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Chop 2 onions; add salt, pepper and mix with fine cracker-crumbs and 1 egg to a paste. Lay the paste on the fish and put back the skin. Boil the fish with salt, pepper and sliced onion, 1 carrot and 2 sprigs of parsley cut fine, a pinch of cloves and allspice. Let boil two hours. Add a tablespoonful of rich cream. Serve cold. Swedish Stewed Veal. Season 3 pounds of veal.
Strew fine salt over it an hour before it is put down. It should not be cut entirely open; fill it up plump with thick slices of buttered bread, salt, sweet-marjoram and sage. Spit it with the head next the point of the spit; take off the joints of the leg, and boil them with the liver, with a little whole pepper, allspice, and salt, for gravy sauce.
Monte Diavolo is the only part of Jamaica where there are wild parrots; it is also the home of the allspice tree, or pimento, as it is called in the island. This curious tree cannot be raised from seed or cutting, neither can it be layered; it can only propagate itself in Nature's own fashion, and the seed must pass through the body of a bird before it will germinate.
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.
Then put them boiling hot into the pickle, which must be made of equal quantities of white wine and white-wine vinegar, with white pepper and allspice, sliced ginger and nutmeg, and two or three bay leaves. When it boils up, put in the pigeons. If they are small, a quarter of an hour will do them; if large, twenty minutes. Then take them out, wipe them, and let them cool.
Thus the Portuguese, once the lords and masters, as they had been the European discoverers, of those prolific regions and of the ocean highways which led to them, now came with docility to the republic which they had once affected to despise, and purchased the cloves and the allspice, the nutmegs and the cinnamon, of which they had held the monopoly; or waited with patience until the untiring Hollanders should bring the precious wares to the peninsula ports.
To every seven pounds of grapes use four and one-half pounds of sugar, one pint of good vinegar. Spice quite highly with ground cloves and allspice, with a little cinnamon.
Meantime rub the fish over very well with salt and pepper, then with a mixture made by mincing very fine three bay leaves, three sprigs each of thyme and parsley, three cloves of garlic, and six allspice pounded to powder. Rub the mixture in well and thoroughly here is the key to success. The seasoning must go through and through the fish.
Take three-quarters of a pound of meat, either lamb, veal, beef, or fresh pork, cut it into several pieces, salt and pepper it, and put a pinch of allspice, then put it into the saucepan; cook it until it is well colored, then add two tablespoons of red or white wine.
The pickle should be kept in small jars, and tied close with bladder, for the air will spoil them. PICKLED PIGEONS. Bone them, turn the inside out, and lard it. Season with a little salt and allspice in fine powder; then turn them again, and tie the neck and rump with thread. Put them into boiling water; when they have boiled a minute or two to make them plump, take them out and dry them well.