File:Hand-book for the kitchen and housekeeper's guide. - Containing household recipes of every description, as well as hints for the management of the storeroom, laundry, housekeeper's department, the (14782530085).jpg

Identifier: handbookforkitch00neel_0 (find matches)
Title: Hand-book for the kitchen and housekeeper's guide. : Containing household recipes of every description, as well as hints for the management of the storeroom, laundry, housekeeper's department, the nursery, sick-room, the toilet, family dyes
Year: 1879 (1870s)
Authors: Neely, Flora
Subjects:
Publisher: New York : United States book company
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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it, and season with pepper and butter. Boiled.—Wash and scrape it clean, boil it in sufficientwater until tender. Serve with veal. Tripe. Stewed.—Scrape and clean well; boil in water and a lit-tle salt and vinegar until very tender; when done, let itcool. Cut it in small pieces ; put it in a saucepan withwater to cover it. When boiling hot, add some flour andbutter, rubbed together, and a little chopped parsley. Sim-mer and serve hot. Tripe Fried. Wash and scrape it well; boil tender in water and salt;let it stand several hours in vinegar. Cut it in pieces, dipthem in batter, and fry them in hot fat. Make the batterwith an egg beaten in one-half pint of milk, and sufficientflour for a thin batter. To Carve Eoast Pig. Have a sharp knife. Cut it from head to tail, down theback ; spread it open. Cut it down the front to separateit, then joint the back-bone, and cut in slices across. To Carve Leg of Pork.Commence near the middle; cut thin, deep slices. 104 HAND-BOOK FOIi THE KITCHEN.
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To Carve Ham.Carve long, thin slices from A to B, cr C to D. To Boil Ham or Bacon.Soak it, put ifc over the fire in cold water ; when done,take off the skin, and stick whole cloves over it, and blackpepper in spots. To Bake a Ham.Wash and parboil it; then take off the skin. Dredgethickly with flour, and bake in a quick oven. Ham Baked with Sugar.Wash and parboil it; take off the skin ; put on a thicklayer of brown sugar, and bake in a quick oven. Ham Boiled with Wine.Soak and trim it; put a little hay around it; tie it in acloth. Put it in a kettle, and cover it with two-thirdswarm water and one third white wine ; boil a short time ;skim it; add some carrots, onion, a bunch of herbs and alittle garlic. Simmer gently four or five hours ; when done,take off the skin, sprinkle with bread-crumbs and finelychopped parsley, and crisp in a quick oven. MEATS. 105 To Roast a Gammon of Bacon.Take off the skin; put it in warm water to freshen,then put it in an earthen pan. Pour over it some good

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