Our Friday dinner comes from the recipes of Elizabeth Lea. I hope you enjoy what has been dished up today.
TO ROAST a TURKEY--TO MAKE GRAVY
Gravy may be made from the drippings in the oven by boiling it in a skillet, with thickening and seasoning. Hash gravy should be made by boiling the giblets and neck in a quart of water, which chop fine, then season and thicken; have both the gravies on the table in separate tureens.
Cranberry and damson sauce are suitable to eat with roast poultry.
Take part of a round of beef, bone it, and make holes for stuffing, which is made of bread, suet, thyme, parsley, chopped onions, mace, cloves, pepper, salt and a raw egg; stuff the meat, bind it with tape, and put it in a dutch-oven, with a plate in the bottom to keep it from burning; just cover it with water, and let it stew from three to four hours according to the size.
Make gravy with some of the water it was stewed in, seasoned with claret and butter, and thickened with flour. If you wish it to taste of any other sort of wine, add a glass to the gravy.
TO BAKE TOMATOES
Take out the inside of large tomatoes, make a stuffing of bread, butter, pepper, salt and an egg; fill them with this, and set them in a deep pie-plate; let them bake slowly half an hour.
CUCUMBER to FRY or SLICE
To fry cucumbers, take off the rinds in long pieces, a quarter of an inch thick; season them with pepper and salt; dip them in flour, and fry them in butter.
Many persons think cucumbers unwholesome, and they certainly are if kept for several days before they are eaten; but if sliced thin, with onions, pepper, salt and good vinegar, they may generally be eaten without danger.
Pare and quarter the turnips, and put them in a pot of clear water, or with fresh meat; boil them half an hour; drain, and season them with butter, pepper and salt; mash them.
TO BOIL RICE
Pick a pint of rice, wash it clean--put it in three pints of boiling water: it should boil fast, and by the time the water evaporates, the rice will be sufficiently cooked; set it where it will keep hot, until you are ready to dish it.
Boil a pint of milk, put in a small lump of butter and a little salt; beat up an egg and put in, when nearly cold, with a spoonful of yeast and some flour; when light, knead in more flour to make it quite stiff; work it well, and let it rise again; grease a dutch-oven or spider, flour your hands, and roll it out in rings, or round several times, a little higher in the middle. They will be nearly all crust, and suit delicate persons that cannot eat other warm bread.
Take half a pound of suet chopped fine, four tea-cups of flour, and five eggs; beat these together with a quart of milk, and half a spoonful of salt; put in three tea-cups of raisins just before you tie it up; they should be rubbed in flour to prevent them from sinking; dried cherries, or pared dried peaches, are very good instead of raisins; scald the cloth and flour it; leave room for the pudding to swell. If you put one-fourth corn meal, you can do with fewer eggs.
CUSTARD BREAD and BUTTER PUDDING
Fill a pan with slices of buttered bread, with raisins, grated nutmeg and sugar over each slice; beat six eggs with a tea-cup of sugar; add two quarts of rich milk, and pour it over the bread and butter; bake it in a stove or oven.
I’m still to decide on my Saturday dinner.