Cookery and housekeeping

Take the marrow fresh from the bone ; cut it into pieces as large as a walnut ; put it into a stewpan with cold water and one teaspoonful of salt ; place over a fire, and after boiling for one minute, pass at once through a hair sieve. Line the patty-pans to be used with light paste. To make six patties take one tablespoonful of parsley, thyme, and chives ; chop fine ; add one quarter of the rind of a lemon grated, one tablespoonful of cream, a little lemon-juice, salt, and pepper ; beat well together. Place sufficient of the marrow in each of the pans, and add a little of the savoury cream ; cover with paste, and bake in a moderate oven for fifteen minutes. Another Method. Prepare the marrow and savoury cream as before. Take a stale French roll and cut into three ; take out the crumb, leaving a layer at the bottom (which must be kept whole) to form a case for the marrow, &c. Put a little fat in the frying-pan, put on the fire, and, when hot enough, place in the rolls and fry a light brown. Remove them from the pan, and place on paper for the purpose of absorbing the grease ; sprinkle a little salt on the inside of each roll, and fill with the marrow and savoury cream. Pass the crumbs (taken from the inside of the roll) through a wire sieve ; pile them, cone shape, on the top of the rolls, with small pieces of butter, and place in the oven to brown. Potted Beef. Take i lb. of lean beef, rub it over with saltpetre, taking care not to make it too salt ; let it stand two or three days, then put it in a pot, and cover it with water ; bake it in the oven when barley bread is baking, and when cold cut it into small bits and beat it till it is fine in a marble mortar, add six small anchovies and a little cayenne pepper ; melt half a pound of butter fresh from the churn, let it stand till almost cold, then pour it clear from the milk into the meat and mix well with a spoon. Put it into the pots 156 TONGUE. that it is to be kept in, and cover with clarified salt butter. Pickle for Twenty Pounds of Beef. 2\ lbs. common salt ; \ lb. bay salt ; 1 lb. sugar ; 2 ozs. saltpetre ; 2 teaspoonsful pepper ; 1 teaspoonful peppercorns ; 2 gallons water. Mix well, boil for twenty minutes and skim. Let it get quite cold. Pour over your beef, and turn the meat, and baste it well every day for a fortnight. Pickle for Tongue. I lb. salt ; \ lib. coarse sugar ;[ Mix thoroughly \ oz. sal prunelle ; i \ oz. saltpetre. j Rub the tongue every day for three weeks with the above. Boil slowly for four hours. The most economical mode of using a tongue is to put it after boiling in a mould sold for the purpose, and to press it till cold ; then surround the sides with a band of paper, and cut the slices in the same manner as brawn. CHAPTER XVI. MUTTON AND LAMB. Boned Leg of Mutton. To execute this dish, some practice in boning is required if the cook is the operator. The butcher will sometimes do the boning either of a piece of beef for roasting or of the leg of mutton, and send the bones separate to be used for soup.