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[ { "from": "human", "value": "Provide information on Beef" }, { "from": "gpt", "value": "[Illustration: Fig. 1.\n\n 1. Cheek. 2. Neck. 3. Chuck Rib, or Shoulder having four Ribs. 4.\n Front of the Shoulder, or Shoulder Clod, sometimes called Brisket.\n 5. Back of the Shoulder. 6. Fore Shin, or Leg. 7,7. Plate pieces;\n the front one is the Brisket, and the back one is the Flank, and is\n divided again into the Thick Flank, or Upper Sirloin, and the Lower\n Flank. 8. Standing Ribs, divided into First, Second, and Third Cuts.\n The First Cut is next to the Sirloin, and is the best. 9. Sirloin. 10.\n Sirloin Steak. 11. Rump, or Etch Bone. 12. Round, or Buttock. 13. Leg,\n or Hind Shank.]" } ]

[ { "from": "human", "value": "Provide information on Veal" }, { "from": "gpt", "value": "[Illustration: Fig. 2.\n\n 1. Head and Pluck. 2. Rack and Neck. 3. Shoulder. 4. Fore Shank, or\n Knuckle. 5. Breast. 6. Loin. 7. Fillet, or Leg. 8. Hind Shank, or\n Knuckle.]\n\n\n[Illustration: _Mutton._\n\nFig. 3.\n\n 1. Shoulder. 2, 2. Neck, or Rack. 3. Loin. 4. Leg. 5. Breast.\n\n A _Chine_ is two Loins.\n\n A _Saddle of Mutton_ is two Legs and two Loins.]\n\n\n[Illustration: _Pork._\n\nFig. 4.\n\n 1. Leg. 2. Hind Loin. 3. Fore Loin. 4. Spare Rib. 5. Hand. 6. Spring.\n\n _A Lamb_ is divided into two fore quarters and two hind quarters.\n\n _Venison._ In this country nothing is used but the hind quarter. Two\n legs and two loins are called a _Saddle_.]" } ]

[ { "from": "human", "value": "Provide information on Beef" }, { "from": "gpt", "value": "The _Sirloin_ is to be roasted, and it is considered the best piece for\nsteaks. The piece next forward of the Sirloin is about as good as any\nfor roasting.\n\nThe _Rump_ is to be corned, or cooked _à la mode_.\n\nThe _Round_ is used for corning, or _à la mode_.\n\nThe _Edge_ or _Etch Bone_ is corned, or for soup.\n\nThe _Hock_ or _Shin_ is used for soups.\n\nThe _Rib_ pieces of the fore quarter are used as roasting pieces. The\n_first cut_, which is next the Sirloin, is the best, and the others are\nbetter for corning.\n\nThe _Head_ is used for mince pies, and the _Tongue_ for smoking. The\n_Legs_ are used for soups.\n\nThe remaining pieces are used for salting down, stews, soups, and mince\npies, according to various tastes.\n\nThe _Tallow_ is to be tried up for candles." } ]

[ { "from": "human", "value": "Provide information on Veal" }, { "from": "gpt", "value": "The _Loin_ is used for roasting.\n\nThe _Fillet_ (which is the leg and hind flank) is used for cutlets, or\nto stuff and boil, or to stuff and roast.\n\nThe _Chump end_ of the loin is used for roasting.\n\nThe _Knuckles_ are used for broths.\n\nThe _Neck_ is used for stews, pot pies, and broths, as are most of the\nremaining pieces.\n\nMany persons roast the fore quarter, which is divided into two pieces,\ncalled the brisket, or breast, and the rack." } ]

[ { "from": "human", "value": "Provide information on Mutton" }, { "from": "gpt", "value": "The _Leg_ is boiled, or stuffed and roasted.\n\nThe _Loin_ is roasted.\n\nThe rest are for boiling, or corning.\n\nThe Loin is chopped into pieces for broiling, called _Mutton Chops_.\n\nThe Leg is often cut into slices and broiled.\n\nMany cure and smoke the leg, and call it smoked venison." } ]

[ { "from": "human", "value": "Provide information on Pork" }, { "from": "gpt", "value": "The _Shoulder_ and _Ham_ are used for smoking.\n\nThe _Spare Rib_ is used for roasting, and often is used as including\nall the ribs.\n\nThe _Shoulder_ sometimes is corned and boiled.\n\nThat which is to be salted down must have all the lean taken out, which\nis to be used for sausages, or broiling.\n\nThe _Feet_ use for jelly, head cheese, and souse." } ]

[ { "from": "human", "value": "Provide information on Directions for cutting up a Hog" }, { "from": "gpt", "value": "Split the Hog through the spine, take off each half of the head behind\nthe ear, then take off a piece front of the shoulder and next the head,\nsay four or five pounds, for sausages.\n\nThen take out _the leaf_ which lies around the kidneys, for lard.\n\nThen, with a knife, cut out the whole mass of the lean meat, except\nwhat belongs to the shoulder and the ham.\n\nThen take off the ham and the shoulder. Then take out all the fat to be\nused for lard, which is the loose piece, directly in front of the ham.\n\nNext cut off a narrow strip from the spring, or belly, for sausage\nmeat. Cut up the remainder, which is clear Pork, for salting, in four\nor five strips of nearly equal width. Take off the cheek, or jowl, of\nthe head for smoking with the ham; and use the upper part for boiling,\nbaking, or head cheese.\n\nThe feet are boiled and then fried, or used for jelly. It is most\neconomical to try up the thin flabby pieces for lard to cook with.\n\nThe leaf fat try by itself, for the nicest cooking.\n\nClean all the intestines of the fat for lard. That which does not\nreadily separate from the larger intestines use for soap grease.\n\nOf the insides, the liver, heart, sweet-breads, and kidneys, are\nsometimes used for broiling or frying. The smaller intestines are used\nfor sausage cases.\n\nIn salting down, leave out the bloody and lean portions, and use them\nfor sausages." } ]

[ { "from": "human", "value": "Provide information on To try out Lard" }, { "from": "gpt", "value": "Take what is called _the leaves_ and take off all the skin, cut it\ninto pieces an inch square, put it into a clean pot over a slow fire,\nand try it till the scraps look a reddish brown, taking great care not\nto let it burn, which would spoil the whole. Then strain it through a\nstrong cloth, into a stone pot, and set it away for use.\n\nTake the fat to which the smaller intestines are attached (not the\nlarge ones), and the flabby pieces of pork not fit for salting, try\nthese in the same way, and set the fat thus obtained where it will\nfreeze, and by spring the strong taste will be gone, and then it can be\nused for frying." } ]

[ { "from": "human", "value": "Provide information on Directions for salting down Pork" }, { "from": "gpt", "value": "Cover the bottom of the barrel with salt an inch deep. Put down one\nlayer of Pork and cover that with salt, half an inch thick. Continue\nthus till the barrel is full. Then pour in as much strong pickle as the\nbarrel will receive. Always see that the Pork does not rise above the\nbrine. When a white scum, or bloody-looking matter rises on the top,\nscald the brine and add more salt.\n\nLeave out bloody and lean pieces for sausages.\n\nThe Pork ought to be packed as tight as possible, and _always_ kept\n_under_ the brine. Some use a stone for this purpose. In salting down\na new supply, take the old brine, boil it down and remove all the scum,\nand then use it to pour over the Pork." } ]

[ { "from": "human", "value": "Provide information on Mr. H. H.’s Receipt for Curing Hams" }, { "from": "gpt", "value": "Take an ounce of saltpetre for each ham, and one pint of molasses to\nevery pound of saltpetre.\n\nThen take a quarter of a pound of common salt for every pint of\nmolasses used.\n\nHeat the mixture till it nearly boils, and smear the _meat_ side with\nit, keeping the mixture hot and rubbing it in well, especially around\nthe bones and recesses.\n\nLet the hams lie after this from four to seven days, according to the\nsize of the hams.\n\nThen place them in a salt pickle, strong enough to bear an egg, for\nthree weeks. Then soak eight hours in fresh water.\n\nThen hang in the kitchen, or other more convenient place, to dry for a\nfortnight. Then smoke from three to five days, or till well smoked.\n\nThen wrap them up in strong tar paper, tying it close.\n\nThen tie them tight in bags of coarse unbleached cotton, stuffing in\nshavings, so that no part of the paper touches the cotton. Hang them\nnear the roof in a garret, and they will never give you any trouble." } ]

[ { "from": "human", "value": "Provide information on To prepare Cases for Sausages" }, { "from": "gpt", "value": "Empty the cases, taking care not to tear them. Wash them thoroughly,\nand cut into lengths of two yards each. Then take a candle rod, and\nfastening one end of a case to the top of it, turn the case inside\noutward. When all are turned, wash very thoroughly and scrape them with\na scraper made for the purpose, keeping them in warm water till ready\nto scrape. Throw them into salt and water to soak till used. It is a\nvery difficult job to scrape them clean without tearing them. When\nfinished they look transparent and very thin." } ]

[ { "from": "human", "value": "Provide information on Sausage Meat" }, { "from": "gpt", "value": "Take one-third fat and two-thirds lean pork and chop them, and then to\nevery twelve pounds of meat, add twelve large even spoonfuls of pounded\nsalt, nine of sifted sage, and six of sifted black pepper. Some like a\nlittle summer savory. Keep them in a cool and dry place." } ]

[ { "from": "human", "value": "Provide information on Bologna Sausages" }, { "from": "gpt", "value": "Take equal portions of veal, pork, and ham, chop them fine, season with\nsweet herbs and pepper, put them in cases, boil them till tender, and\nthen dry them." } ]

[ { "from": "human", "value": "Provide information on Another Receipt for Sausage Meat" }, { "from": "gpt", "value": "To twenty-five pounds of chopped meat, which should be one-third fat\nand two-thirds lean, put twenty spoonfuls of sage, twenty-five of salt,\nten of pepper, and four of summer savory." } ]

[ { "from": "human", "value": "Provide information on Pickle for Beef, Pork, Tongues, or Hung Beef" }, { "from": "gpt", "value": "Mix, in four gallons of water, a pound and a half of sugar or molasses,\nand of saltpetre two ounces. If it is to last a month or two, put in\nsix pounds of salt; if you wish to keep it over the summer, use nine\npounds of salt. Boil all together gently, and skim, and then let it\ncool.\n\nPut the meat in the vessel in which it is to stand, pour the pickle on\nthe meat till it is covered, and keep it for family use.\n\nOnce in two months boil and skim the pickle, and throw in two ounces of\nsugar and half a pound of salt.\n\nWhen tongues and hung beef are taken out, wash and dry the pieces, put\nthem in paper bags and hang in a dry, warm place. In very hot weather,\nrub the meat well with salt before it is put in the pickle, and let it\nlie three hours for the bloody portion to run out. Too much saltpetre\nis injurious." } ]

[ { "from": "human", "value": "Provide information on Another by measure, and with less trouble" }, { "from": "gpt", "value": "For every gallon of cold water, use a quart of rock salt, a tablespoon\nheaping full of saltpetre, six heaping tablespoonfuls of brown sugar,\nand two quarts of blown salt. No boiling is needed; keep it as long as\nthere is salt undissolved at the bottom. When scum rises scald it, and\nadd more sugar, salt, and saltpetre. Keep weights on the meat to keep\nit under.\n\nIn very hot weather fresh meat will often spoil if it is put in cold\npickle. At such times put the meat into hot pickle and boil it for\ntwenty minutes, and the meat will keep a month or more. If you save the\npickle, add a little more salt to it." } ]

[ { "from": "human", "value": "Provide information on To salt down Beef to keep the year round" }, { "from": "gpt", "value": "To one hundred pounds of beef, take four quarts of rock salt pounded\nvery fine, four ounces of saltpetre made very fine, four pounds of\nbrown sugar, all well mixed.\n\nScatter some over the bottom of the barrel, lay down one layer, and\nover that scatter the proportion of salt belonging to such a portion\nof the meat, allowing rather the most to the top layers. Pack all down\nvery close, and if any scum should rise, sprinkle a pint or more of\nsalt over the top." } ]

[ { "from": "human", "value": "Provide information on To Cleanse Calf’s Head and Feet" }, { "from": "gpt", "value": "Wash clean, and sprinkle pounded rosin over the hair, dip in boiling\nwater and take out immediately, and then scrape them clean. Then soak\nthem in water four days, changing the water every day." } ]

[ { "from": "human", "value": "Provide information on To Prepare Rennet" }, { "from": "gpt", "value": "Take the stomach of a new-killed calf, and do not wash it, as it\nweakens the gastric juice. Hang it in a cool and dry place five days\nor so, then turn the inside out and slip off the curds with the hand.\nThen fill it with salt, with a little saltpetre mixed in, and lay it in\na stone pot, pouring on a teaspoonful of vinegar, and sprinkling on a\nhandful of salt. Cover it closely and keep for use.\n\nAfter six weeks, take a piece four inches square and put it in a bottle\nwith five gills of cold water and two gills of rose brandy, stop it\nclose, and shake it when you use it. A tablespoonful is enough for a\nquart of milk." } ]

[ { "from": "human", "value": "Provide information on Smoked Boiled Tongues" }, { "from": "gpt", "value": "Soak them in cold water all night, then wash them and boil for four or\nfive hours, according to the size. When cooked, take off the skin and\ngarnish with parsley." } ]

[ { "from": "human", "value": "Provide information on À la Mode Beef" }, { "from": "gpt", "value": "Take a round of beef, cut it full of holes entirely through it, roll\nstrips of raw salt pork in a seasoning made of thyme, cloves, and\npepper and salt, half a teaspoonful of each; then draw these strips\nthrough the holes in the beef.\n\nPut some small onions, say half a dozen, with a quarter of a pound of\nbutter into a sauce-pan with two great spoonfuls of milk and stew them\ntill soft, put your beef and these onions in a pot, (you can stew the\nonions in the pot instead of the sauce-pan if you prefer it,) pour on\nhot water just enough to cover it, and let it cook slowly four or five\nhours. Just before taking it up, add a pint of wine, either Port or\nClaret. The onions can be cooked separately if preferred." } ]

[ { "from": "human", "value": "Provide information on Another à la Mode Beef" }, { "from": "gpt", "value": "If you have about five pounds of beef, take one pound of bread, soak\nit in water, pour off the water and mash it fine, adding a bit of\nbutter the size of half a hen’s egg, salt, mace, pepper, cloves, half a\nteaspoonful each, pounded fine.\n\nMix all with a tablespoonful of flour and two eggs.\n\nThen cut holes through the beef and put in half of this seasoning, and\nput it in a bake-pan with boiling water enough to cover it.\n\nPut the pan lid, heated, over it, and a few coals on it, and let\nit stew two hours, then take it up and spread the other half of the\ndressing on the top, and add butter the size of a hen’s egg, heat the\npan lid again hot enough to brown the dressing, and let it stew again\nan hour and a half.\n\nWhen taken up, if the gravy is not thick enough, add a teaspoonful of\nflour wet up in cold water, then add a couple of glasses of white wine\nto the gravy, and a bit of butter as large as a walnut." } ]

[ { "from": "human", "value": "Provide information on To Boil a Leg of Veal or Mutton" }, { "from": "gpt", "value": "Make a stuffing of bread, and a quarter as much of salt pork, chopped\nfine and seasoned with sweet herbs, pepper and salt. Make deep gashes,\nor what is better, take out the bone with a carving knife, and fill up\nwith stuffing, and sew up the opening with strong thread. When there is\na flap of flesh, lap it over the opening and sew it down.\n\nPut it into a large pot and fill it with water, putting in a\ntablespoonful of salt, and let it simmer slowly three hours. If it is\nneedful to add water, pour in boiling water. When it is done take it\nup, and save the broth for next day’s dinner." } ]

[ { "from": "human", "value": "Provide information on Pot Pie, of Beef, Veal, or Chicken" }, { "from": "gpt", "value": "The best way to make the crust is as follows. Peel, boil, and mash\na dozen potatoes, add a teaspoonful of salt, two great spoonfuls of\nbutter, and half a cup of milk, or cream. Then stiffen it with flour,\ntill you can roll it. Be sure to get all the lumps out of the potatoes.\nSome persons leave out the butter.\n\nSome roll butter into the dough of bread, others make a raised biscuit\nwith but little shortening, others make a plain pie crust. But none are\nso good and healthful as the potato crust.\n\nTo prepare the meat, first fry half a dozen slices of salt pork, and\nthen cut up the meat and pork, and boil them in just water enough to\ncover them, till the meat is nearly cooked. Then peel a dozen potatoes,\nand slice them thin. Then roll the crust half an inch thick, and cut\nit into oblong pieces. Then put alternate layers of crust, potatoes,\nand meat, till all is used. The meat must have salt and pepper\nsprinkled over each layer. The top and bottom layer must be crust.\nLastly, pour on the liquor in which the meat was boiled, until it just\ncovers the whole, and let it simmer till the top crust is well cooked,\nsay half or three quarters of an hour. If you have occasion to add\nmore liquor, or water, it must be _boiling hot_, or the crust will be\nspoilt. The excellence of this pie depends on having light crust, and\ntherefore the meat must first be nearly cooked before putting it in the\npie, and the crust must be in only just long enough to cook, or it will\nbe clammy and hard. When nearly done, the crust can be browned, with\nhot coals on a bake-lid. Great care is needed not to burn the crust,\nwhich should not be put where the fire reached the pot on the bottom." } ]

[ { "from": "human", "value": "Provide information on Calf’s Head" }, { "from": "gpt", "value": "Take out the brains and boil the head, feet, and lights, in salted\nwater, just enough to cover them, about two hours. When they have\nboiled nearly an hour and a half, tie the brains in a cloth and put\nthem in to boil with the rest. They should previously be soaked half an\nhour in cold water. When the two hours have expired, take up the whole,\nand mash the brains fine, and season them with bread crumbs, pepper,\nsalt, and a glass of Port or Claret, and use them for sauce. Let the\nliquor remain for a soup the next day. It serves more handsomely to\nremove all the bones." } ]

[ { "from": "human", "value": "Provide information on Curried Dishes" }, { "from": "gpt", "value": "Chickens and veal are most suitable for curries. Boil the meat till\ntender, and separate the joints. Put a little butter in a stew-pan\nwith the chickens, pour on a part of the liquor in which the meat was\nboiled, enough nearly to cover it, and let it stew twenty minutes more.\n\nPrepare the curry thus: for four pounds of meat, take a tablespoonful\nof curry powder, a tea-cup of _boiled_ rice, a tablespoonful of flour,\nand another of melted butter, a tea-cup of the liquor, and half a\nteaspoonful of salt, mix them, and pour them over the meat and let it\nstew ten minutes more.\n\nRice should be boiled for an accompaniment." } ]

[ { "from": "human", "value": "Provide information on To Prepare Curry Powder" }, { "from": "gpt", "value": "One ounce of ginger, one ounce of mustard, one of pepper, three of\ncoriander seed, three of tumeric, half an ounce of cardamums, quarter\nof an ounce of Cayenne pepper, quarter of an ounce of cinnamon, and\nquarter of an ounce of cummin seed. Pound them fine, sift them, and\ncork them tight in a bottle." } ]

[ { "from": "human", "value": "Provide information on Veal Stew" }, { "from": "gpt", "value": "Cut four pounds of veal into pieces three inches long and an inch\nthick, put it into the pot with water enough to cover it, and rise an\ninch over. Add a teaspoonful of salt, and put in four or five good\nslices of salt pork, and half a tea-cup of rice, butter the size of\na hens egg, and season with pepper, salt, and sweet herbs, and let\nit simmer slowly till the rice is quite soft, allowing half an hour\nto heat and an hour to simmer. If there is too little water, pour in\n_boiling_ water.\n\nAdding a little curry turns it into a dish of curried veal, of which\nmany are very fond. Be sure and skim it well, just before it begins to\nsimmer.\n\n\n_Another Veal Stew_ (_very fine_).\n\nCut four pounds of veal into strips three inches long and an inch\nthick, peel twelve large potatoes and cut them into slices an inch\nthick, then spread a layer of veal on the bottom of the pot, and\nsprinkle a little salt and a very little pepper over it, then put a\nlayer of potatoes, then a layer of veal seasoned as before. Use up the\nveal thus, and over the last layer of veal put a layer of slices of\nsalt pork, and over the whole a layer of potatoes. Pour in water till\nit rises an inch over the whole, and cover it as close as possible,\nheat it fifteen minutes and simmer it an hour.\n\nTen minutes before taking up, put in butter the size of a hen’s egg,\nstir in a thin batter made of two tablespoonfuls of flour. Many add\nsweet herbs to the salt and pepper." } ]

[ { "from": "human", "value": "Provide information on To Stew Birds" }, { "from": "gpt", "value": "Wash and stuff them with bread crumbs, seasoned with pepper, salt,\nbutter, or chopped salt pork, and fasten them tight. Line a stew-pan\nwith slices of bacon, add a quart of water and a bit of butter the size\nof a goose egg, or else four slices of salt pork.\n\nAdd, if you like, sliced onions and sweet herbs, and mace. Stew till\ntender, then take them up and strain the gravy over them. Add boiling\nwater if the liquor is too much reduced." } ]

[ { "from": "human", "value": "Provide information on A fine Mutton Stew" }, { "from": "gpt", "value": "Take three quarts of peeled and sliced potatoes, three large onions,\npeeled and sliced, and mutton and ham cut into slices. Make layers\nfirst of potatoes, salted, and then with the mutton, sprinkled with\nsalt, pepper, gravy, or butter, and mushroom or tomato catsup, two\ntea-cups of water, and the ham in small quantities. Cover tight and\nstew for an hour and a half. Watch, and add boiling water if needed, as\nthere must be a good supply of gravy at the bottom." } ]

[ { "from": "human", "value": "Provide information on A Sausage Stew" }, { "from": "gpt", "value": "Make a thick layer of slices of peeled potatoes, put on a little salt,\nand then cut up sausages over the potatoes. Continue alternate layers\nof potatoes and sausages, the top layer being potatoes, pour in a\nlittle water and some gravy, or butter, and if you have bits of ham mix\nthem with the sausages." } ]

[ { "from": "human", "value": "Provide information on To Bake Beef" }, { "from": "gpt", "value": "Take ten pounds of the buttock, rub it with salt and let it lie a day\nor two, then wash it, and make openings in the beef and insert bits\nof salt pork dipped in a mixture of powdered pepper, cloves, and fine\nminced onions, cover it, and let it bake four or five hours. Put a\npint of water and teaspoonful of salt in the baking pan and baste\noccasionally. Make a gravy of the drippings." } ]

[ { "from": "human", "value": "Provide information on Beef, or Mutton and Potato Pie" }, { "from": "gpt", "value": "Take a deep dish, butter it, and put in it a layer of mashed potatoes,\nseasoned with butter, pepper, salt and minced onions. Take slices of\nbeef, or mutton, and season them with pepper and salt, lay them with\nsmall bits of salt pork over the potatoes. Then fill the dish with\nalternate layers, as above described, having the upper one potatoes.\nBake an hour, or an hour and a half." } ]

[ { "from": "human", "value": "Provide information on To Cook Pigeons" }, { "from": "gpt", "value": "Pigeons are good stuffed and roasted, or baked. They are better stewed\nthus:--Stuff them like turkeys, put them in a pot, breast downwards,\nand cover them with salted water an inch above the top, and simmer\nthem two hours if tender, and three if tough. When nearly done, stir\nin a bit of butter the size of a goose egg, for every dozen pigeons.\nTake them up and add a little flour paste to the gravy, with salt and\npepper, and pour some of it over them, and put the rest in a gravy dish." } ]

[ { "from": "human", "value": "Provide information on Beef, or Veal Stewed with Apples (very good)" }, { "from": "gpt", "value": "Rub a stew-pan with butter, cut the meat in thin slices, and put in,\nwith pepper, salt, and apple sliced fine; some would add a little\nonion. Cover it tight, and stew till tender." } ]

[ { "from": "human", "value": "Provide information on To Boil a Turkey" }, { "from": "gpt", "value": "Make a stuffing for the craw, of chopped bread and butter, cream,\noysters, and the yolks of eggs. Sew it in, and dredge flour over the\nturkey, and put it to boil in cold water, with a spoonful of salt in\nit, and enough water to cover it well. Let it simmer for two hours and\na half, or if small, less time. Skim it while boiling. It looks nicer\nif wrapped in a cloth dredged with flour.\n\nServe it with drawn butter, in which are put some oysters." } ]

[ { "from": "human", "value": "Provide information on To Boil Corned Beef" }, { "from": "gpt", "value": "Put the beef in water enough to cover it, and let it heat slowly, and\nboil slowly, and be careful to take off the grease. Many think it much\nimproved by boiling potatoes, turnips, and cabbage with it. In this\ncase the vegetables must be peeled, and _all_ the grease carefully\nskimmed as fast as it rises. Allow about twenty minutes of boiling for\neach pound of meat." } ]

[ { "from": "human", "value": "Provide information on General Remarks" }, { "from": "gpt", "value": "Be sure you have your spit and tin oven very clean and bright, and for\nthis end wash them, if possible, before they get cold. If they stand,\npour boiling water on to them.\n\nHave a fire so large as to extend half a foot beyond the roaster each\nside.\n\nWhen meat is thin and tender, have a small, brisk fire. When your meat\nis large, and requires long roasting, have large solid wood, kindled\nwith charcoal and small sticks. Set the meat, at first, some distance\nfrom the place where it is to roast, so as to have it heat through\ngradually, and then move it up to roast.\n\nSlow roasting, especially at first, and still more for large pieces, is\nvery important.\n\nAllow about _fifteen minutes_ for each pound of most kinds of meat, and\nif it is cold weather, or the meat fresh killed, more time is required,\nprobably twenty minutes for each pound.\n\nWhen the meat is nearly done, stir up the fire to brown it. The meat\nshould be basted a good deal, especially the first part of the time.\n\nLet meat be spitted so as to be equally balanced. When the meat is\nnearly done, the steam from it will be drawn toward the fire.\n\nA pale brown is the proper color for a roast.\n\nSome dredge on flour and baste, a short time before roasted meats are\ndone.\n\nWhenever fresh lard is used instead of butter, in the dripping-pan, or\nto rub on meats, more salt must be used.\n\nFlour thickening in gravies must be wet up with very little water till\nthe lumps are out, and then made thin. Never dredge flour into gravies,\nas it makes lumps. Strain all gravies." } ]

[ { "from": "human", "value": "Provide information on Roast Beef" }, { "from": "gpt", "value": "The sirloin, and the first and second cuts of the rack, are the best\nroasting pieces.\n\nRub it with salt; set the bony side to the fire to heat awhile, then\nturn it, and have a strong fire; and if thick, allow fifteen minutes to\nthe pound; if thin, allow a little less. If fresh killed, or if it is\nvery cold, allow a little more time. Half an hour before it is done,\npour off the gravy, thicken it with brown flour, and season it with\nsalt and pepper. It is the fashion to serve roast beef with no other\ngravy than the juice of the meat." } ]

[ { "from": "human", "value": "Provide information on Roast Lamb" }, { "from": "gpt", "value": "The fore and hind quarter of lamb are used for roasting. Rub on a\nlittle softened butter, and then some salt and pepper, heat the bony\nside first, then turn and roast by a brisk fire, allowing about\nfifteen minutes to a pound, and rather more if fresh killed, or the\nweather cold. Put a pint of water and a teaspoonful of salt in the\ndripping-pan, and a little lard, or butter. Lamb is to be cooked\nthoroughly.\n\nThe following is a very excellent _sauce_ for roast lamb. Pick, wash,\nand shred fine, some fresh mint, put on it a tablespoonful of sugar,\nand four tablespoonfuls of vinegar; or, chop some hard pickles to the\nsize of capers, and put them to half a pint of melted butter, and a\nteaspoonful of vinegar." } ]

[ { "from": "human", "value": "Provide information on Roast Mutton" }, { "from": "gpt", "value": "The saddle, shoulder, and leg are used for roasting.\n\nRub the mutton with butter, and then with salt and pepper, and some add\npounded allspice, or cloves. Put butter, or lard, in the dripping-pan,\nwith a quart of water, or a pint for a small piece, and baste it often.\nSet the bony side toward the fire, at some distance, that it may heat\nthrough before roasting. Allow about a quarter of an hour for every\npound. Mutton should be cooked rare.\n\nMake a brown gravy, and serve it with currant jelly." } ]

[ { "from": "human", "value": "Provide information on Roast Veal" }, { "from": "gpt", "value": "The loin is the best for roasting, the breast and rack the next best.\nWash the piece to be roasted in cold water, rub a little butter\nsoftened over it, and then some pepper and salt, put a pint or more\nwater in the dripping-pan, and unless there is a good deal of fat, a\nbit of lard, or butter, and baste often. Set the bony side first to\nthe fire to heat. Allow twenty minutes for every pound, and if cold,\nor fresh killed, a little more. Veal should be cooked very thoroughly.\nIn roasting any part except the loin, cut slits in the veal and draw\nthrough the bits of salt pork, which, while roasting, impart a flavor\nto the veal." } ]

[ { "from": "human", "value": "Provide information on To Roast a Fillet or Leg of Veal" }, { "from": "gpt", "value": "Cut off the shank bone of a leg of veal, and cut gashes in what\nremains. Make a dressing of chopped raw salt pork, salt, pepper,\nsweet herbs and bread crumbs, or use butter instead of pork. Stuff\nthe openings in the meat with the dressing, put it in a bake-pan with\nwater, just enough to cover it, and let it bake, say two hours for\nsix pounds. Or put it in a tin oven, and roast it two or three hours,\naccording to the size." } ]

[ { "from": "human", "value": "Provide information on Baked, or Roasted Pig" }, { "from": "gpt", "value": "Take a pig that weighs from seven to twelve pounds, and as much as five\nweeks old. Wash it thoroughly outside and inside. Take any fresh cold\nmeat, say one pound, and a quarter of a pound of salt pork, and twice\nas much bread as you have meat.\n\nChop the bread by itself, and chop the meat and pork fine and mix\nall together, adding sweet herbs, pepper and salt, half a tea-cup\nof butter, and one egg. Stuff the pig with it, and sew it up tight.\nTake off the legs at the middle joint. Put it into a dripping-pan\nwith cross-bars or a grate to hold it up, and with the legs tied, and\npour into the pan a pint of water and set it in the oven. As soon as\nit begins to cook, swab it with salt and water, and then in fifteen\nminutes do it again. If it blisters it is cooking too fast; swab it,\nand diminish the heat. It must bake, if weighing twelve pounds, three\nhours. When nearly done, rub it with butter. When taken out set it for\nthree minutes in the cold, to make it crisp." } ]

[ { "from": "human", "value": "Provide information on To Roast a Spare Rib" }, { "from": "gpt", "value": "Rub with salt, pepper, and powdered sage. Put the bone side to warm\nslowly. Dredge on a little flour, and put a little salted water and\nbutter into the dripping-pan, and baste with it. If large, it requires\nthree hours; if small, only one to cook it. Pork must be cooked slowly\nand very thoroughly." } ]

[ { "from": "human", "value": "Provide information on Roast Turkey" }, { "from": "gpt", "value": "Wash the outside and inside very clean. Take bread crumbs, grated or\nchopped, about enough to fill the turkey, chop a bit of salt pork, the\nsize of a good egg, and mix it in, with butter, the size of an egg,\npepper, salt, and sweet herbs to your taste. Then beat up an egg and\nwork in. Fill the crop and the body, sew them up, and tie the legs and\nwings, and spit them. Set it where it will gradually heat, and turn it\nonce or twice, while heating, for fifteen minutes. Then put it up to\nthe fire, and allow about twenty-five minutes for each pound. Turkey\nmust be cooked very thoroughly. It must roast slowly at first, and be\noften basted with butter on a fork. Dredge it with flour just before\ntaking it up, and let it brown.\n\nPut the inwards in a skillet to boil for two hours, chop them up,\nseason them, use the liquor they are boiled in for gravy, and thicken\nit with brown flour, and a bit of butter, the size of a hen’s egg. This\nis the giblet sauce. Take the drippings, say half a pint, thickened\nwith a paste, made of a tablespoonful of brown, or white flour, and let\nit simmer five minutes, and then use it for thin gravy." } ]

[ { "from": "human", "value": "Provide information on Roast Goose" }, { "from": "gpt", "value": "A goose should be roasted in the same manner as a turkey. It is better\nto make the stuffing of mashed potatoes, seasoned with salt, pepper,\nsage, and onions, to the taste. Apple sauce is good to serve with it.\nAllow fifteen minutes to a pound, for a gosling, and twenty or more for\nan older one. Goose should be cooked rare." } ]

[ { "from": "human", "value": "Provide information on Roast Chickens" }, { "from": "gpt", "value": "Wash them clean outside and inside, stuff them as directed for turkeys,\nbaste them with butter, lard, or drippings, and roast them about an\nhour. Chickens should be cooked thoroughly. Stew the inwards till\ntender, and till there is but little water, chop them and mix in gravy\nfrom the dripping-pan, thicken with brown flour, and season with salt,\npepper, and butter. Cranberry, or new-made apple sauce, is good with\nthem." } ]

[ { "from": "human", "value": "Provide information on Roast Ducks" }, { "from": "gpt", "value": "Wash the ducks, and stuff them with a dressing made with mashed\npotatoes, wet with milk, and chopped onions, sage, pepper, salt, and\na little butter, to suit your taste. Reserve the inwards to make the\ngravy, as is directed for turkeys, except it should be seasoned with\nsage and chopped onions. They will cook in about an hour. Ducks are\nto be cooked rare. Baste them with salt water, and before taking up,\ndredge on a little flour and let it brown.\n\nGreen peas and stewed cranberries are good accompaniments.\n\nCanvass-back ducks are cooked without stuffing.\n\nWild ducks must be soaked in salt and water the night previous, to\nremove the fishy taste, and then in the morning put in fresh water,\nwhich should be changed once or twice." } ]

[ { "from": "human", "value": "Provide information on Mutton and Beef Pie" }, { "from": "gpt", "value": "Line a dish with a crust made of potatoes, as directed in the Chicken\nPot Pie. Broil the meat ten minutes, after pounding it till the fibres\nare broken. Cut the meat thin, and put it in layers, with thin slices\nof broiled salt pork, season with butter, the size of a hen’s egg,\nsalt, pepper, (and either wine or catsup, if liked); put in water till\nit nearly covers the meat, and dredge in considerable flour, cover it\nwith the paste, and bake it an hour and a half if quite thick. Cold\nmeats are good cooked over in this way. Cut a slit in the centre of the\ncover." } ]

[ { "from": "human", "value": "Provide information on Chicken Pie" }, { "from": "gpt", "value": "Joint and boil two chickens in salted water, just enough to cover them,\nand simmer slowly for half an hour. Line a dish with raised or potato\ncrust, or pie crust, then put the chicken in layers, with thin slices\nof broiled pork, butter, the size of a goose egg, cut in small pieces.\nPut in enough of liquor, in which the meat was boiled, to reach the\nsurface, salt and pepper each layer, dredge in a little flour, and\ncover all with a light, thick crust. Ornament the top with the crust,\nand bake about one hour in a hot oven. Make a small slit in the centre\nof the crust. If it begins to scorch, lay a paper over a short time." } ]

[ { "from": "human", "value": "Provide information on Mutton Haricot" }, { "from": "gpt", "value": "Make a rich gravy by boiling the coarser parts for the liquor, and\nseasoning with pepper, spice, and catsup. Cut into the gravy, carrots,\nparsnips, onions, and celery, boiled tender; then broil the mutton,\nfirst seasoning it with salt and pepper, put them into the gravy, and\nstew all about ten minutes. Garnish with small pickles." } ]

[ { "from": "human", "value": "Provide information on To Cook a Shoulder of Lamb" }, { "from": "gpt", "value": "Check the shoulder with cuts an inch deep, rub on first butter, then\nsalt, pepper, and sweet herbs, over these put the yolk of an egg and\nbread crumbs, and then bake or roast it a light brown. Make a gravy of\nthe drippings, seasoning with pepper, salt, and tomato catsup, and also\nthe grated rind and juice of a lemon; thicken with a very little flour." } ]

[ { "from": "human", "value": "Provide information on Rice Chicken Pie" }, { "from": "gpt", "value": "Line a pudding dish with slices of broiled ham, cut up a boiled\nchicken, and nearly fill the dish, filling in with gravy or melted\nbutter; add minced onions if you like, or a little curry powder, which\nis better. Then pile boiled rice to fill all interstices, and cover the\ntop quite thick. Bake it for half or three quarters of an hour." } ]

[ { "from": "human", "value": "Provide information on Potato Pie" }, { "from": "gpt", "value": "Take mashed potatoes, seasoned with salt, butter, and milk, and line a\nbaking dish. Lay upon it slices of cold meats of any kind with salt,\npepper, catsup, and butter, or gravy. Put on another layer of potatoes,\nand then another of cold meat as before. Lastly, on the top put a cover\nof potatoes.\n\nBake it till it is thoroughly warmed through, and serve it in the dish\nin which it is baked, setting it in, or upon another." } ]

[ { "from": "human", "value": "Provide information on General Remarks" }, { "from": "gpt", "value": "It is best to fry in lard not salted, and this is better than butter.\nMutton and beef suet are good for frying. When the lard seems hot, try\nit by throwing in a bit of bread. When taking up fried articles, drain\noff the fat on a wire sieve." } ]

[ { "from": "human", "value": "Provide information on A nice Way of Cooking Calf’s or Pig’s Liver" }, { "from": "gpt", "value": "Cut it in slices half an inch thick, pour on boiling water and then\npour it off _entirely_, then let the liver brown in its own juices,\nturning it till it looks brown on both sides. Take it up and pour into\nthe frying-pan enough cold water to make as much gravy as you wish;\nthen sliver in onion, cut fine, add a little salt and nutmeg, and a bit\nof butter to season it, let it boil up once, then put back the liver\nfor a minute, and then set it on the table." } ]

[ { "from": "human", "value": "Provide information on Fried Veal Cutlets" }, { "from": "gpt", "value": "Take half a pint of milk, add a well-beaten egg, and flour enough to\nmake a batter. Fry the veal brown in some sweet lard, then dip it in\nthe batter and fry again till brown. Drop in some spoonfuls of batter,\nto fry after the veal is taken up, and put them on the top of the veal.\nThen put a little thin flour paste into the gravy, adding salt and\npepper, and after one boil, pour it over the whole. The veal must be\ncut quite thin, and it should cook nearly an hour in the whole." } ]

[ { "from": "human", "value": "Provide information on Fricassee Chickens" }, { "from": "gpt", "value": "Wash the chickens and divide them into pieces, put them in a pot, or\nstew-pan, with several slices of salt ham, or pork, and sprinkle each\nlayer with salt and pepper; cover them with water, and let them simmer\ntill tender, keeping them covered. Then take them up, and mix with the\ngravy a piece of butter the size of a hen’s egg, and a paste made of\ntwo teaspoonfuls of flour wet up with the gravy. Put back the chickens\nand let them stew five minutes. Then spread crackers, or toasted bread,\non the platter, put the chickens on it, and pour the gravy over.\n\nIn case it is wished to have them browned, take them out when nearly\ncooked and fry them in butter till brown, or pour off all the liquid\nand fry them in the pot." } ]

[ { "from": "human", "value": "Provide information on Meats Warmed over" }, { "from": "gpt", "value": "Cold beef is best made into pies as in a foregoing receipt. Veal is\nbest made into hashes, or force meat, as in following receipts. If it\nis liked more simply cooked, chop it fine, put in water just enough to\nmoisten it, butter, salt, pepper, and a little juice of a lemon. Some\nlike a little lemon rind grated in. Heat it through, but do not let it\nfry. Put it on buttered toast, and garnish it with slices of lemon.\n\nCold salted, or fresh beef are good chopped fine with pepper, salt,\nand catsup, and water enough to moisten a little. Add some butter\njust before taking it up, and do not let it fry, only heat it hot. It\ninjures cooked meat to cook it again. Cold fowls make a nice dish to\nhave them cut up in mouthfuls, add some of the gravy and giblet sauce,\na little butter and pepper, and then heat them through." } ]

[ { "from": "human", "value": "Provide information on A nice Way of Cooking Cold Meats" }, { "from": "gpt", "value": "Chop the meat fine, add salt, pepper, a little onion, or else tomato\ncatsup, fill a tin bread pan one-third full, cover it over with boiled\npotatoes salted and mashed with cream or milk, lay bits of butter on\nthe top and set it into a Dutch, or stove oven, for fifteen or twenty\nminutes." } ]

[ { "from": "human", "value": "Provide information on A Hash of Cold Meat for Dinner (very good)" }, { "from": "gpt", "value": "Peel six large tomatoes and one onion, and slice them. Add a spoonful\nof sugar, salt and pepper, and a bit of butter the size of a hen’s egg,\nand half a pint of cold water. Shave up the meat into small bits, as\nthin as thick pasteboard. Dredge flour over it, say two teaspoonfuls,\nor a little less. Simmer the meat with all the rest for _one hour_, and\nthen serve it, and it is very fine.\n\nDried tomatoes can be used. When you have no tomatoes, make a gravy\nwith water, pepper, salt, and butter, or cold gravy: slice an onion in\nit, add tomato catsup (two or three spoonfuls), and then prepare the\nmeat as above, and simmer it in this gravy _one hour_." } ]

[ { "from": "human", "value": "Provide information on Cold Meat Turnovers" }, { "from": "gpt", "value": "Roll out wheat dough very thin, and put in it, like a _turnover_, cold\nmeat chopped fine, and seasoned with pepper, salt, catsup, and sweet\nherbs. Make small ones, and fry them in lard till the dough is well\ncooked." } ]

[ { "from": "human", "value": "Provide information on Head Cheese" }, { "from": "gpt", "value": "Boil in salted water the ears, skin, and feet of pigs till the meat\ndrops from the bones; chop it like sausage meat. Season the liquor with\npepper, salt, cloves, nutmeg, and cinnamon, or with pepper, salt, and\nsweet herbs, mix the meat with it, and while hot tie it in a strong bag\nand keep a heavy stone upon it until quite cold." } ]

[ { "from": "human", "value": "Provide information on Souse" }, { "from": "gpt", "value": "Cleanse pigs’ ears and feet and soak them a week in salt and water,\nchanging the water every other day. Boil eight or ten hours till\ntender. When cold put on salt, and pour on hot spiced vinegar. Fry them\nin lard." } ]

[ { "from": "human", "value": "Provide information on Tripe" }, { "from": "gpt", "value": "Scrape and scour it thoroughly, soak it in salt and water a week,\nchanging it every other day. Boil it eight or ten hours, till tender;\nthen pour on spiced hot vinegar, or fry or broil it." } ]

[ { "from": "human", "value": "Provide information on Force Meat Balls (another Hash.)" }, { "from": "gpt", "value": "Chop cold veal fine with one-fourth as much salt pork. Season with\nsalt, pepper, and sweet herbs. Make them into balls and fry them brown." } ]

[ { "from": "human", "value": "Provide information on To Prepare Cold Beef Steaks" }, { "from": "gpt", "value": "Put a fine minced onion into a stew-pan, and add half a dozen cloves\nand as many pepper corns, pour on a coffee cup of boiling water, and\nadd three large spoonfuls of butter, or some gravy. Let it simmer ten\nminutes. Then cut up the beef in mouthfuls and put into this gravy to\nsimmer four or five minutes, till heated through, but do not let it\ncook any more, as it is not healthful.\n\nThree large tomatoes stewed with the onion improves this." } ]

[ { "from": "human", "value": "Provide information on A nice Way of Cooking Cold Boiled Ham" }, { "from": "gpt", "value": "Make quite a thin batter of flour, water, and eggs, with a little salt.\nPour the batter over the bottom of a Dutch oven, or frying-pan, which\nhas a very little hot butter, or lard in it; say three great spoonfuls.\nLet the batter be no thicker on the bottom than a straw; let it fry a\ncouple of minutes and then cover the batter with _very_ thin slices of\nham, and pour a thin cover of batter over them. Let it fry till the\nbottom looks a yellowish brown (have a hot fire), then cut it into\nsquares, or into triangular quarters, or eighths, and turn it with a\nknife, and let it fry till the other side is browned." } ]

[ { "from": "human", "value": "Provide information on Another Way of Cooking Cold Ham" }, { "from": "gpt", "value": "Cut up all the bits and ends, put them in a frying, or sauce pan, with\na very little water and some butter. When warmed through, break in some\neggs and stir them up with the ham until the egg is hardened." } ]

[ { "from": "human", "value": "Provide information on A Veal Hash" }, { "from": "gpt", "value": "Cut up cooked veal into strips, flour them and fry them to a light\nbrown, in butter. Then take them up and mix as much hot water as there\nis gravy, add a little flour paste, season with salt, pepper, catsup,\nand lemon-juice, then add the meat and heat it hot." } ]

[ { "from": "human", "value": "Provide information on Veal Balls (another Hash)" }, { "from": "gpt", "value": "Chop the cold veal fine, removing hard portions, add as much bread\ncrumbs as there is of meat, and half as much broiled salt pork chopped\nfine. Moisten all with a glass of white wine if you like it, put in two\neggs, and season with salt, pepper, sweet herbs, and a little nutmeg.\nForm them into balls and fry in butter." } ]

[ { "from": "human", "value": "Provide information on General Remarks" }, { "from": "gpt", "value": "It is best to oil the bars of the gridiron with suet and also warm\nthem before putting the meat on. Chalk is sometimes rubbed on to\nthe gridiron, when fish is to be broiled. It is desirable to keep a\ngridiron expressly for fish, otherwise meat is often made to taste\nfishy." } ]

[ { "from": "human", "value": "Provide information on Broiled Ham" }, { "from": "gpt", "value": "Cut the ham into thin slices, and broil it very quickly over a hot\nfire, then put on butter and a little pepper." } ]

[ { "from": "human", "value": "Provide information on Broiled Veal Cutlets" }, { "from": "gpt", "value": "Cut the veal into slices a quarter of an inch thick, lay them on the\ngridiron with an equal number of slices of salt pork beside them. When\ncooked, put the veal on to the dish, butter, salt, and pepper it well,\nand lay the salt pork on the top of it. Veal needs to broil a good\nwhile, till it looks done when cut open." } ]

[ { "from": "human", "value": "Provide information on Broiled Mutton Chops" }, { "from": "gpt", "value": "These must be broiled over a quick fire and not cooked so much as veal." } ]

[ { "from": "human", "value": "Provide information on Broiled Pork Steaks" }, { "from": "gpt", "value": "These must be cut rather thin, broiled quick, and very thoroughly." } ]

[ { "from": "human", "value": "Provide information on Beef Steaks" }, { "from": "gpt", "value": "Those from the sirloin are best, those from the shoulder clod and\nround are not so good, but cheaper. Meat, if tough, is made more tender\nby pounding, if it is done very thoroughly, so as to break the fibres.\nCut the steaks from half an inch to an inch thick. Broil on hot coals,\nand the quicker it is done the better. Ten or twelve minutes is enough\ntime. Turn it four or five times, and when done put on butter, salt,\nand if you like pepper, and on both sides. Do not let your butter be\nturned to oil before putting it on. It is best to have beef tongs to\nturn beef, as pricking it lets out the juices. Often turning prevents\nthe surface from hardening and cooks it more equally." } ]

[ { "from": "human", "value": "Provide information on Beef Liver" }, { "from": "gpt", "value": "Cut it in slices half an inch thick, pour boiling water on it, broil it\nwith some thin slices of salt pork dipped in flour; then cut the liver\nand pork up into mouthfuls, put them in a frying-pan with a little\nbutter, pepper, and salt, and stew them three or four minutes." } ]

[ { "from": "human", "value": "Provide information on To Poach Eggs" }, { "from": "gpt", "value": "Beat the eggs to a froth, pour them into a buttered tin, set it on\ncoals, add salt and butter, stir till cooked, and then put it on to\nbuttered toast." } ]

[ { "from": "human", "value": "Provide information on To Boil Eggs" }, { "from": "gpt", "value": "Put them into boiling water and allow three minutes if you wish only\nthe white hardened, and five minutes if you wish them hard. Another and\nmore delicate way is to break them into boiling water and let them boil\nthree or four minutes. Then take them up with a skimmer, draining them\nwell, and lay them on buttered toast, and spread a little butter on\nthem.\n\nAnother, and the best way to boil them when in the shell, is to pour\non boiling water and let them stand five minutes. Then pour it off and\npour on more boiling water, and let them stand five minutes longer.\n\nThis is the way in which they are cooked in egg boilers, which are set\nupon the table." } ]

[ { "from": "human", "value": "Provide information on A Salt Relish" }, { "from": "gpt", "value": "Cut salt pork into thin slices, fry them till crisp, take them out and\npour a little water to the fat, dredge in a little flour, and put in a\nlittle pepper. Then cut up the pork in mouthfuls and put to this gravy." } ]

[ { "from": "human", "value": "Provide information on Egg Frizzle (very good)" }, { "from": "gpt", "value": "Pour boiling water on to salt, smoked beef slivered. Pour off the water\nand then frizzle it in the frying-pan with butter. When done, break in\ntwo or three eggs, and stir it till the egg is hardened." } ]

[ { "from": "human", "value": "Provide information on Frizzled Beef" }, { "from": "gpt", "value": "Sliver smoked beef, pour on boiling water to freshen it, then pour off\nthe water and frizzle the beef in butter." } ]

[ { "from": "human", "value": "Provide information on Veal Cheese" }, { "from": "gpt", "value": "Prepare equal quantities of sliced boiled veal and smoked tongue,\nboiled, skinned, and sliced.\n\nPound each separately in a mortar, moistening with butter as you\nproceed.\n\nThen take a stone jar, or tin can, and mix them in it, so that it will,\nwhen cut, look mottled and variegated. Press it hard and pour on melted\nbutter. Keep it covered in a dry place. To be used at tea in slices." } ]

[ { "from": "human", "value": "Provide information on A Codfish Relish" }, { "from": "gpt", "value": "Take thin slivers of codfish, lay them on hot coals, and when a\nyellowish brown, set them on the table." } ]

[ { "from": "human", "value": "Provide information on Another Way" }, { "from": "gpt", "value": "Sliver the codfish fine, pour on boiling water, drain it off, and add\nbutter, and a very little pepper, and heat them three or four minutes,\nbut do not let them fry." } ]

[ { "from": "human", "value": "Provide information on Salt Herrings" }, { "from": "gpt", "value": "Heat them on a gridiron, remove the skin, and then set them on the\ntable." } ]

[ { "from": "human", "value": "Provide information on French Vegetable Soup" }, { "from": "gpt", "value": "Take a leg of lamb, of moderate size, and four quarts water. Of\npotatoes, carrots, cabbage, onions, tomatoes, and turnips take a\ntea-cup full of each, chopped fine. Salt and black pepper to your taste.\n\nWash the lamb, and put it into the four quarts of cold water. When the\nscum rises take it off carefully with a skimmer. After having pared\nand chopped the vegetables, put them into the soup. Carrots require\nthe most boiling, and should be put in first; onions require the least\nboiling, and are to be put in the last.\n\nThis soup requires about three hours to boil." } ]

[ { "from": "human", "value": "Provide information on Plain Calf’s Head Soup" }, { "from": "gpt", "value": "Boil the head and feet in just water enough to cover them; when tender\ntake out the bones, cut in small pieces, and season with marjoram,\nthyme, cloves, salt, and pepper.\n\nPut all into a pot, with the liquor, and four spoonfuls of thin batter,\nstew gently an hour, then, just as you take it up, add two or three\nglasses of Port wine, and the yolks of eggs boiled hard." } ]

[ { "from": "human", "value": "Provide information on An Excellent Simple Mutton Soup" }, { "from": "gpt", "value": "Put a piece of the fore quarter of mutton into salted water, enough to\nmore than cover it, and simmer it slowly two hours. Then peel a dozen\nturnips, and six tomatoes, and quarter them, and boil them with the\nmutton till just tender enough to eat. Thicken the soup with pearl\nbarley. Some add sliced tomatoes, or the juice and rind of a lemon. Use\nhalf a tea-cup of rice if you have no pearl barley." } ]

[ { "from": "human", "value": "Provide information on Pea Soup" }, { "from": "gpt", "value": "Soak dry peas over night, putting a quart of water to each quart of\npeas. Next morning boil them an hour in this water, and ten minutes\nbefore the hour expires put in a teaspoonful of saleratus. Change them\nto fresh water, put in a pound of salt pork, and boil three or four\nhours, till the peas are soft. Green peas need no soaking, and must\nboil not more than an hour. When taken up, add butter." } ]

[ { "from": "human", "value": "Provide information on Portable Soup" }, { "from": "gpt", "value": "Boil down the meat to a thick jelly, season it highly with salt,\nspices, and wine, or brandy; when cold, cut it in square inches, and\ndry them in the sun. Keep them in a tight tin vessel, and when you use\nthem put a quart of boiling water to one, or two of the cakes, which\nshould be one inch square, and the fourth of an inch thick. Vegetables\ncan be added." } ]

[ { "from": "human", "value": "Provide information on A Rich Mock Turtle Soup" }, { "from": "gpt", "value": "Divide the lower from the upper part of the head, and put the head in a\ngallon of water, and boil till tender.\n\nStrain the liquor, and let it stand till the next day, and then take\noff the fat. Three quarters of an hour before serving it, hang it over\nthe fire and season it with pepper, salt, mace, cloves, and sweet\nherbs, tied up in a small bag; add half a pint of rich gravy. Darken it\nwith fried sugar, or browned flour; add the juice of two lemons, the\nyolks of eight eggs, boiled hard, and force meat balls. Just before\ntaking up, pour in half a pint of wine." } ]

[ { "from": "human", "value": "Provide information on Another Dry Pea Soup" }, { "from": "gpt", "value": "Soak the peas over night. Put a pound and a half of split peas into\nfour quarts of water, with roast beef, or mutton bones, and a ham bone,\nor slices of ham. Add two heads of celery and two onions, and stew\nslowly till the peas are soft. Then strain the peas through a coarse\nsieve, and put them back and season to your taste with pepper and salt.\nLet it boil one hour longer. When you have no celery use a teaspoonful\nof essence of celery, or a spoonful of celery vinegar." } ]

[ { "from": "human", "value": "Provide information on Clam Soup" }, { "from": "gpt", "value": "Wash a peck of clams and boil them in a pint of water, till those on\nthe top open and they come out easily. Strain the liquor, and add a\nquart of milk. When it just boils thicken with two and a half spoonfuls\nof flour, worked into three of butter, with pepper, mace, and other\nspices to your taste. It is better without spice." } ]

[ { "from": "human", "value": "Provide information on Oyster Soup" }, { "from": "gpt", "value": "Put a gallon of water to a knuckle of veal, boil it to two quarts,\nstrain and add the juice of the oysters you are to use. Add pepper and\nsalt to your taste. Fifteen minutes before taking it up, put in the\noysters. Ten minutes before taking up, put in eight rolled crackers,\nand after it stops boiling, add half a pint of milk." } ]

[ { "from": "human", "value": "Provide information on Veal Soup" }, { "from": "gpt", "value": "Take the knuckle and put it into salted water, enough to cover it, and\nalso put in a pound of ham. When it is boiled very tender take up the\nmeat, and strain the soup, and add a head of celery, cut small, one\nonion, a turnip and carrot sliced, four sliced tomatoes, a dozen corns\nof pepper, and salt to your taste. Thicken with three great spoonfuls\nof rice, or vermicelli, or a thin flour paste. Simmer it gently till\nall the vegetables are done.\n\nAlmost any kind of meat can be made into soup, by taking the broth, and\nadding various kinds of seasoning and thickening; such as tomatoes,\nochra, vermicelli, sweet herbs, and vegetables, and in such proportions\nas each one likes best. The preceding kinds of soup will be a guide as\nto proportions." } ]

[ { "from": "human", "value": "Provide information on Macaroni Soup (Mrs. F.’s Receipt)" }, { "from": "gpt", "value": "Take six pounds of beef, and put it into four quarts of water, with\ntwo onions, one carrot, one turnip, and a head of celery. Boil it down\nthree or four hours slowly, till there is about two quarts of water,\nand let it cool. Next day take off the grease, without shaking the\nsediment, and pour it off into the kettle, half an hour before dinner\n(leaving the sediment out), and add salt to suit the taste, a pint of\nmacaroni, broken into inch pieces, and a tablespoonful and a half of\ntomato catsup." } ]

[ { "from": "human", "value": "Provide information on Southern Gumbo (Mrs. L.’s Receipt)" }, { "from": "gpt", "value": "This is a favorite dish at the South and West, and is made in a variety\nof ways. The following is a very fine receipt, furnished by a lady, who\nhas had an extensive opportunity for selection.\n\nFry one chicken, when cut up, to a light brown, and also two slices of\nbacon. Pour on to them three quarts of boiling water. Add one onion and\nsome sweet herbs, tied in a rag. Simmer them gently three hours and a\nhalf. Strain off the liquor, take off the fat, and then put the ham and\nchicken, cut into small pieces, into the liquor. Add half a tea-cup\nof _ochre_, cut up; if dry, the same quantity; also half a tea-cup of\nrice. Boil all half an hour, and just before serving add a glass of\nwine and a dozen oysters, with their juice. Ochre is a fine vegetable,\nespecially for soups, and is easily cultivated. It is sliced and dried\nfor soups in winter." } ]