What's Cooking?

Here is a great cook book from 1881. I found it in the Canadian Libraries collection on the Internet Archive.

 

Many recipes call for a lot of boiling and vague (to me) instructions. How hot is "near the fire"? Included is everything from how to prepare pigs cheeks (pg. 111) to curing smallpox with cream of tartar (pg. 548).

I would like to know how to "brown with a salamander".

 

SCARLET BEEF. (pg. 95)

Old Cookery Book.

 

Take a piece of a breast of very fat beef ; blanch it

twenty-four hours in cold water; then drain the water

away from it, and dry it well with a cloth, rub it well

with brown sugar, salt, and saltpetre, turn it every day

for a fortnight, and then boil it, it eats very well hot with

greens, and when sliced down, makes a very pretty cold

asset.

And quite a few recipes for souse, a dish of pickled pigs parts I had never heard of before.

SOUSE (pg. 124)

Miss Beecher.

 

Cleanse pig's ears and feet, and soak them a week in salt

and water, changing the water every other day. Boil

eight or ten hours till tender. When cold put on salt and

hot spiced vinegar. Fry them in lard.

It begins with a discussion of coffee that contains this excellent prose.

IT is allowed that coffee promotes digestion, and ex-
hilarates the animal spirits ; besides which various
other qualities are ascribed to it, such as dispelling flatu-
lency, removing dizziness of the head, attenuating viscid
humours, increasing the circulation of the blood, and con-
sequently perspiration ; but if drank too strong, it affects
the nerves, occasions watchfulness, and tremor of the
hands ; though in some phlegmatic constitutions it is apt
to produce sleep..

To view the text you will need to magnify (use the + button on the top left). I have embedded the Internet Archive text using the Iframe Drupal module.