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Updated: June 18, 2025
This was a delightful hearing. I told him if he waited for that, he would have to wait till doomsday. 'But you shall have some breakfast! said I, with my hand on the bell-rope, 'and Mrs. Crupp shall make you some fresh coffee, and I'll toast you some bacon in a bachelor's Dutch-oven, that I have got here. 'No, no! said Steerforth. 'Don't ring! I can't!
Stone twelve pounds of morel cherries; allow half a pound of brown sugar to each pound of fruit, after it is stoned, let them cook slowly for two hours; examine them through the summer, and if they show any signs of fermentation, set them in a brick-oven, after the bread is done, or in a dutch-oven of hot water, which keep at boiling heat for an hour.
Cut off the shank, and make holes round the hone for stuffing, which should be of bread and butter, the yelk of an egg, and seasoning; fill the holes with this, and spread it over the top, with little pieces of the fat of ham; dust salt and pepper over, put it in the dutch-oven, or dripping pan, and bake it brown; put a pint of water in the bottom, and if it should dry up, put in more; when it is done, dust in some flour for the gravy.
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.
Which may have been true enough, for Sundown would undoubtedly have been afraid to use the weapon and Fadeaway might have misunderstood his bungling. In his spare time he built a lean-to of odds and ends, and beneath it Chance drowsed away the long, sunny hours while Sundown was rustling firewood or holding hot argument with an obstreperous dutch-oven.
This borrowing mania appeared to gather strength from indulgence, for none of the neighbors would refuse, whatever the article might be; and our waffle-iron, toasting-fork, Dutch-oven, bake-pan, and rolling-pin were frequently from home on visits of a week's duration. On sending for our muffin-rings or cake-pans, we often received a message to be expeditious in our manufactures; that Mrs.
If you warm a pie over for the next day, pour off the gravy and warm it separately, and add it to the pie. Pot Pie. Cut up two large chickens; grease your pot, or dutch-oven, with lard; roll out crust enough in two parts, to go round it, but not to cover the bottom, or it will burn before the pie is done.
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.
It is just half-past four o'clock, on a glorious August morning. We shall have three hours at least before the heavens become one great Dutch-oven again. We shall have good company, too, in our walk; for here comes Campbell fresh from his morning's swim, swinging up the silent street toward Frank Headley's lodging. He stops, and tosses a pebble against the window-pane.
After cutting up the chickens, wash and drain them; season them with salt and pepper; rub each piece in flour, and drop them separately in a frying-pan or dutch-oven of hot lard; when brown, turn the other side to fry; make a thickening of rich milk, flour, a piece of butter, salt, and chopped parsley; take up the chicken on a dish; pour a little water in the pan to keep the gravy from being too thick; put in the thickening, stir it, and let it boil a few minutes; then pour it over the chicken.
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