Pick one quart of beans free from stones and dirt. Wash, and soak in cold water over night. In the morning pour off the water. Cover with hot water, put two pounds of corned beef with them, and boil until they begin to split open, (the time depends upon the age of the beans, but it will be from thirty to sixty minutes). Turn them into the colander, and pour over them two or three quarts of cold water. Put about half of the beans in a deep earthen pot, then put in the beef, and finally the remainder of the beans. Mix one tea-spoonful of mustard and one table-spoonful of molasses with a little water. Pour this over the beans, and then add boiling water to just cover. Bake slowly ten hours. Add a little water occasionally.
Shred four pounds of beef-suet very fine, mix with it two pounds of fine sugar powder'd, two grated nutmegs, some mace beat, and a little salt, and three pounds of currants wash'd and pick'd; beat twenty-four yolks, twelve whites of eggs, with a little sack; mix all well together, and fill your guts, being clean and steep'd in orange-flower-water; cut your guts quarter and half long, fill them half full; tye at each end, and again thus oooo. Boil them as others, and cut them in balls when sent to the table.
Take the lean part of a buttock of beef raw; rub it well with brown sugar all over, and let it lie in a pan or tray two or three hours, turning it three or four times; then salt it well with common salt and salt-petre, and let it lie a fortnight, turning it every day; then roll it very strait in a coarse cloth, and put it in a cheese-press a day and a night, and hang it to dry in a chimney. When you boil it, you must put it in a cloth: when 'tis cold, it will cut out into shivers as Dutch-beef.
Bone and skin your swan, and beat the flesh in a mortar, taking out the strings as you beat it; then take some clear fat bacon, and beat with the swan, and when 'tis of a light flesh colour, there is bacon enough in it; and when 'tis beaten till 'tis like dough, 'tis enough; then season it with pepper, salt, cloves, mace, and nutmeg, all beaten fine; mix it well with your flesh, and give it a beat or two all together; then put it in an earthen pot, with a little claret and fair water, and at the top two pounds of fresh butter spread over it; cover it with coarse paste, and bake it with bread; then turn it out into a dish, and squeeze it gently to get out the moisture; then put it in a pot fit for it; and when 'tis cold, cover it over with clarified butter, and next day paper it up. In this manner you may do goose, duck, or beef, or hare's flesh.
Take a quart of good boiling pease which put into a pot with a gallon of soft water whilst cold; add thereto a little beef or mutton, a little hung beef or bacon, and two or three large onions; boil all together while your soop is thick; salt it to your taste, and thicken it with a little wheat-flour; strain it thro' a cullender, boil a little sellery, cut it in small pieces, with a little crisp bread, and crisp a little spinage, as you would do parsley, then put it in a dish, and serve it up. Garnish your dish with raspings of bread.
Take a houghil of beef, cut it in pieces, with part of a neck of mutton, and a pound of French barley; put them all into your pot, with six quarts of water; let it boil 'till the barley be soft, then put in a fowl; as soon as 'tis enough put in a handful of red beet leaves or brocoli, a handful of the blades of onions, a handful of spinage, washed and shred very small; only let them have a little boil, else it will spoil the greenness. Serve it up with the fowl in a dish, garnish'd with raspings of bread.
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.
Take a shin or leg of beef that has been newly killed; the fore leg is best, as there is the most meat on it. Have it cut into three pieces, and wash it well. To each pound allow somewhat less than a quart of water; for instance, to ten pounds of leg of beef, nine quarts of water is a good proportion. Put it into a large pot, and add half a table-spoonful of salt. Hang it over a good fire, as early as six o'clock in the morning, if you dine at two. When it has come to a hard boil, and the scum has risen, (which it will do as soon as it has boiled,) skim it well. Do not remove the lid more frequently than is absolutely necessary, as uncovering the pot causes the flavour to evaporate. Then set it on hot coals in the corner, and keep it simmering steadily, adding fresh coals so as to continue a regular heat. About nine o'clock, put in four carrots, one parsnip, and a large onion cut into slices, and four small turnips, and eight tomatas, also cut up; add a head of celery cut small. Put in a very small head of cabbage, cut into little pieces. If you have any objection to cabbage, substitute a larger proportion of the other vegetables. Put in also a bunch of sweet marjoram, tied up in a thin muslin rag to prevent its floating on the top. Let the soup simmer unceasingly till two o'clock, skimming it well: then take it up, and put it into a tureen. If your dinner hour is later, you may of course begin the soup later; but it will require at least eight hours' cooking; remembering to put in the vegetables three hours after the meat. If you wish to send the meat to table, take the best part of it out of the soup, about two hours before dinner. Have ready another pot with a dozen tomatas and a few cloves. Moisten them with a little of the soup, just sufficient to keep them from burning. When the tomatas have stewed down soft, put the meat upon them, and let it brown till dinner time over a few coals, keeping the pot closely covered; then send it to table on a dish by itself. Let the remainder of the meat be left in the large pot till you send up the soup, as by that time it will be boiled to rags and have transferred all its flavour to the liquid. This soup will be greatly improved by the addition of a few dozen ochras cut into very thin slices, and put in with the other vegetables. You may put Lima beans into it, green peas, or indeed any vegetables you like: or you may thicken it with ochras and tomatas only. Next day, take what is left of the soup, put it into a pot, and simmer it over hot coals for half an hour: a longer time will weaken the taste. If it has been well made and kept in a cool place, it will be found better the second day than the first. If your family is very small, and the leg of beef large, and the season winter, it may furnish soup for four successive days. Cut the beef in half; make soup of the first half, in the manner above directed, and have the remainder warmed next day; then on the third day make fresh soup of the second half. We have been minute in these directions; for if strictly followed, the soup, though plain, will be found excellent. If you do not intend to serve up the meat separately, break to pieces all the bones with a mallet or kitchen cleaver. This, by causing them to give out their marrow, &c., will greatly enrich the liquid. Do this, of course, when you first begin the soup.
1/4 pound dried beef 3 eggs 3 tablespoons milk or water 1 tablespoon butter
Cover beef which has been picked into small pieces with cold water, heat but do not boil. Drain. Melt batter in frying pan; add beef and eggs, which have been beaten with the milk or water. As soon as eggs begin to set, stir until cooked.
Boil four or five parsnips; when tender take off the skin and mash them fine; add to them a teaspoonful of wheat flour and a beaten egg; put a tablespoonful of lard or beef drippings in a frying pan over the fire, add to it a saltspoonful of salt; when boiling hot put in the parsnips; make it in small cakes with a spoon; when one side is a delicate brown turn the other; when both are done take them on a dish, put a very little of the fat in which they were fried over and serve hot. These resemble very nearly the taste of the salsify or oyster plant, and will generally be preferred.
