Take eight pounds of coarse salt, four gallons of water, two ounces of saltpetre, three gills of molasses.
Take a fresh ox heart, clean it and remove the gristle ; make a stuffing of sage and onions, a little cayenne, salt and black pepper ; sew up the opening and roast for two hours, basting it well; make a nice gravy, and serve, with applesauce.
Take a fresh ox heart, clean it and remove the gristle; make a stuffing of two large spoonfuls of finely chopped beef suet, three large spoonfuls of bread-crumbs, a little finely powdered summer savory and thyme, a little cayenne ; then lard the heart well with strips of fat corned pork; lay some slices of corned pork in the bottom of a stew-pan ; stuff the opening of the heart well, sew it up, and lay it in the stew-pan, with twelve allspice and twelve pepper-corns and two bay-leaves; pour on one pint and a half of cold water; cover the pot closely, and let simmer very slowly for two hours; then make a rich sauce: rub some flour and butter together, and on it pour from the stew-pan half-pint of the gravy, one large spoonful of mushroom catsup, and let this simmer; pour some over the heart when dished, and send the remainder to the table in a sauce-boat. Serve hot.
Take a beef kidney, cut it in thin slices, let them soak in warm water for two hours, changing the water twice to thoroughly cleanse the kidney ; dredge a very little flour over these slices, and fry them a nice brown in about three ounces of butter, seasoning them with pepper and salt. Make a small quantity of gravy, and serve.
Get a beef's head and tongue from the butcher—the tongue to be stewed, and the head to be boiled with the tongue; the liquor to be kept for stock.
While a boiled tongue is still warm, roll it, with the tip inside, and place it in a round tin just large enough to hold it in place; let it stand over night, when it will remain rolled after being removed from the pan. Serve it whole, on a bed of salad, or water-cress or parsley.
Four or five mutton cutlets—half-ounce of butter, pepper and salt, a small carrot and a piece of turnip, sprig of parsley, nearly a pound of mashed potatoes, yolks of two eggs ; put in a small frying-pan the butter; when hot, cook the cutlets in this butter for five minutes, on each side; cut the carrot and turnip into small pieces, then put them in boiling water and cook them for twenty minutes, then the potatoes; put them in a saucepan, add pepper and salt, the yolks of two eggs; put on the fire and stir until the eggs are dry, then put it aside until ready for use. Flour the board slightly ; cut a small quantity of potato and roll the cutlet in it; then flour slightly a baking-pan; then brush them with a little egg or milk ; then brown them in the oven, quicker the better; then, after adding the brown sauce, the cutlets are ready. Make a pile of the vegetables in the middle, to embellish the dish. D.
Get a shoulder of lamb boned from the butcher; press it for broiling; place the gridiron over a clear fire, and rub the bars with butter to prevent the meat from adhering to them; put the lamb on the gridiron, and turn it frequently ; when cooked, have a hot dish with a large lump of butter, pepper and salt; when the butter is melted, put the lamb in the dish, and serve at once. Garnish with parsley.
Begin your preparations by making the stuffing. Have four good sized boiled and mashed potatoes ; while they are hot, stir in a lump of butter the size of a walnut; boil three onions—mash them with the potatoes; add pepper and salt, tablespoonful of finely rubbed sage. When well mixed, stuff the pig, after you have washed it well in cold water, and cut off the feet close to the joints, leaving some skin all round to fold over the ends. Take out the liver and heart, and reserve them, with the feet, to make gravy. Truss back the legs. Fill the body with the stuffing—it must be quite full—and then sew it up or tie it round with buttered twine ; rub the outside all over with lard—this prevents the blistering of the skin. Baste well while roasting, and just before it is done rub it over with a feather dipped in olive oil; then drain the gravy from the pan—put it in a saucepan, skim off all the fat; mix a large spoonful of flour with the liver. Cut up the heart and liver fine, add pepper and salt, and let it all simmer fifteen minutes ; add a teaspoonful of caramel. Serve up in a tureen with the pig. Apple-sauce is always eaten with pork.