United States or Cayman Islands ? Vote for the TOP Country of the Week !
Cut your beef thin as for scotch collops, beat it very well, and season it with salt, Jamaica and white pepper, mace, nutmeg, sweet marjoram, parsley, thyme, and a little onion shred small, rub them on the collops on one side, then take long bits of beef-suet and roll in them, tying them up with a thread; flour them well, and fry them in butter very brown; then have ready some good gravy and stew them an hour and half, stirring them often, and keep them covered, when they are enough take off the threads, and put in a little flour, with a good lump of butter, and squeeze in some lemon, then they are ready for use.
Two pounds of cold roast or boiled beef, or a small beef-tongue, boiled the day beforehand, cooled and chopped; one pound of beef-suet, freed from all strings, and chopped fine as powder; two pounds of raisins stoned and chopped; one pound of currants washed and dried; six pounds of chopped apples; half a pound of citron cut in slips; two pounds of brown sugar; one pint of molasses; one quart of boiled cider; one pint of wine or brandy, or a pint of any nice sirup from sweet pickles may be substituted; two heaping tablespoonfuls of salt; one teaspoonful of pepper; three tablespoonfuls of ground cinnamon; two of allspice; one of clove; one of mace; three grated nutmegs; grated rind and juice of three lemons; a cupful of chopped, candied orange or lemon peel.
You put in his proportion of Salt before. Take two Neats-tongues, and boil them. Shred them with Beef-suet, and put in Cloves and Mace, beaten very small, with Raisins, Currants and Sugar; you must mingle them before you put in your Suet. Fat double tripes boiled tender, then minced, make very good Pyes.
Take two or three calf's feet, and boil them as you would do for eating, take out the long bones, shred them very fine, put to them double their weight of beef-suet shred fine, and about a pound of currans well cleaned, a quarter of a pound of candid orange and citron cut in small pieces, half a pound of sugar, a little salt, a quarter of an ounce of mace and a large nutmeg, beat them together, put in a little juice of lemon or verjuice to your taste, a glass of mountain wine or sack, which you please, so mix all together; bake them in puff-paste.
To make a Brown-bread Pudding: Take half a pound of brown bread, and double the weight of it in beef-suet; a quarter of a pint of cream, the blood of a fowl, a whole nutmeg, some cinnamon, a spoonful of sugar, six yolks of eggs, three whites: mix it all well together, and boil it in a wooden dish two hours. Serve it with sack and sugar, and butter melted.
But the seeds of all maladies are the same; and if turpentine, tar, pitch, and beef-suet, mingled with turmerick, gum-mastick, and one bead of garlick, can cure the horse that hath been grieved with a nail, I see not but what it may benefit the man that hath been pricked with a sword. But my master's practice, as well as his skill, went far beyond mine, and dealt in more dangerous concerns.
"For weeks every one worked hard, killing the cattle, stripping off their skins and hanging the green or fresh hides over poles to dry in the sun. When dried hard and stiff as a board the skins were folded hair-side in, and were then worth about two dollars apiece. The beef-suet, or fat, from these cattle was put into large iron kettles and melted.
An hour before you send the meat to table, make about two dozen small force-meat balls of minced veal and beef-suet in equal quantities, seasoned with pepper and salt; sweet herbs, grated lemon-peel, and powdered nutmeg and mace. Add some beaten yolk of egg to make all these ingredients stick together. Flour the balls very well, and fry them in butter.
To stuff a Shoulder or Leg of Mutton with Oysters: Take a little grated bread, some beef-suet, yolks of hard eggs, three anchovies, a bit of an onion, salt and pepper, thyme and winter-savoury, twelve oysters, some nutmeg grated; mix all these together, and shred them very fine, and work them up with raw eggs like a paste, and stuff your mutton under the skin in the thickest place, or where you please, and roast it; and for sauce take some of the oyster-liquor, some claret, two or three anchovies, a little nutmeg, a bit of an onion, the rest of the oysters: stew all these together, then take out the onion, and put it under the mutton.
Take three jills of milk, when boiled, take a penny loaf sliced thin, cut off the out crust, put on the boiling milk, let it stand close covered till it be cold, and beat it very well till all the lumps be broke; take five eggs beat very well, grate in a little nutmeg, shred some lemon-peel, and a quarter of a pound of butter or beef-suet, with as much sugar as will sweeten it; and currans as many as you please; let them be well cleaned; so put them into your dish, and bake or boil it.
Word Of The Day