American Cookery

page 20

water and lay the leg on the scewers, with a gentle fire render it tender,
(frequently adding water,) when done take out the leg, put butter in the pot and
brown the leg, the gravy in a seperate vessel must be thickened and buttered and
a spoonful of ketchup added.

      To stuff a leg of Pork to bake or roast.
Corn the leg 48 hours and stuff with sausage meat and bake in a hot oven two
hours and an half or roast.

      To alamode a round of Beef.
To a 14 or 16 pound round of beef, put one once salt-petre, 48 hours after stuff
it with the following: one and half pound of beef, one pound salt pork, two
pound grated bread, chop all fine and rub in half pound butter, salt, pepper and
cayenne, summer savory, thyme; lay it on scewers in a large pot, over three
pints hot water (which it must occasionally be supplied with,) the steam of
which in 4 or 5 hours will render the round tender if over a moderate fire; when
tender, take away the gravy and thicken with flour and butter, and boil, brown
the round with butter and flour, adding ketchup and wine to your taste.

      To alamode a round.
Take fat pork cut in slices or mince, season it with pepper, salt sweet marjoram
and thyme, cloves, mace and nutmeg, make holes in the beef and stuff it the
night before cooked; put some bones across the bottom of the pot to keep from
burning, put in one quart Claret wine, one quart water and one onion; lay the
round on the bones, cover close and stop it round the top with dough; hang on in
the morning and stew gently two hours; when done tender, grate a crust of bread
on the top and brown it before the fire; scum the gravy and serve in a butter
boat, serve it with the residue of the gravy in the dish.

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