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

A reference manual of household management in Victorian times.

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HASHES.                                          113
To Cook Brains.—They may be fried in butter, boiled in milk, and then placed in vinegar or boiled in water 2 or 3 minutes, then beaten fine, mingled with sage, salt, yolk of an egg, a gill of cream, fried in the form of drop cakes in butter. They should be carefully washed before cooking. When well cooked nothing is more deli­cious.
Lamb's Brains—How to Prepare them.—One-half pint of pure vinegar and tne same of water, salt, and 1-2 lemon or a whole lime and a heap tablespoonful of chopped parsley. Previously boil the brains in some vinegar diluted with water, and some salt; mince them and add to them the yolk of a beaten egg with a spoonful of milk or cream and the lemon juice. Liver plack may be prepared in the same way, but should first be parboiled, then stewing down with onions, pepper, salt, a little nutmeg, sage and parsley and thyme till the gravy is clear.
Brains.—Steep them in cold water for an hour, then pick out all the skinny particles from the surface, being careful not to bruise the brains; when very clean and white put them into a stew pan with 1 quart of water, a pinch of salt, a spoonful of vinegar, and boil gently for 28 minutes.
Lanfi means anything cooked in a small quantity of water, oil, lard, or fat 1 side at a time. Serve hot with sugar sifted over. Ris­sole flazzie must be sauted till of a golden yellow, being egged over.
Hashes, by the manner in which they are prepared, are frequently impoverished, hardened and rendered indigestible. It is no uncom­mon thing to see a hash stewed away for an hour or more, or hear a cook say she must set the hash on in good time to make the gravy rich. It is no wonder that there are so many persons to be met with whom hash constantly disagrees. This would not be the case were the preparing carried on in a proper manner. Let these two obser­vations be borne in mind for hashes in general: First, that the gravy should bring richness to the meat, not enriched by it. Second, that instead of stewing on the hob or corner of the stove, the fewer min­utes the hash is in the stewpan the better; even the meat, when un­derdone, when cut in thin slices, a minute or two will sufficiently do it Cold beef, mutton or fowls of any kind will make a most excel­lent hash as well as beefs heart.