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The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

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ROAST PIG. A sucking pig for roasting, should be put into cold water for a few minutes, as soon as it is killed. Then rub it over with a little rosin finely powdered, and put it into a pail of scalding water half a minute. Take it out, lay it on a table, and pull off the hair as quickly as possible: if any part does not come off, put it in again. When quite clean from hair, wash it well in warm water, and then in two or three cold waters, that no flavour of the rosin may remain. Take off all the feet at the first joint, make a slit down the belly, and take out the entrails: put the liver, heart, and lights to the feet. Wash the pig well in cold water, dry it thoroughly, and fold it in a wet cloth to keep it from the air. When thus scalded and prepared for roasting, put into the belly a mixture of chopped sage, bread crumbs, salt and pepper, and sow it up. Lay it down to a brisk fire till thoroughly dry; then have ready some butter in a dry cloth, and rub the pig with it in every part. Dredge over it as much flour as will lie on, and do not touch it again till it is ready for the table. Then scrape off the flour very carefully with a blunt knife, rub it well with the buttered cloth, and take off the head while it is at the fire. Take out the brains, and mix them with the gravy that comes from the pig. The legs should be skewered back before roasting, or the under part will not be crisp. Take it up when done, and without drawing the spit, cut it down the back and belly, lay it into the dish, mince the sage and bread very fine, and mix them with a large quantity of good melted butter that has very little flour. Pour the sauce into the dish after the pig has been split down the back, and garnish with the ears and the two jaws: take off the upper part of the head down to the snout. In Devonshire it is served up whole, if very small; the head only being cut off to garnish the dish. – Another way. Spit your pig, and lay it down to a clear fire, kept good at both ends: put into the belly a few sage leaves, a little pepper and salt, a little crust of bread, and a bit of butter, then sew up the belly; flour him all over very well, and do so till the eyes begin to start. When you find the skin is tight and crisp, and the eyes are dropped, put two plates into the dripping pan, to save what gravy comes from him: put a quarter of a pound of butter into a clean coarse cloth, and rub all over him, till the flour is clean taken off; then take it up into your dish, take the sage, &c. out of the belly, and chop it small; cut off the head, open it, and take out the brains, which chop, and put the sage and brains into half a pint of good gravy, with a piece of butter rolled in flour; then cut your pig down the back, and lay him flat in the dish: cut off the two ears, and lay one upon each shoulder; take off the under jaw, cut it in two, and lay one on each side; put the head between the shoulders, pour the gravy out of the plates into your sauce, and then into the dish. Send it to table garnished with a lemon.

ROAST PIGEONS. Stuff them with parsley, either cut or whole, and put in a seasoning of pepper and salt. Serve with parsley and butter. Peas or asparagus should be dressed to eat with them.

ROAST PIKE. Clean the fish well, and sew up in it the following stuffing. Grated bread crumbs, sweet herbs and parsley chopped, capers and anchovies, pepper, salt, a little fresh butter, and an egg. Turn it round with the tail in its mouth, and roast it gently till it is done of a fine brown. It may be baked, if preferred. Serve it up with a good gravy sauce.

ROAST PLOVERS. Green plovers should be roasted like woodcocks, without drawing, and served on a toast. Grey plovers may either be roasted, or stewed with gravy, herbs, and spice.

ROAST PORK. Pork requires more doing than any other meat; and it is best to sprinkle it with a little salt the night before you use it, and hang it up; by that means it will take off the faint, sickly taste. When you roast a chine of pork, lay it down to a good fire, and at a proper distance, that it may be well soaked, otherwise it eats greasy and disagreeable. A spare-rib is to be roasted with a fire that is not too strong, but clear; when you lay it down, dust on some flour and baste it with butter: a quarter of an hour before you take it up, shred some sage small; baste your pork; strew on the sage; dust on a little flour, and sprinkle a little salt just before you take it up. A loin must be cut on the skin in small streaks, and then basted; but put no flour on, which would make the skin blister; and see that it is jointed before you lay it down to the fire. A leg of pork is often roasted with sage and onion shred fine, with a little pepper and salt, and stuffed at the knuckle, with gravy in the dish; but a leg of pork done in this manner, parboil it first, and take off the skin; lay it down to a good clear fire; baste it with butter, then shred some sage fine, and mix it with pepper, salt, nutmeg, and bread crumbs; strew this over it the time it is roasting; baste it again with butter, just before you take it up, that it may be of a fine brown, and have a good froth; send up some good gravy in the dish; a griskin roasted in this manner eats finely.

ROAST PORKER'S HEAD. Clean it well, put bread and sage into it as for a young pig, sew it up tight, and put it on a hanging jack. Roast it in the same manner as a pig, and serve it up the same.

ROAST POTATOES. Half boil them first, then take off the thin peel, and roast them of a beautiful brown.

ROAST PULLET. To roast a small hen turkey or a pullet with batter, the bird must first be boned, and filled with forcemeat or stuffing. Then paper it round, and lay it down to roast. When nearly half done, drop off the paper, and baste the bird with a very smooth light batter. When the first basting is dry, baste it again, and repeat this till the bird is nicely crusted over, and sufficiently done. It will require ten minutes or a quarter of an hour longer roasting than a bird of the same size in the common way, on account of its being stuffed with forcemeat. Serve it up with white gravy, or mushroom sauce.

ROAST QUAILS. Quails may be dressed and served up like woodcocks; or dressed with the insides stuffed with sweet herbs and beef suet chopped fine, and mixed with a little spice. They must roast rather a shorter time than woodcocks.

ROAST RUMP OF BEEF. Let it lie in salt for two days, then wash it, and soak it an hour in a quart of claret, and a pint of elder vinegar. Baste it well with the liquor while roasting. Make a gravy of two beef palates cut thin and boiled, and thickened with burnt butter. Add to it mushrooms and oysters, and serve it up hot.

ROAST SIRLOIN. When a sirloin of beef is about three parts roasted, take out the meat from the under side, and mince it nicely. Season it with pepper and salt, and some shalot chopped very small. By the time the beef is roasted, heat this with gravy just sufficient to moisten it. Dish up the beef with the upper side downwards, put the mince in the inside, and strew it with bread crumbs ready prepared. Brown them of a fine colour on a hot salamander over the fire, and then serve up the beef with scraped horseradish laid round it.

ROAST SNIPES. Snipes and land rails are dressed exactly in the same manner as woodcocks, but only require a shorter time in roasting.

ROAST STURGEON. Put the fish on a lark spit, then tie it on a large spit, and baste it constantly with butter. Serve it with a good gravy, an anchovy, a squeeze of Seville orange or lemon, and a glass of sherry. – Another way is, to put into a stewpan a piece of butter rolled in flour, with four cloves, a bunch of sweet herbs, two onions, pepper and salt, half a pint of water, and a glass of vinegar. Stir it over the fire till hot, then let it become lukewarm, and steep the fish in it an hour or two. Butter a paper well, tie it round, and roast it without letting the spit run through. Serve it with sorrel and anchovy sauce.

ROAST SWEETBREADS. Parboil two large ones, and then roast them in a Dutch oven. Use gravy sauce, or plain butter, with mushroom ketchup.

ROAST TONGUE. After well cleaning a neat's tongue, salt it for three days with common salt and saltpetre. This makes an excellent dish, with the addition of a young udder, having some fat to it, and boiled till tolerably tender. Then tie the thick part of one to the thin part of the other, and roast the tongue and udder together. A few cloves should be stuck in the udder. Serve them with good gravy, and currant-jelly sauce. Some people like neats' tongues cured with the root, in which case they look much larger; but otherwise the root must be cut off close to the gullet, next to the tongue, but without taking away the fat under the tongue. The root must be soaked in salt and water, and extremely well cleaned, before it is dressed; and the tongue should be laid in salt a day and a night before it is pickled.

ROAST TURKEY. The sinews of the leg should be drawn, whichever way it is dressed. The head should be twisted under the wing; and in drawing it, take care not to tear the liver, nor let the gall touch it. Put a stuffing of sausage meat; or if sausages are to be served in the dish, a bread stuffing. As this makes a large addition to the size of the fowl, observe that the heat of the fire is constantly to that part, for the breast is often not done enough. A little strip of paper should be put on the bone, to prevent its being scorched while the other parts are roasting. Baste it well, and froth it up. Serve with gravy in the dish, and plenty of bread sauce in a sauce tureen. Add a few crumbs and a beaten egg to the stuffing of sausage meat. Another way. Bone your turkey very nicely, leaving on the pinions, rump, and legs; then take the flesh of a nice fowl, the same weight of bread grated, and half a pound of beef suet, nicely picked; beat these in a marble mortar, season with mace, one clove, pepper, nutmeg, salt beat fine, a little lemon peel shred very small, and the yolks of two eggs; mix all up together very well; then fill all the parts that the bones came out of, and raise the breast to the form it was before the bone was taken out; sew up the skin of the back, and skewer down the legs close as you do a chicken for roasting; spit it and let it be nicely roasted: send good gravy in the dish.

 

ROAST VEAL. Veal must be well done before a good fire. Cover the fat of the loin and fillet with paper. Stuff the fillet and shoulder in the following manner. Take a quarter of a pound of suet, parsley, and sweet herbs, and chop them fine. Add grated bread, lemon peel, pepper, salt, nutmeg, and an egg. Mix all well together, and put the stuffing safely into the veal. Roast the breast with the caul on: when nearly done, take it off, and baste and dredge the meat. Lay it in the dish, pour a little melted butter over it, and serve it up with salad, boiled vegetables, or stewed celery.

ROAST VENISON. After a haunch of venison is spitted, take a piece of butter and rub all over the fat, dust on a little flour, and sprinkle a little salt: then take a sheet of writing paper, butter it well, and lay over the fat part; put two sheets over that, and tie the paper on with small twine: keep it well basting, and let there be a good soaking fire. If a large haunch, it will take full three hours to do it. Five minutes before you send it to table take off the paper, dust it over with a little flour, and baste it with butter; let it go up with a good froth; put no gravy in the dish, but send it in one boat; and currant jelly melted, in another; or if you have no currant jelly, boil half a pint of red wine with a quarter of a pound of lump sugar, a stick of cinnamon, and a piece of lemon peel in it, to a syrup. The neck and shoulder are dressed the same way; and as to the time, it depends entirely on the weight, and the goodness of your fire: if you allow a quarter of an hour to each pound, and the fire be tolerably kept up, you cannot well err. A breast of venison is excellent dressed in the following way: flour it, and fry it brown on both sides in fresh butter: keep it hot in a dish, dust flour into the butter it was fried in, till it is thick and brown. Keep it stirring that it may not burn; pour in half a pint of red wine, and a quarter of a pound of powdered sugar: stir it and let it boil to a proper thickness. Squeeze in the juice of a lemon, take off the scum very clean, and pour it over your venison, then send it to table.

ROAST WHEAT-EARS. These birds should be spitted sideways, with a vine leaf between each. Baste them with butter, and cover them with bread crumbs while roasting. Ten or twelve minutes will do them. Serve them up with fried bread crumbs in the dish, and gravy in a tureen.

ROAST WILD DUCK. A wild duck or a widgeon will require twenty or twenty-five minutes roasting, according to the size. A teal, from fifteen to twenty minutes; and other birds of this kind, in proportion to their size, a longer or a shorter time. Serve them up with gravy, and lemons cut in quarters, to be used at pleasure.

ROAST WOODCOCKS. Whether for woodcocks or snipes, put a toast of fine bread under the birds while at the fire; and as they are not to be drawn before they are spitted, let the tail drop on the toast while roasting, and baste them with butter. When done, lay the birds on the toast in a dish, and send it warm to the table. A woodcock takes twenty minutes roasting, and a snipe fifteen.

ROBERT SAUCE. Put an ounce of butter into a pint stewpan, and when melted, add to it half an ounce of onion minced very fine. Turn it with a wooden spoon till it takes a light brown colour, and then stir into it a table-spoonful of flour, a table-spoonful of mushroom ketchup, the like quantity of port wine, half a pint of weak broth, and half a tea-spoonful of pepper and salt mixed together. Give them a boil, then add a tea-spoonful of mustard, the juice of half a lemon, and one or two tea-spoonfuls of vinegar, basil, taragon, or burnet vinegar. This sauce is in high repute, and is adapted for roast pork or roast goose.

ROLLS. Warm an ounce of butter in half a pint of milk, put to it a spoonful or more of small beer yeast, and a little salt. Mix in two pounds of flour, let it rise an hour, and knead it well. Make the paste into seven rolls, and bake them in a quick oven. If a little saffron, boiled in half a tea-cupful of milk, be added, it will be a great improvement.

ROLLED BEEF. Soak the inside of a large sirloin in a glass of port wine and a glass of vinegar mixed, for eight and forty hours: have ready a very fine stuffing, and bind it up tight. Roast it on a hanging spit, baste it with a glass of port wine, the same quantity of vinegar, and a tea-spoonful of pounded allspice. Larding it improves the flavour and appearance: serve it with a rich gravy in the dish, with currant jelly and melted butter in tureens. This article will be found very much to resemble a hare.

ROLLED BREAST OF VEAL. Bone it, take off the thick skin and gristle, and beat the meat with a rolling-pin. Season it with herbs chopped very fine, mixed with salt, pepper, and mace. Roll the meat in some thick slices of fine ham, or in two or three calves' tongues of a fine red, first boiled an hour or two and peeled. Bind the meat up tight in a cloth, and tie it round with tape. Simmer it over the fire for some hours, in a small quantity of water, till it is quite tender. Lay it on the dresser with a board and weight upon it till quite cold. Then take off the tape, and pour over it the liquor, which must be boiled up twice a week, or it will not keep. Pigs' or calves' feet boiled and taken from the bones, may be put in or round the veal. The different colours placed in layers look well when cut. Boiled yolks of eggs, beet root, grated ham, and chopped parsley, may be laid in different parts to encrease the variety, and improve the general appearance.

ROLLED LOIN OF MUTTON. Hang the joint up till tender, and then bone it. Lay on a seasoning of pepper, allspice, mace, nutmeg, and a few cloves, all in fine powder. Next day prepare a stuffing as for hare, beat the meat with a rolling-pin, cover it with the stuffing, roll it up tight and tie it. Half bake it in a slow oven, let it grow cold, take off the fat, and put the gravy into a stewpan. Flour the meat, and put it in likewise. Stew it till almost ready, and add a glass of port, an anchovy, some ketchup, and a little lemon pickle. Serve it in the gravy, and with jelly sauce. A few mushrooms are a great improvement; but if to eat like hare, these must not be added, nor the lemon pickle.

ROLLED NECK OF PORK. Bone it first, then put over the inside a forcemeat of chopped sage, a very few crumbs of bread, salt, pepper, and two or three berries of allspice. Then roll the meat up very tight, place it at a good distance from the fire, and roast it slowly.

ROLLED STEAKS. Cut a large steak from a round of beef, spread over it a forcemeat, such as is made for veal, roll it up like collared eel, and tie it up in a cloth. Boil it an hour and a half, and when done enough, cut it into slices. Prepare a rich gravy, a little thickened, and pour over the steaks.

ROMAN CEMENT. To make a mortar for outside plastering, or brick-work, or to line reservoirs, so as no water can penetrate it, mix together eighty-four pounds of drifted sand, twelve pounds of unslaked lime, and four pounds of the poorest cheese grated through an iron grater. When well mixed, add enough hot water, not boiling, to make it into a proper consistence for plastering, such a quantity of the above as is wanted. It requires very good and quick working. One hod of this mortar will go a great way, as it is to be laid on in a thin smooth coat, without the least space being left uncovered. The wall or lath work should be first covered with common hair mortar well dried. Suffolk cheese will be found to make the best cement.

ROOK PIE. Skin and draw some young rooks, cut out the backbones, and season with pepper and salt. Lay them in a dish with a little water, strew some bits of butter over them, cover the dish with a thick crust, and bake it well.

ROSE WATER. When the roses are full blown, pick off the leaves carefully, and allow a peck of them to a quart of water. Put them in a cold still over a slow fire, and distil it very gradually. Bottle the water, and cork it up in two or three days.

ROT IN SHEEP. When sheep are newly brought in, it will preserve their health to give them a table-spoonful of the juice of rue leaves, mixed with a little salt. If they are in danger of the rot, this mixture may be repeated every week or oftener, as the case requires.

ROUND OF BEEF. Cut out the bone first, then skewer and tie up the beef to make it quite round. Salt it carefully, and moisten it with the pickle for eight or ten days. It may be stuffed with parsley, if approved; in which case the holes to admit the parsley must be made with a sharp-pointed knife, and the parsley coarsely cut and stuffed in tight. When dressed it should be carefully skimmed as soon as it boils, and afterwards kept boiling very gently.

ROUT CAKES. To make rout drop-cakes, mix two pounds of flour with one pound of butter, one pound of sugar, and one pound of currants, cleaned and dried. Moisten it into a stiff paste with two eggs, a large spoonful of orange-flower water, as much rose water, sweet wine, and brandy. Drop the paste on a tin plate floured, and a short time will bake them.

ROYAL CAKES. Put into a saucepan a quarter of a pint of water, a piece of butter half the size of an egg, two ounces of fine sugar, a little grated lemon peel, and a little salt. When it has boiled about half a minute, stir in by degrees four spoonfuls of flour, keeping it constantly stirring all the time, till it becomes a smooth paste, pretty stiff, and begins to adhere to the saucepan. Then take it off the fire, and add three eggs well beaten, putting them in by degrees, and stirring the paste all the time to prevent its being lumpy. Add a little orange-flower water, and a few almonds pounded fine. Make it into little cakes, and bake them upon a sheet of tin well buttered. Half an hour will bake them in a moderate oven.

ROYAL PUNCH. Take thirty Seville oranges and thirty lemons, quite sound, and pare them very thin. Put the parings into an earthen pan, with as much rum or brandy as will cover them. Cover up the pan, and let them stand four days. Take ten gallons of water, and twelve pounds of lump sugar, and boil them. When nearly cold, put in the whites of thirty eggs well beaten, and stir it and boil it a quarter of an hour. Strain it through a hair sieve into an earthen pan, and let it stand till next day. Then put it into a cask, strain the spirit from the parings of the oranges and lemons, and add as much more to it as will make it up five gallons. Put it into the cask with five quarts of Seville orange juice and three quarts of lemon juice. Stir it all together with a cleft stick, and repeat the same once a day for three successive days: then stop it down close, and in six weeks it will be fit to drink.

RUFFS AND REEVES. These are to be trussed and skewered the same as snipes and quails. Place bars of bacon over them, roast them in about ten minutes, and serve with a good gravy in the dish.

RUMP OF BEEF. Take a rump of beef, or about eight pounds of the brisket, and stew it till it is quite tender, in as much water as will cover it. When sufficiently done, take out the bones, and skim off the fat very clean. To a pint of the liquor, add the third part of a pint of port wine, a little walnut or mushroom ketchup, and some salt. Tie up some whole white pepper and mace in a piece of muslin, and stew all together for a short time. Have ready some carrots and turnips boiled tender and cut into squares, strew them upon the beef, putting a few into the dish. Truffles and morels may be added, or artichoke bottoms.

RUMP SOUP. Two or three rumps of beef will make a stronger soup, and of a far more nourishing quality, than a larger quantity of meat without them. It may be made like gravy soup, and thickened and flavoured in any way that is most approved.

RUMP STEAKS. The best steaks are those cut from the middle of a rump of beef, that has been killed at least four days in moderate weather, and much longer in cold weather, when they can be cut about six inches long, four inches wide, and half an inch thick. Do not beat them, unless you suspect they will not be tender. Take care to have a very clear brisk fire, throw on it a little salt, make the gridiron hot, and set it slanting, to prevent the fat from dropping into the fire, and making a smoke. It requires more practice and care than is generally supposed to do steaks to a nicety; and for want of these little attentions, this very common dish, which every body is supposed capable of dressing, seldom comes to table in perfection. It may be underdone or thoroughly done, as happens to be preferred. It is usual to put a table-spoonful of ketchup into a dish before the fire, with a little minced shalot. In broiling, turn the steak with a pair of meat tongs, and it will be done in about ten or fifteen minutes. Rub a bit of butter over it, and send it up quite hot, garnished with pickles, and scraped horseradish. – If onion gravy is to be added, prepare it in the following manner. Peel and slice two large onions, put them into a stewpan with two table-spoonfuls of water, cover the stewpan close, and set it on a slow fire till the water has boiled away, and the onions have got a little browned. Then add half a pint of good broth, or water with a large spoonful of ketchup, and boil the onions till they are quite tender. Strain off the liquor, and chop them very fine. Thicken the broth with butter rolled in flour, and season it with mushroom ketchup, pepper and salt. Put the onion into it, let it boil gently for five minutes, and pour it over the broiled steak. Good beef gravy, instead of broth, will make the sauce superlative. – If a cold rump steak is to be warmed up, lay it in a stewpan, with a large onion cut in quarters, six berries of allspice, and six of black pepper. Cover the steak with boiling water, let it stew gently for an hour, thicken the liquor with butter rolled in flour, shake it well over the fire for five minutes, and it is ready. Lay the steaks and onion on a dish, and pour the gravy over them through a sieve.

 

RUSKS. Beat seven eggs well, and mix them with half a pint of new milk, in which four ounces of butter have been previously melted. Add a quarter of a pint of yeast, and three ounces of sugar, and put them by degrees into as much flour as will make a very light paste, rather like a batter, and let it rise before the fire half an hour. Then add some more flour, to make it a little stiffer, but not much. Work it well, and divide it into small loaves, or cakes, about five or six inches wide, and flatten them. When baked and cold, slice them the thickness of rusks, and put them into the oven to brown a little. The cakes when first baked, eat deliciously buttered for tea; or made with carraways, they eat well cold.

RUSSIAN SAUCE. To four spoonfuls of grated horseradish, put two tea-spoonfuls of patent mustard, a little salt, one tea-spoonful of sugar, and a sufficient quantity of vinegar to cover the ingredients. This sauce is used for cold meat, but makes a good fish sauce, with the addition of melted butter.

RUST. To prevent iron and steel from rusting, mix with fat oil varnish, at least half, or at most four fifths of its quantity of highly rectified spirits of turpentine. This varnish must be lightly and evenly applied with a sponge; after which the article is left to dry in some situation not exposed to dust. Articles thus varnished retain their metallic lustre, and do not contract any spots of rust. This varnish may also be applied to copper, of which it preserves the polish and heightens the colour.