Nankeen dye. The article generally sold under this title, and which produces a fine buff colour so much in use, is made of equal parts of arnetto and common potash, dissolved and boiled in water. The yellow colour called Dutch Pink, is made from a decoction of weld or dyer's weed; and if blue cloths be dipped in this liquid, they will take the colour of a fine green.
NASTURTIONS, if intended for capers, should be kept a few days after they are gathered. Then pour boiling vinegar over them, and cover them close when cold. They will not be fit to eat for some months; but are then finely flavoured, and by many are preferred to capers.
NEAT'S TONGUE. If intended to be stewed, it should be simmered for two hours, and peeled. Then return it to the same liquor, with pepper, salt, mace, and cloves, tied up in a piece of cloth. Add a few chopped capers, carrots and turnips sliced, half a pint of beef gravy, a little white wine, and sweet herbs. Stew it gently till it is tender, take out the herbs and spices, and thicken the gravy with butter rolled in flour.
NECK OF MUTTON. This joint is particularly useful, because so many dishes may be made of it; but it is not esteemed advantageous for a family. The bones should be cut short, which the butchers will not do unless particularly desired. The best end of the neck may be boiled, and served with turnips; or roasted, or dressed in steaks, in pies, or harrico. The scrags may be stewed in broth; or with a small quantity of water, some small onions, a few peppercorns, and a little rice, and served together. When a boiled neck is to look particularly nice, saw down the chine bone, strip the ribs halfway down, and chop off the ends of the bones about four inches. The skin should not be taken off till boiled, and then the fat will look the whiter. When there is more fat than is agreeable, it makes a very good suet pudding, or crust for a meat pie if cut very fine.
NECK OF PORK. A loin or neck of pork should be roasted. Cut the skin across with a sharp penknife, at distances of half an inch. Serve with vegetables and apple sauce.
NECK OF VEAL. Cut off the scrag to boil, and cover it with onion sauce. It should be boiled in milk and water. Parsley and butter may be served with it, instead of onion sauce. Or it may be stewed with whole rice, small onions, and peppercorns, with a very little water. It may also be boiled and eaten with bacon and greens. The best end of the neck may either be roasted, broiled as steaks, or made into a pie.
NECK OF VENISON. Rub it with salt, and let it lie four or five days. Flour it, and boil it in a cloth, allowing to every pound a quarter of an hour. Cauliflower, turnips, and cabbages, are eaten with it, and melted butter. Garnish the dish with some of the vegetables.
NELSON PUDDINGS. Put into a Dutch oven six small cakes, called Nelson balls or rice cakes, made in small teacups. When quite hot, pour over them boiling melted butter, white wine, and sugar.
NEW CASKS. If not properly prepared before they are used, new casks are apt to give beer and other liquor a bad taste. They must therefore be well scalded and seasoned several days successively before they are used, and frequently filled with fresh water. The best way however is to boil two pecks of bran or malt dust in a copper of water, and pour it hot into the cask; then stop it up close, let it stand two days, wash it out clean, and let the cask be well dried.
NEWCASTLE PUDDING. Butter a half melon mould or quart basin, stick it all round with dried cherries or fine raisins, and fill it up with custard and layers of thin bread and butter. Boil or steam it an hour and a half.