messages listlengths 2 2 |
|---|
[
{
"from": "human",
"value": "Provide information on Beef"
},
{
"from": "gpt",
"value": "[Illustration: Fig. 1.\n\n 1. Cheek. 2. Neck. 3. Chuck Rib, or Shoulder having four Ribs. 4.\n Front of the Shoulder, or Shoulder Clod, sometimes called Brisket.\n 5. Back of the Shoulder. 6. Fore Shin, or Le... |
[
{
"from": "human",
"value": "Provide information on Veal"
},
{
"from": "gpt",
"value": "[Illustration: Fig. 2.\n\n 1. Head and Pluck. 2. Rack and Neck. 3. Shoulder. 4. Fore Shank, or\n Knuckle. 5. Breast. 6. Loin. 7. Fillet, or Leg. 8. Hind Shank, or\n Knuckle.]\n\n\n[Illustration: _Mutton._\n\n... |
[
{
"from": "human",
"value": "Provide information on Beef"
},
{
"from": "gpt",
"value": "The _Sirloin_ is to be roasted, and it is considered the best piece for\nsteaks. The piece next forward of the Sirloin is about as good as any\nfor roasting.\n\nThe _Rump_ is to be corned, or cooked _à la mod... |
[
{
"from": "human",
"value": "Provide information on Veal"
},
{
"from": "gpt",
"value": "The _Loin_ is used for roasting.\n\nThe _Fillet_ (which is the leg and hind flank) is used for cutlets, or\nto stuff and boil, or to stuff and roast.\n\nThe _Chump end_ of the loin is used for roasting.\n\nTh... |
[
{
"from": "human",
"value": "Provide information on Mutton"
},
{
"from": "gpt",
"value": "The _Leg_ is boiled, or stuffed and roasted.\n\nThe _Loin_ is roasted.\n\nThe rest are for boiling, or corning.\n\nThe Loin is chopped into pieces for broiling, called _Mutton Chops_.\n\nThe Leg is often cu... |
[
{
"from": "human",
"value": "Provide information on Pork"
},
{
"from": "gpt",
"value": "The _Shoulder_ and _Ham_ are used for smoking.\n\nThe _Spare Rib_ is used for roasting, and often is used as including\nall the ribs.\n\nThe _Shoulder_ sometimes is corned and boiled.\n\nThat which is to be s... |
[
{
"from": "human",
"value": "Provide information on Directions for cutting up a Hog"
},
{
"from": "gpt",
"value": "Split the Hog through the spine, take off each half of the head behind\nthe ear, then take off a piece front of the shoulder and next the head,\nsay four or five pounds, for sausage... |
[
{
"from": "human",
"value": "Provide information on To try out Lard"
},
{
"from": "gpt",
"value": "Take what is called _the leaves_ and take off all the skin, cut it\ninto pieces an inch square, put it into a clean pot over a slow fire,\nand try it till the scraps look a reddish brown, taking gr... |
[
{
"from": "human",
"value": "Provide information on Directions for salting down Pork"
},
{
"from": "gpt",
"value": "Cover the bottom of the barrel with salt an inch deep. Put down one\nlayer of Pork and cover that with salt, half an inch thick. Continue\nthus till the barrel is full. Then pour i... |
[
{
"from": "human",
"value": "Provide information on Mr. H. H.’s Receipt for Curing Hams"
},
{
"from": "gpt",
"value": "Take an ounce of saltpetre for each ham, and one pint of molasses to\nevery pound of saltpetre.\n\nThen take a quarter of a pound of common salt for every pint of\nmolasses used... |
[
{
"from": "human",
"value": "Provide information on To prepare Cases for Sausages"
},
{
"from": "gpt",
"value": "Empty the cases, taking care not to tear them. Wash them thoroughly,\nand cut into lengths of two yards each. Then take a candle rod, and\nfastening one end of a case to the top of it... |
[
{
"from": "human",
"value": "Provide information on Sausage Meat"
},
{
"from": "gpt",
"value": "Take one-third fat and two-thirds lean pork and chop them, and then to\nevery twelve pounds of meat, add twelve large even spoonfuls of pounded\nsalt, nine of sifted sage, and six of sifted black pepp... |
[
{
"from": "human",
"value": "Provide information on Bologna Sausages"
},
{
"from": "gpt",
"value": "Take equal portions of veal, pork, and ham, chop them fine, season with\nsweet herbs and pepper, put them in cases, boil them till tender, and\nthen dry them."
}
] |
[
{
"from": "human",
"value": "Provide information on Another Receipt for Sausage Meat"
},
{
"from": "gpt",
"value": "To twenty-five pounds of chopped meat, which should be one-third fat\nand two-thirds lean, put twenty spoonfuls of sage, twenty-five of salt,\nten of pepper, and four of summer sav... |
[
{
"from": "human",
"value": "Provide information on Pickle for Beef, Pork, Tongues, or Hung Beef"
},
{
"from": "gpt",
"value": "Mix, in four gallons of water, a pound and a half of sugar or molasses,\nand of saltpetre two ounces. If it is to last a month or two, put in\nsix pounds of salt; if yo... |
[
{
"from": "human",
"value": "Provide information on Another by measure, and with less trouble"
},
{
"from": "gpt",
"value": "For every gallon of cold water, use a quart of rock salt, a tablespoon\nheaping full of saltpetre, six heaping tablespoonfuls of brown sugar,\nand two quarts of blown salt... |
[
{
"from": "human",
"value": "Provide information on To salt down Beef to keep the year round"
},
{
"from": "gpt",
"value": "To one hundred pounds of beef, take four quarts of rock salt pounded\nvery fine, four ounces of saltpetre made very fine, four pounds of\nbrown sugar, all well mixed.\n\nSc... |
[
{
"from": "human",
"value": "Provide information on To Cleanse Calf’s Head and Feet"
},
{
"from": "gpt",
"value": "Wash clean, and sprinkle pounded rosin over the hair, dip in boiling\nwater and take out immediately, and then scrape them clean. Then soak\nthem in water four days, changing the wa... |
[
{
"from": "human",
"value": "Provide information on To Prepare Rennet"
},
{
"from": "gpt",
"value": "Take the stomach of a new-killed calf, and do not wash it, as it\nweakens the gastric juice. Hang it in a cool and dry place five days\nor so, then turn the inside out and slip off the curds with... |
[
{
"from": "human",
"value": "Provide information on Smoked Boiled Tongues"
},
{
"from": "gpt",
"value": "Soak them in cold water all night, then wash them and boil for four or\nfive hours, according to the size. When cooked, take off the skin and\ngarnish with parsley."
}
] |
[
{
"from": "human",
"value": "Provide information on À la Mode Beef"
},
{
"from": "gpt",
"value": "Take a round of beef, cut it full of holes entirely through it, roll\nstrips of raw salt pork in a seasoning made of thyme, cloves, and\npepper and salt, half a teaspoonful of each; then draw these ... |
[
{
"from": "human",
"value": "Provide information on Another à la Mode Beef"
},
{
"from": "gpt",
"value": "If you have about five pounds of beef, take one pound of bread, soak\nit in water, pour off the water and mash it fine, adding a bit of\nbutter the size of half a hen’s egg, salt, mace, pepp... |
[
{
"from": "human",
"value": "Provide information on To Boil a Leg of Veal or Mutton"
},
{
"from": "gpt",
"value": "Make a stuffing of bread, and a quarter as much of salt pork, chopped\nfine and seasoned with sweet herbs, pepper and salt. Make deep gashes,\nor what is better, take out the bone w... |
[
{
"from": "human",
"value": "Provide information on Pot Pie, of Beef, Veal, or Chicken"
},
{
"from": "gpt",
"value": "The best way to make the crust is as follows. Peel, boil, and mash\na dozen potatoes, add a teaspoonful of salt, two great spoonfuls of\nbutter, and half a cup of milk, or cream.... |
[
{
"from": "human",
"value": "Provide information on Calf’s Head"
},
{
"from": "gpt",
"value": "Take out the brains and boil the head, feet, and lights, in salted\nwater, just enough to cover them, about two hours. When they have\nboiled nearly an hour and a half, tie the brains in a cloth and pu... |
[
{
"from": "human",
"value": "Provide information on Curried Dishes"
},
{
"from": "gpt",
"value": "Chickens and veal are most suitable for curries. Boil the meat till\ntender, and separate the joints. Put a little butter in a stew-pan\nwith the chickens, pour on a part of the liquor in which the ... |
[
{
"from": "human",
"value": "Provide information on To Prepare Curry Powder"
},
{
"from": "gpt",
"value": "One ounce of ginger, one ounce of mustard, one of pepper, three of\ncoriander seed, three of tumeric, half an ounce of cardamums, quarter\nof an ounce of Cayenne pepper, quarter of an ounce... |
[
{
"from": "human",
"value": "Provide information on Veal Stew"
},
{
"from": "gpt",
"value": "Cut four pounds of veal into pieces three inches long and an inch\nthick, put it into the pot with water enough to cover it, and rise an\ninch over. Add a teaspoonful of salt, and put in four or five goo... |
[
{
"from": "human",
"value": "Provide information on To Stew Birds"
},
{
"from": "gpt",
"value": "Wash and stuff them with bread crumbs, seasoned with pepper, salt,\nbutter, or chopped salt pork, and fasten them tight. Line a stew-pan\nwith slices of bacon, add a quart of water and a bit of butte... |
[
{
"from": "human",
"value": "Provide information on A fine Mutton Stew"
},
{
"from": "gpt",
"value": "Take three quarts of peeled and sliced potatoes, three large onions,\npeeled and sliced, and mutton and ham cut into slices. Make layers\nfirst of potatoes, salted, and then with the mutton, spr... |
[
{
"from": "human",
"value": "Provide information on A Sausage Stew"
},
{
"from": "gpt",
"value": "Make a thick layer of slices of peeled potatoes, put on a little salt,\nand then cut up sausages over the potatoes. Continue alternate layers\nof potatoes and sausages, the top layer being potatoes,... |
[
{
"from": "human",
"value": "Provide information on To Bake Beef"
},
{
"from": "gpt",
"value": "Take ten pounds of the buttock, rub it with salt and let it lie a day\nor two, then wash it, and make openings in the beef and insert bits\nof salt pork dipped in a mixture of powdered pepper, cloves,... |
[
{
"from": "human",
"value": "Provide information on Beef, or Mutton and Potato Pie"
},
{
"from": "gpt",
"value": "Take a deep dish, butter it, and put in it a layer of mashed potatoes,\nseasoned with butter, pepper, salt and minced onions. Take slices of\nbeef, or mutton, and season them with pe... |
[
{
"from": "human",
"value": "Provide information on To Cook Pigeons"
},
{
"from": "gpt",
"value": "Pigeons are good stuffed and roasted, or baked. They are better stewed\nthus:--Stuff them like turkeys, put them in a pot, breast downwards,\nand cover them with salted water an inch above the top,... |
[
{
"from": "human",
"value": "Provide information on Beef, or Veal Stewed with Apples (very good)"
},
{
"from": "gpt",
"value": "Rub a stew-pan with butter, cut the meat in thin slices, and put in,\nwith pepper, salt, and apple sliced fine; some would add a little\nonion. Cover it tight, and stew... |
[
{
"from": "human",
"value": "Provide information on To Boil a Turkey"
},
{
"from": "gpt",
"value": "Make a stuffing for the craw, of chopped bread and butter, cream,\noysters, and the yolks of eggs. Sew it in, and dredge flour over the\nturkey, and put it to boil in cold water, with a spoonful o... |
[
{
"from": "human",
"value": "Provide information on To Boil Corned Beef"
},
{
"from": "gpt",
"value": "Put the beef in water enough to cover it, and let it heat slowly, and\nboil slowly, and be careful to take off the grease. Many think it much\nimproved by boiling potatoes, turnips, and cabbage... |
[
{
"from": "human",
"value": "Provide information on General Remarks"
},
{
"from": "gpt",
"value": "Be sure you have your spit and tin oven very clean and bright, and for\nthis end wash them, if possible, before they get cold. If they stand,\npour boiling water on to them.\n\nHave a fire so large... |
[
{
"from": "human",
"value": "Provide information on Roast Beef"
},
{
"from": "gpt",
"value": "The sirloin, and the first and second cuts of the rack, are the best\nroasting pieces.\n\nRub it with salt; set the bony side to the fire to heat awhile, then\nturn it, and have a strong fire; and if th... |
[
{
"from": "human",
"value": "Provide information on Roast Lamb"
},
{
"from": "gpt",
"value": "The fore and hind quarter of lamb are used for roasting. Rub on a\nlittle softened butter, and then some salt and pepper, heat the bony\nside first, then turn and roast by a brisk fire, allowing about\n... |
[
{
"from": "human",
"value": "Provide information on Roast Mutton"
},
{
"from": "gpt",
"value": "The saddle, shoulder, and leg are used for roasting.\n\nRub the mutton with butter, and then with salt and pepper, and some add\npounded allspice, or cloves. Put butter, or lard, in the dripping-pan,\... |
[
{
"from": "human",
"value": "Provide information on Roast Veal"
},
{
"from": "gpt",
"value": "The loin is the best for roasting, the breast and rack the next best.\nWash the piece to be roasted in cold water, rub a little butter\nsoftened over it, and then some pepper and salt, put a pint or mor... |
[
{
"from": "human",
"value": "Provide information on To Roast a Fillet or Leg of Veal"
},
{
"from": "gpt",
"value": "Cut off the shank bone of a leg of veal, and cut gashes in what\nremains. Make a dressing of chopped raw salt pork, salt, pepper,\nsweet herbs and bread crumbs, or use butter inste... |
[
{
"from": "human",
"value": "Provide information on Baked, or Roasted Pig"
},
{
"from": "gpt",
"value": "Take a pig that weighs from seven to twelve pounds, and as much as five\nweeks old. Wash it thoroughly outside and inside. Take any fresh cold\nmeat, say one pound, and a quarter of a pound o... |
[
{
"from": "human",
"value": "Provide information on To Roast a Spare Rib"
},
{
"from": "gpt",
"value": "Rub with salt, pepper, and powdered sage. Put the bone side to warm\nslowly. Dredge on a little flour, and put a little salted water and\nbutter into the dripping-pan, and baste with it. If la... |
[
{
"from": "human",
"value": "Provide information on Roast Turkey"
},
{
"from": "gpt",
"value": "Wash the outside and inside very clean. Take bread crumbs, grated or\nchopped, about enough to fill the turkey, chop a bit of salt pork, the\nsize of a good egg, and mix it in, with butter, the size o... |
[
{
"from": "human",
"value": "Provide information on Roast Goose"
},
{
"from": "gpt",
"value": "A goose should be roasted in the same manner as a turkey. It is better\nto make the stuffing of mashed potatoes, seasoned with salt, pepper,\nsage, and onions, to the taste. Apple sauce is good to serv... |
[
{
"from": "human",
"value": "Provide information on Roast Chickens"
},
{
"from": "gpt",
"value": "Wash them clean outside and inside, stuff them as directed for turkeys,\nbaste them with butter, lard, or drippings, and roast them about an\nhour. Chickens should be cooked thoroughly. Stew the inw... |
[
{
"from": "human",
"value": "Provide information on Roast Ducks"
},
{
"from": "gpt",
"value": "Wash the ducks, and stuff them with a dressing made with mashed\npotatoes, wet with milk, and chopped onions, sage, pepper, salt, and\na little butter, to suit your taste. Reserve the inwards to make t... |
[
{
"from": "human",
"value": "Provide information on Mutton and Beef Pie"
},
{
"from": "gpt",
"value": "Line a dish with a crust made of potatoes, as directed in the Chicken\nPot Pie. Broil the meat ten minutes, after pounding it till the fibres\nare broken. Cut the meat thin, and put it in layer... |
[
{
"from": "human",
"value": "Provide information on Chicken Pie"
},
{
"from": "gpt",
"value": "Joint and boil two chickens in salted water, just enough to cover them,\nand simmer slowly for half an hour. Line a dish with raised or potato\ncrust, or pie crust, then put the chicken in layers, with... |
[
{
"from": "human",
"value": "Provide information on Mutton Haricot"
},
{
"from": "gpt",
"value": "Make a rich gravy by boiling the coarser parts for the liquor, and\nseasoning with pepper, spice, and catsup. Cut into the gravy, carrots,\nparsnips, onions, and celery, boiled tender; then broil th... |
[
{
"from": "human",
"value": "Provide information on To Cook a Shoulder of Lamb"
},
{
"from": "gpt",
"value": "Check the shoulder with cuts an inch deep, rub on first butter, then\nsalt, pepper, and sweet herbs, over these put the yolk of an egg and\nbread crumbs, and then bake or roast it a ligh... |
[
{
"from": "human",
"value": "Provide information on Rice Chicken Pie"
},
{
"from": "gpt",
"value": "Line a pudding dish with slices of broiled ham, cut up a boiled\nchicken, and nearly fill the dish, filling in with gravy or melted\nbutter; add minced onions if you like, or a little curry powder... |
[
{
"from": "human",
"value": "Provide information on Potato Pie"
},
{
"from": "gpt",
"value": "Take mashed potatoes, seasoned with salt, butter, and milk, and line a\nbaking dish. Lay upon it slices of cold meats of any kind with salt,\npepper, catsup, and butter, or gravy. Put on another layer o... |
[
{
"from": "human",
"value": "Provide information on General Remarks"
},
{
"from": "gpt",
"value": "It is best to fry in lard not salted, and this is better than butter.\nMutton and beef suet are good for frying. When the lard seems hot, try\nit by throwing in a bit of bread. When taking up fried... |
[
{
"from": "human",
"value": "Provide information on A nice Way of Cooking Calf’s or Pig’s Liver"
},
{
"from": "gpt",
"value": "Cut it in slices half an inch thick, pour on boiling water and then\npour it off _entirely_, then let the liver brown in its own juices,\nturning it till it looks brown ... |
[
{
"from": "human",
"value": "Provide information on Fried Veal Cutlets"
},
{
"from": "gpt",
"value": "Take half a pint of milk, add a well-beaten egg, and flour enough to\nmake a batter. Fry the veal brown in some sweet lard, then dip it in\nthe batter and fry again till brown. Drop in some spoo... |
[
{
"from": "human",
"value": "Provide information on Fricassee Chickens"
},
{
"from": "gpt",
"value": "Wash the chickens and divide them into pieces, put them in a pot, or\nstew-pan, with several slices of salt ham, or pork, and sprinkle each\nlayer with salt and pepper; cover them with water, an... |
[
{
"from": "human",
"value": "Provide information on Meats Warmed over"
},
{
"from": "gpt",
"value": "Cold beef is best made into pies as in a foregoing receipt. Veal is\nbest made into hashes, or force meat, as in following receipts. If it\nis liked more simply cooked, chop it fine, put in water... |
[
{
"from": "human",
"value": "Provide information on A nice Way of Cooking Cold Meats"
},
{
"from": "gpt",
"value": "Chop the meat fine, add salt, pepper, a little onion, or else tomato\ncatsup, fill a tin bread pan one-third full, cover it over with boiled\npotatoes salted and mashed with cream ... |
[
{
"from": "human",
"value": "Provide information on A Hash of Cold Meat for Dinner (very good)"
},
{
"from": "gpt",
"value": "Peel six large tomatoes and one onion, and slice them. Add a spoonful\nof sugar, salt and pepper, and a bit of butter the size of a hen’s egg,\nand half a pint of cold wa... |
[
{
"from": "human",
"value": "Provide information on Cold Meat Turnovers"
},
{
"from": "gpt",
"value": "Roll out wheat dough very thin, and put in it, like a _turnover_, cold\nmeat chopped fine, and seasoned with pepper, salt, catsup, and sweet\nherbs. Make small ones, and fry them in lard till t... |
[
{
"from": "human",
"value": "Provide information on Head Cheese"
},
{
"from": "gpt",
"value": "Boil in salted water the ears, skin, and feet of pigs till the meat\ndrops from the bones; chop it like sausage meat. Season the liquor with\npepper, salt, cloves, nutmeg, and cinnamon, or with pepper,... |
[
{
"from": "human",
"value": "Provide information on Souse"
},
{
"from": "gpt",
"value": "Cleanse pigs’ ears and feet and soak them a week in salt and water,\nchanging the water every other day. Boil eight or ten hours till\ntender. When cold put on salt, and pour on hot spiced vinegar. Fry them\... |
[
{
"from": "human",
"value": "Provide information on Tripe"
},
{
"from": "gpt",
"value": "Scrape and scour it thoroughly, soak it in salt and water a week,\nchanging it every other day. Boil it eight or ten hours, till tender;\nthen pour on spiced hot vinegar, or fry or broil it."
}
] |
[
{
"from": "human",
"value": "Provide information on Force Meat Balls (another Hash.)"
},
{
"from": "gpt",
"value": "Chop cold veal fine with one-fourth as much salt pork. Season with\nsalt, pepper, and sweet herbs. Make them into balls and fry them brown."
}
] |
[
{
"from": "human",
"value": "Provide information on To Prepare Cold Beef Steaks"
},
{
"from": "gpt",
"value": "Put a fine minced onion into a stew-pan, and add half a dozen cloves\nand as many pepper corns, pour on a coffee cup of boiling water, and\nadd three large spoonfuls of butter, or some ... |
[
{
"from": "human",
"value": "Provide information on A nice Way of Cooking Cold Boiled Ham"
},
{
"from": "gpt",
"value": "Make quite a thin batter of flour, water, and eggs, with a little salt.\nPour the batter over the bottom of a Dutch oven, or frying-pan, which\nhas a very little hot butter, o... |
[
{
"from": "human",
"value": "Provide information on Another Way of Cooking Cold Ham"
},
{
"from": "gpt",
"value": "Cut up all the bits and ends, put them in a frying, or sauce pan, with\na very little water and some butter. When warmed through, break in some\neggs and stir them up with the ham u... |
[
{
"from": "human",
"value": "Provide information on A Veal Hash"
},
{
"from": "gpt",
"value": "Cut up cooked veal into strips, flour them and fry them to a light\nbrown, in butter. Then take them up and mix as much hot water as there\nis gravy, add a little flour paste, season with salt, pepper,... |
[
{
"from": "human",
"value": "Provide information on Veal Balls (another Hash)"
},
{
"from": "gpt",
"value": "Chop the cold veal fine, removing hard portions, add as much bread\ncrumbs as there is of meat, and half as much broiled salt pork chopped\nfine. Moisten all with a glass of white wine if... |
[
{
"from": "human",
"value": "Provide information on General Remarks"
},
{
"from": "gpt",
"value": "It is best to oil the bars of the gridiron with suet and also warm\nthem before putting the meat on. Chalk is sometimes rubbed on to\nthe gridiron, when fish is to be broiled. It is desirable to ke... |
[
{
"from": "human",
"value": "Provide information on Broiled Ham"
},
{
"from": "gpt",
"value": "Cut the ham into thin slices, and broil it very quickly over a hot\nfire, then put on butter and a little pepper."
}
] |
[
{
"from": "human",
"value": "Provide information on Broiled Veal Cutlets"
},
{
"from": "gpt",
"value": "Cut the veal into slices a quarter of an inch thick, lay them on the\ngridiron with an equal number of slices of salt pork beside them. When\ncooked, put the veal on to the dish, butter, salt,... |
[
{
"from": "human",
"value": "Provide information on Broiled Mutton Chops"
},
{
"from": "gpt",
"value": "These must be broiled over a quick fire and not cooked so much as veal."
}
] |
[
{
"from": "human",
"value": "Provide information on Broiled Pork Steaks"
},
{
"from": "gpt",
"value": "These must be cut rather thin, broiled quick, and very thoroughly."
}
] |
[
{
"from": "human",
"value": "Provide information on Beef Steaks"
},
{
"from": "gpt",
"value": "Those from the sirloin are best, those from the shoulder clod and\nround are not so good, but cheaper. Meat, if tough, is made more tender\nby pounding, if it is done very thoroughly, so as to break th... |
[
{
"from": "human",
"value": "Provide information on Beef Liver"
},
{
"from": "gpt",
"value": "Cut it in slices half an inch thick, pour boiling water on it, broil it\nwith some thin slices of salt pork dipped in flour; then cut the liver\nand pork up into mouthfuls, put them in a frying-pan with... |
[
{
"from": "human",
"value": "Provide information on To Poach Eggs"
},
{
"from": "gpt",
"value": "Beat the eggs to a froth, pour them into a buttered tin, set it on\ncoals, add salt and butter, stir till cooked, and then put it on to\nbuttered toast."
}
] |
[
{
"from": "human",
"value": "Provide information on To Boil Eggs"
},
{
"from": "gpt",
"value": "Put them into boiling water and allow three minutes if you wish only\nthe white hardened, and five minutes if you wish them hard. Another and\nmore delicate way is to break them into boiling water and... |
[
{
"from": "human",
"value": "Provide information on A Salt Relish"
},
{
"from": "gpt",
"value": "Cut salt pork into thin slices, fry them till crisp, take them out and\npour a little water to the fat, dredge in a little flour, and put in a\nlittle pepper. Then cut up the pork in mouthfuls and pu... |
[
{
"from": "human",
"value": "Provide information on Egg Frizzle (very good)"
},
{
"from": "gpt",
"value": "Pour boiling water on to salt, smoked beef slivered. Pour off the water\nand then frizzle it in the frying-pan with butter. When done, break in\ntwo or three eggs, and stir it till the egg ... |
[
{
"from": "human",
"value": "Provide information on Frizzled Beef"
},
{
"from": "gpt",
"value": "Sliver smoked beef, pour on boiling water to freshen it, then pour off\nthe water and frizzle the beef in butter."
}
] |
[
{
"from": "human",
"value": "Provide information on Veal Cheese"
},
{
"from": "gpt",
"value": "Prepare equal quantities of sliced boiled veal and smoked tongue,\nboiled, skinned, and sliced.\n\nPound each separately in a mortar, moistening with butter as you\nproceed.\n\nThen take a stone jar, o... |
[
{
"from": "human",
"value": "Provide information on A Codfish Relish"
},
{
"from": "gpt",
"value": "Take thin slivers of codfish, lay them on hot coals, and when a\nyellowish brown, set them on the table."
}
] |
[
{
"from": "human",
"value": "Provide information on Another Way"
},
{
"from": "gpt",
"value": "Sliver the codfish fine, pour on boiling water, drain it off, and add\nbutter, and a very little pepper, and heat them three or four minutes,\nbut do not let them fry."
}
] |
[
{
"from": "human",
"value": "Provide information on Salt Herrings"
},
{
"from": "gpt",
"value": "Heat them on a gridiron, remove the skin, and then set them on the\ntable."
}
] |
[
{
"from": "human",
"value": "Provide information on French Vegetable Soup"
},
{
"from": "gpt",
"value": "Take a leg of lamb, of moderate size, and four quarts water. Of\npotatoes, carrots, cabbage, onions, tomatoes, and turnips take a\ntea-cup full of each, chopped fine. Salt and black pepper to... |
[
{
"from": "human",
"value": "Provide information on Plain Calf’s Head Soup"
},
{
"from": "gpt",
"value": "Boil the head and feet in just water enough to cover them; when tender\ntake out the bones, cut in small pieces, and season with marjoram,\nthyme, cloves, salt, and pepper.\n\nPut all into a... |
[
{
"from": "human",
"value": "Provide information on An Excellent Simple Mutton Soup"
},
{
"from": "gpt",
"value": "Put a piece of the fore quarter of mutton into salted water, enough to\nmore than cover it, and simmer it slowly two hours. Then peel a dozen\nturnips, and six tomatoes, and quarter... |
[
{
"from": "human",
"value": "Provide information on Pea Soup"
},
{
"from": "gpt",
"value": "Soak dry peas over night, putting a quart of water to each quart of\npeas. Next morning boil them an hour in this water, and ten minutes\nbefore the hour expires put in a teaspoonful of saleratus. Change ... |
[
{
"from": "human",
"value": "Provide information on Portable Soup"
},
{
"from": "gpt",
"value": "Boil down the meat to a thick jelly, season it highly with salt,\nspices, and wine, or brandy; when cold, cut it in square inches, and\ndry them in the sun. Keep them in a tight tin vessel, and when ... |
[
{
"from": "human",
"value": "Provide information on A Rich Mock Turtle Soup"
},
{
"from": "gpt",
"value": "Divide the lower from the upper part of the head, and put the head in a\ngallon of water, and boil till tender.\n\nStrain the liquor, and let it stand till the next day, and then take\noff ... |
[
{
"from": "human",
"value": "Provide information on Another Dry Pea Soup"
},
{
"from": "gpt",
"value": "Soak the peas over night. Put a pound and a half of split peas into\nfour quarts of water, with roast beef, or mutton bones, and a ham bone,\nor slices of ham. Add two heads of celery and two ... |
[
{
"from": "human",
"value": "Provide information on Clam Soup"
},
{
"from": "gpt",
"value": "Wash a peck of clams and boil them in a pint of water, till those on\nthe top open and they come out easily. Strain the liquor, and add a\nquart of milk. When it just boils thicken with two and a half sp... |
[
{
"from": "human",
"value": "Provide information on Oyster Soup"
},
{
"from": "gpt",
"value": "Put a gallon of water to a knuckle of veal, boil it to two quarts,\nstrain and add the juice of the oysters you are to use. Add pepper and\nsalt to your taste. Fifteen minutes before taking it up, put ... |
[
{
"from": "human",
"value": "Provide information on Veal Soup"
},
{
"from": "gpt",
"value": "Take the knuckle and put it into salted water, enough to cover it, and\nalso put in a pound of ham. When it is boiled very tender take up the\nmeat, and strain the soup, and add a head of celery, cut sma... |
[
{
"from": "human",
"value": "Provide information on Macaroni Soup (Mrs. F.’s Receipt)"
},
{
"from": "gpt",
"value": "Take six pounds of beef, and put it into four quarts of water, with\ntwo onions, one carrot, one turnip, and a head of celery. Boil it down\nthree or four hours slowly, till there... |
[
{
"from": "human",
"value": "Provide information on Southern Gumbo (Mrs. L.’s Receipt)"
},
{
"from": "gpt",
"value": "This is a favorite dish at the South and West, and is made in a variety\nof ways. The following is a very fine receipt, furnished by a lady, who\nhas had an extensive opportunity... |
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