold, cut into thin slices, spread with the chopped meats and roll.

The breast of lamb and salt pork cut in medium pieces, put in stew pan with water enough to cover; stew until tender; skim and add green peas; when done, season with butter rolled in flour and pepper.

Boil two chickens until dropping to pieces; pick meat off bones, taking out all skin; season with salt anf pepper; put in deep tin or mould; take one-fourth box of gelatine, dissolve in a little warm water, add to liquid left in kettle, and set away to cool; cut in slices for table.

Chop boiled ham fine; season with mustard, pepper, beaten yolk of an egg, and oil if desired.