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Classic
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page 37
STEWED TONGUE FOR LUNCH
Boil a fresh tongue until it is tender and dress it ready for the table. Take a
little more than a pint of the water it was boiled in and add to it half a pint
of port wine, a small tumbler of currant jelly, a small pinch of mace, and salt
to taste. Stew the tongue in this gravy for an hour, and serve in the gravy.
CUCUMBER CATSUP
Take three dozen full grown cucumbers, pare and slice thin. Mix through them one
pint of salt. Spread to drain for six or eight hours, and then squeeze perfectly
dry. Put in a large bowl and add quarter pound brown sugar, half pint olive oil,
half pound mustard seed, quarter pound ground black pepper, two quarts boiling
vinegar. Mix well together. Then put in small jars and cover, if necessary, with
cold vinegar and on top of each jar pour a little olive oil. Put in jars with
tight tops.
VEGETABLES
SWEET POTATOES
Take six sweet potatoes, not too large, scrape them on a scraper. Add two
spoonfuls of water, salt, pepper, sugar to taste, and a spoonful of butter. Mix
all together to the consistency of a good paste. Put in a dish that goes to the
fire, and place in the oven. Before doing so, take a straw and stick it on top
to allow evaporation.
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