Part 78 (1/2)

We will quote a few lines to remind us of those days when ”England was merry England,” and when hospitality was thought to be the highest virtue.

”The fire, with well-dried logs supplied, Went roaring up the chimney wide; The huge hall-table's oaken face, Scrubb'd till it shone, the day to grace, Bore then, upon its ma.s.sive board, No mark to part the squire and lord.

Then was brought in the l.u.s.ty brawn, By old blue-coated serving-man; Then the grim boar's head frown'd on high, Crested with bays and rosemary.

Well can the green-garb'd ranger tell How, when, and where the monster fell; What dogs before his death he tore, And all the baiting of the boar; While round the merry wa.s.sel bowl, Garnish'd with ribbons, blithe did trowl.

There the huge sirloin reek'd; hard by Plum-porridge stood, and Christmas pie; Nor fail'd old Scotland to produce, At such high tide, her savoury goose.”

When a lord's son came of age, in the olden time, the baron of beef was too small a joint, by many degrees, to satisfy the retainers who would flock to the hall; a whole ox was therefore generally roasted over a fire built up of huge logs. We may here mention, that an ox was roasted entire on the frozen Thames, in the early part of the present century.

STEWED s.h.i.+N OF BEEF.

671. INGREDIENTS.--A s.h.i.+n of beef, 1 head of celery, 1 onion, a f.a.ggot of savoury herbs, 1/2 teaspoonful of allspice, 1/2 teaspoonful of whole black pepper, 4 carrots, 12 b.u.t.ton onions, 2 turnips, thickening of b.u.t.ter and flour, 3 tablespoonfuls of mushroom ketchup, 2 tablespoonfuls of port wine; pepper and salt to taste.

_Mode_.--Have the bone sawn into 4 or 5 pieces, cover with hot water, bring it to a boil, and remove any sc.u.m that may rise to the surface.

Put in the celery, onion, herbs, spice, and seasoning, and simmer very gently until the meat is tender. Peel the vegetables, cut them into any shape fancy may dictate, and boil them with the onions until tender; lift out the beef, put it on a dish, which keep hot, and thicken with b.u.t.ter and flour as much of the liquor as will be wanted for gravy; keep stirring till it boils, then strain and skim. Put the gravy back in the stewpan, add the seasoning, port wine, and ketchup, give one boil, and pour it over the beef; garnish with the boiled carrots, turnips, and onions.

_Time_.--The meat to be stewed about 4 hours. _Average cost_, 4d. per lb. with bone.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ at any time.

TOAD-IN-THE-HOLE (a Homely but Savoury Dish).

672. INGREDIENTS.--1-1/2 lb. of rump-steak, 1 sheep's kidney, pepper and salt to taste. For the batter, 3 eggs, 1 pint of milk, 4 tablespoonfuls of flour, 1/2 saltspoonful of salt.

_Mode_.--Cut up the steak and kidney into convenient-sized pieces, and put them into a pie-dish, with a good seasoning of salt and pepper; mix the flour with a small quant.i.ty of milk at first, to prevent its being lumpy; add the remainder, and the 3 eggs, which should be well beaten; put in the salt, stir the batter for about 5 minutes, and pour it over the steak. Place it in a tolerably brisk oven immediately, and bake for 1-1/2 hour.

_Time_.--1-1/2 hour. _Average cost_, 1s. 9d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ at any time.

_Note_.--The remains of cold beef, rather underdone, may be subst.i.tuted for the steak, and, when liked, the smallest possible quant.i.ty of minced onion or shalot may be added.

BOILED TONGUE.

673. INGREDIENTS.--1 tongue, a bunch of savoury herbs, water.

_Mode_.--In choosing a tongue, ascertain how long it has been dried or pickled, and select one with a smooth skin, which denotes its being young and tender. If a dried one, and rather hard, soak it at least for 12 hours previous to cooking it; if, however, it is fresh from the pickle, 2 or 3 hours will be sufficient for it to remain in sock. Put the tongue in a stewpan with plenty of cold water and a bunch of savoury herbs; let it gradually come to a boil, skim well and simmer very gently until tender. Peel off the skin, garnish with tufts of cauliflowers or Brussels sprouts, and serve. Boiled tongue is frequently sent to table with boiled poultry, instead of ham, and is, by many persons, preferred.

If to serve cold, peel it, fasten it down to a piece of board by sticking a fork through the root, and another through the top, to straighten it. When cold, glaze it, and put a paper ruche round the root, and garnish with tufts of parsley.

_Time_.--A large smoked tongue, 4 to 4-1/2 hours; a small one, 2-1/2 to 3 hours. A large unsmoked tongue, 3 to 3-1/2 hours; a small one, 2 to 2-1/2 hours.

_Average cost_, for a moderate sized tongue, 3s. 6d.