The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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enough to fall to pieces, then strain off the water; now put the goose into a pot, pour over it the broth of the calf's feet and enough water to cover the goose well; add some vinegar, spices, salt, onions and a half peel of a lemon; cover it and boil slowly until the goose is soft. Let it cool off in the broth, and take out the goose after it is cold. Cut all the meat off the bones and lay it in a deep earthern dish. Take all the fat off the broth, taste it, add more vinegar and salt if necessary, let it run through a cloth and pour it over the meat. It will be nice and stiff after 24 hours, and you can eat it cold with bread or cream. If you can get gellatine it will be so much sipipler to prepare it. Boil the goose in water and spiced just as before. The toughest meat will get tender if boiled with vinegar. The American cooks always steam the goose before roasting. Try it once without steaming. Rub it with salt, both inside and outside; put a little water in your frying pan and roast it in a hot oven two or three hours, according to size, and if it is a young goose you will find it superb.
Pig's Pettitoes.—A thin slice of bacon, 1 onion, 1 blade of mace, 6 peppercorns, 3 or 4 sprigs of thyme, 1 pint of gravy, pepper and salt to taste—thickening of butter and flour. Put the liver, heart and pettitoes into a stewpan with the bacon, mace, peppercorns, thyme, onion and gravy, and simmer these gently for 1-4 of an hour; then take out the heart and liver and mince them very fine. Keep stew­ing the feet until quite tender, which will be from 20 to 30 minutes, reckoning from the time that they boil up first; then put back the minced liver, thicken the gravy with a little butter and flour, season with pepper and salt, and simmer over a gentle fire for five minutes, occasionally stirring the contents. Dish theTnince, split the feet and arrange them around alternately with sippets of toasted bread and pour the gravy in the middle. Altogether 40 minutes.
Sheep's Feet or Trotters.—12 feet, 1-4 lb. of beef or mutton suet, 2 onions, 1 carrot, 2 bay leaves, 2 sprigs of thyme, 1 oz. salt, 1-4 oz. pepper, 2 tablespoonfuls flour, 2 1-2 quarts of water, 1-4 lb. fresh butter, 1 teaspoonful each of salt, flour and pepper, a little grated nutmeg, the juice of 1 lemon, 1 gill of milk and the yolks of 2 eggs. Have the feet cleaned and the long bone extracted from them, put the suet into a stewpan, with the onions and carrot sliced, the bay leaves, thyme, salt and pepper, and let these simmer for five minutes ; add 2 tablespoonfus of flour and the water, and keep stir­ring till it boils, then put in the feet. Let these simmer for 3 hours, or until perfectly tender, take them and lay them on a sieve, mix to­gether on a plate with the back of a spoon, butter, salt, flour (2 tea-spoonfuls), pepper, nutmeg and lemon juice, as above, and put the feet, with a gill of milk, into a stewpan ; when very hot, add the