OLD STYLE OF COOKING.
OLD, BUT VALUABLE STYLE OF COOKING.
The following recipes are taken from an old cook book brought by the oldest English settlers in New York more than 200 years ago. The book has not more than 50 leaves remaining (obtained through the favor of Mrs. Craig, a very old lady and cultivated, who treasures it as an heir-loom. But it shows that nice dishes could be made in former times.
A Ragout for Made Dishes.—Take red wine, gravy, sweet herbs and spice, in which lamb kidneys are cut up, cockscombs boiled, blanched and sliced, with sliced sweetbreads, oysters,mushroom truffles and morsels; thicken these with browned butter. This is convenient to enrich a ragout of any sort. Should be kept close.
A Ragout of Eggs.—Boil 6 eggs hard, then take large mushrooms, peel and scrape them clean, put them into a sauce pan with a little salt, cover them, and let them boil; put to them a gill of red wine, a good piece of butter rolled in flour, seasoned with mace and nutmeg; let it boil until of a good thickness; cut the white of your eggs round, so that you do not break the yolks; lay some toasted sippets of bread in your dish with the yolks of eggs, then pour over your ragout; garnish your dish with the whites, lay the flat side uppermost ; a Seville orange between.
Pastry for Tarts.—3 pounds of flour, 21-2 ozs. of butter, 1-2 pound of fine sugar beaten. Rub all your butter in the flour, and make it a paste with cold sweet milk and 2 spoonfuls of brandy.
Puff Paste.—i quart of flour, 1 1-2 lbs of butter; rub 1-3 part of the butter in the flour; make paste with cold water, then roll out your paste and put your butter upon it in bits and flour it; then fold it up and roll it again ; after this put in more butter, sprinkle flour over, and fold up again; then put the rest of the butter in, flour it, fold it, and roll it twice before you use it.
Royal Paste for Patty Pans.—Work 1-2 lb. of butter in 1 lb. of flour; 2 ozs. of sugar and 4 eggs.
Paste for Custard.—Make a stiff paste with boiling water and flour, stir well together until smooth, then roll out and sprinkle with a little cold water to prevent it from cracking ; parboil.
To prepare Hare for Pie.—Cut it in pieces, break the bones, and lay them in the pie; lay on dumplings, sliced lemon, butter, pepper, salt and the yolks of hard boiled eggs; pour in the gravy in which the hare was cooked, put on the top crust, make hole with the finger in the top, or stick it well with a fork.
N. B. Chicken and other fowls may be used in this way.
Lamb Pie.—Season the steaks and lay them in the pie with sliced