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

A reference manual of household management in Victorian times.

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378                DUCHESS OF SUNDERLAND RECIPES.
and under it and let it purge till the next day. (Of course the meat must be fresh killed). Then wipe it dry and pack it in the vessels you mean to keep it in. Put a convenient weight on to keep the meat down, for if it is not entirely under the pickle or brine your meat will certainly spoil and be lost. If the above quantity is not enough to cover your meat, you must boil what you want with the same proportions as above directed. If you wish to have your meat red, add to the above proportions 2 ounces pounded saltpetre. Meat thus preserved will be good for 10 weeks.
Note—But if to be preserved for a considerable time it will be necessary to rub it a little with salt once in 2 months; also when your pickle begins to fret (spoil), which you may know by seeing a white scum rise, boil it again, take off the scum, and while boiling throw in 2 ounces of sugar and 2 pounds of salt. The pickle thus managed will hold good for 12 months.
Nota Bene—When your meat is to be hung, wipe it perfectly dry. It is better not to hang it longer than a fortnight before you use it.
The best Method of making Rissole.—Mrs. Flinn.—Take chicken, turkey, or any other white meats, mince it fine, then make a little thick sauce with a small piece of butter, flour, a little gravy; put the mince into it and stew it a little, add a little mace, nutmeg, salt and a very little cayenne pepper. When stewed put it on a plate until nearly cold, then make the rissoles in round balls, let them stand until they get firm, then roll them in the beaten-up yolks of eggs and crumbs of bread, repeating the same twice or three times until the rissole is looking firm and of the right size; then have ready some boiling lard, pop them into it, only 2 or 3 at a time, till of a light nice brown, then put them on a sieve to drain. Serve them with fried parsley on a napkin.
To Cure Hams—From Wittege, cook to George IV.—To a ham of 18 or 20 pounds, take 1 pound of bay salt, 2 ounces of saltpetre, 1 ounce of black pepper; beat all fine and mix them together, rub the hams well with it, let them remain in this pickle for 4 days, turning and rubbing them every day, then put upon them 1 1-2 pounds of treacle, in which let them remain 1 month, turning and basting them every day; then take these out and put into cold water for 24 hours. They are then fit to be hung up.
Note—These hams do not require to be soaked previous to use; only washed. A Westphalian recipe.
To make a Plum Cake, the very best Method.—One pound of butter, 1 of sugar, 1 1-4 pound of flour, 1 1-2 of currants, 1-2 pound altogether of preserved orange peel, citron and almonds, 8 eggs, a little ginger, allspice, nutmeg and cinnamon, 1 wineglass of