Method.—Cut the fry in slices.
Thread the pieces on a long skewer.
Lay it on a greased baking-tin, and sprinkle with the onion, apple, sage, pepper, and salt, and cover with the caul.
Bake in a moderate oven until tender.
Then place the fry on a hot dish, and remove the skewer.
Make the cider boiling, and pour over the fry.
Method.—Put the tripe into cold water, and bring it to the boil; this is to blanch it.
Blanch the onions likewise, then throw the water away, and cut the tripe into neat pieces.
Put them in the milk, with the onions cut in halves, and pepper and salt.
Stew gently for an hour.
Then take out the onions and chop them.
Remove the tripe, and put it on a hot dish.
Make a thickening of flour, and boil it well in the milk, and add the chopped onions.
Dish the tripe in a circle, and pour the milk and onions over.
Tripe may be cooked more economically by substituting water for milk.
Method.—Blanch the tripe, as in the preceding recipe.
Simmer gently in brown sauce for two hours.
Dish in a circle, with the brown sauce poured over.
Make the gridiron hot, and rub it with fat.
Lay the steak on it.
Place the gridiron close to a clear fire for about two minutes until the heat has scaled up that side of the steak.
Then turn it on to the other side, and let that remain close to the fire for the same length of time.
Then remove it further from the fire and cook more gradually, turning occasionally. It takes from ten to fifteen minutes to cook, according to the thickness of the steak.
Cook like a steak. It will take from seven to ten minutes to cook. Serve very hot.
Make the frying-pan quite hot.
Put a little butter or fat in it, and make that quite hot also.
Put in the steak, and fry it over a quick fire for two minutes on one side, then turn it on to the other.
Moderate the heat applied, and cook gently for about twenty minutes, turning occasionally.
Method.—Lay the stuffing on the steak, roll it round it, and tie it with twine.
Place it in a pie-dish.
Pour the boiling water over it, and place another pie-dish, inverted, at the top of it.
Put it in a moderate oven for two or three hours, until the steak is tender.
Then put the steak on a hot dish.
Thicken the gravy with the flour and pour it over.
Breast of veal may be boned, and stuffed with veal stuffing and cooked in the same way.
Method.—Remove the bone carefully, and place some stuffing in the place of it.
Roll up the mutton, and tie it firmly with twine.
It may be roasted, baked, or braised.
If braised, prepare it according to the directions given for braised breast of veal, using a large kettle, if a braising pan is not obtainable.
Method.—Remove the bones from the veal, and put the stuffing in it.
Roll the veal round it, and sew it or tie it securely with twine.
Put the vegetables, cut in small pieces, in the bottom of a stewpan.
Place the veal on them, and pour in sufficient stock to come half-way up it.
Put the lid on the stewpan, simmer gently until the veal is quite tender, allowing half an hour to each pound and half an hour over.
Then put the veal on a baking-sheet, and put in a quick oven to brown.
Strain the stock into a large stewpan, and boil it rapidly down to a glaze.
Put the veal on a hot dish, remove the string, and pour the glaze over it.
Place round the veal some carrot and turnip, cut in fancy shapes and cooked separately.
Method.—Put the flour into a basin.
Make a well in the middle.
Put in the eggs; mix gradually.
Add the milk by degrees.
Beat well, and add the salt.
Cut the kidney in pieces, lay them in a well-greased Yorkshire-pudding tin; and pour the batter over.
Bake from one and a quarter to one and a half hours.
Method.—Peel and slice the potatoes and onions, and cut the meat into small pieces.
Put a layer of meat in the bottom of a saucepan, then a layer of potatoes, then one of onions.
Season with pepper and salt, and continue placing the ingredients in the saucepan in alternate layers.
Pour in half a pint of water and stew gently, stirring occasionally, for about one hour and a half.
Method.—Cut the vegetables and meat small, season them with pepper and salt, and put them into a large saucepan.
Put it by the side of the fire for the contents to simmer gently.
Chop the suet finely, add it to the flour and baking powder, and mix with cold water to a stiff paste. Roll it to the size of the saucepan.
Place it over the meat, and simmer gently for two hours.
For serving, remove the crust with a fish slice, put the meat and vegetables on to a hot dish, and place the crust on them.
Method.—Wash the heart in salt and water, and cleanse it thoroughly.
Wipe it quite dry.
Cut off the flaps and fill the cavities with the stuffing.
Grease a piece of paper with dripping, and tie it firmly over the top of the heart to keep in the forcemeat.
Roast it according to the directions for roasting meat; it will take about two hours.
Method.—Put the trimmings into a saucepan with the onion and water, and simmer gently while the heart is cooking.
Then melt the butter in a stewpan.
Mix in the flour smoothly; add the liquor strained.
Stir and boil three minutes; add the sauce, pepper and salt, and colouring.
Put the heart on a hot dish, remove the paper, and pour the gravy round it.
If preferred, the heart may be baked.
Saucesare often failures, chiefly because they are not made of a proper consistency; and because the flour in them is not sufficiently cooked. It should be remembered that the starch in flour wants to bewell boiled, otherwise it will be indigestible, and the sauce will have a raw, pasty taste. A sauce is not ready when itthickens, but should be boiled for quite three minutes. Its consistency should depend on what it is to be used for. Ordinary sauces, served in a sauce tureen, should be fairly thick; the proportions taken should be 1 oz. of butter; ¾ oz. of flour; ½ pint of milk. If the sauce is to be used to coat anything very thinly (new potatoes, for example), ½ oz. of flour, instead of ¾ oz., would be sufficient. If a sauce is required to entirely mask a small piece of fish, or chicken, &c., 1 oz. of flour should be used, with the proportions of milk and butter already given. Every ingredient should be properly weighed or measured. Carelessness in this respect is a mark of ignorance, andmustoccasion failures.
For making most of the ordinary sauces, the butter is melted first in a small stewpan, care being taken that it does not discolour; the flour is then mixed with it. If the mixing is not perfect, the sauce will be lumpy. The milk, stock, or water, is then poured in, and the sauce is stirredone way, until it has boiled three minutes. If cream is used, it is then added, and allowed just to boil in the sauce.
In making economical sauces, when less butter and flour are used (seeEconomical Family Sauce), the method employed is different. The flour is then mixed very smoothlywith a little of the milk, water, or whatever is used, and then added to the remainder, which may be cold or boiling; but greater care is required to keep it smooth when the liquid is poured in boiling.
Method.—Melt the butter in a small stewpan.
Mix in the flour smoothly.
Add the water; stir and cook well.
Then add pepper and salt, and it is ready to serve.
Method.—Melt the butter in a small stewpan.
Mix in the flour smoothly.
Add the milk.
Stir and cook well.
Then add the lemon juice and seasoning.
A little cream may also be added if desired.
Method.—Melt the butter in a small stewpan.
Mix in the flour smoothly.
Add the milk; stir and cook well.
Then add the lemon juice, seasoning, and chopped parsley.
Method.—Put the yolks, which must be perfectly free from the whites, into a basin, which in summer time should be placed on ice.
Work them well with a whisk or wooden spoon, adding the oil drop by drop.
When the sauce is so thick that the whisk, or spoon, is moved with difficulty, the oil may be added more quickly, but still very gradually.
Lastly, add the taragon vinegar and seasoning.
Note.—Success in making this sauce depends on first dividing the yolks completely from the whites. Secondly, in keeping them and the oil quite cold. Thirdly, on adding the oil, drop by drop, until the sauce is perfectly thick. If the sauce is made in a warm place, or the oil mixed in too quickly, it is apt to curdle. Should this occur, put a yolk in another basin and very slowly add the sauce to it, stirring briskly; this will generally make it smooth again. Two yolks will be sufficient for any quantity of sauce, taragon vinegar being added in proportion to the oil used.
Method.—Proceed as in making Mayonnaise Sauce; adding when the sauce is ready the parsley, capers, mustard, and seasoning.
Method.—Melt the butter in a small stewpan.
Mix in the flour smoothly.
Add the milk, and stir and cook well.
Then add the lemon juice, seasoning, and the chopped whites of the eggs.
If a very thick sauce is required, take 1 oz. of flour. Cream may be added if desired.
Method.—Put the butter into a stewpan and fry the vegetables in it.
Then mix in the flour and fry that.
Add the stock; stir and cook well.
Squeeze in the lemon juice, and add the seasoning.
Strain through a tammy-cloth or fine strainer.
Method.—Melt the butter in a small stewpan, and fry the vegetables in it.
Then add the flour, and fry that.
Pour in the stock; stir and cook well.
Then add the wine and other ingredients,
Stir until it boils again, and then strain it.
Method.—Melt the butter in a stewpan.
Mix in the flour smoothly.
Add the stock.
Stir and cook well.
Then stir in the cream; let it boil in the sauce; and add lemon juice, pepper, and salt.
Strain through a tammy-cloth.
Milk may be substituted for the white stock, if more convenient. To flavour it, a small piece of carrot, turnip, and onion, and 6 button mushrooms should be boiled in it.
Method.—Put the white sauce and eggs into a jug, which must be placed in a saucepan of boiling water.
Stir until the mixture thickens, being careful it does not curdle.
When quite ready, add the lemon juice or vinegar.
Method.—Remove the flesh from the body and claws of the lobster, and cut it in small pieces.
Then boil the shell, broken small, in the milk.
Rub the spawn with ¼ oz. butter through a hair sieve.
Melt the remaining butter in a small stewpan.
Mix in the flour smoothly, and then add the milk, strained.
Stir until it thickens.
Put in the spawn and butter, and continue stirring until the flour is wellcooked.
Then add the cream—let it boil in the sauce—and lastly, the lemon juice, pepper and salt, and lobster.
Method.—Cut up the lobster.
Melt the butter in a small stewpan.
Mix in the flour smoothly.
Add the milk; stir and cook well.
Then add the lemon juice, seasoning, and pieces of lobster.
Remove the heads, tails, and skin from half a pint of shrimps; prepare some sauce as directed in the first or second recipe for lobster sauce, substituting the shrimps for the lobster.
Method.—Remove the beard and white part of the oysters, and cut each one in two.
Strain the liquor through muslin, and scald the oysters in it (i.e.put the liquor, with the oysters in it, in a saucepan, and just bring it to the boil).
Put the beards and hard white parts in the milk and simmer them to extract the flavour.
Then melt the butter in a small stewpan.
Mix in the flour smoothly.
Strain in the milk and oyster liquor, and stir and cook well.
Then add cream, and stir until the sauce again boils.
Lastly, add the oysters, pepper, salt, and lemon juice.
Method.—Melt the butter in a small stewpan.
Mix the flour smoothly.
Add the milk, stir and cook well.
Pour in the cream and let it boil in the sauce. Then take it off the fire, and mix in the yolk of the egg.
Add pepper and salt to taste.
Method.—Boil one head of celery in ¾ of a pint of white stock or milk.
When tender, strain it from the liquor and rub it through a hair sieve.
Melt the butter in a small stewpan.
Mix in the flour smoothly.
Add the stock or milk; stir and cook well.
Pour in the cream, and stir until the sauce boils again.
Add pepper and salt to taste.
Method.—Cut the bacon in slices and fry it.
Then put in the vegetables and fry them, dredge in the flour, and then add the tomatoes and fry them lightly.
Empty the contents of the frying-pan on a hair sieve, and rub the tomatoes through. The hair sieve will keep back the other vegetable, the flavour of which only is wanted.
Add the vinegar and seasoning, and make the sauce hot.
Method.—First, blanch the onions by putting them in cold water and bringing it to the boil.
Throw the water away.
Put the onions in fresh water and boil for an hour, or an hour and a half, until tender.
Chop them finely and add them to the sauce or melted butter.
Method.—Blanch the onions (as in preceding recipe) and boil until tender.
Then rub through a hair sieve.
Make some plain white sauce (seerecipe), and add to it the cream and pulped onion.
Method.—Steep the onion and peppercorns in the milk, and put the milk on to boil.
Then remove the onions and peppercorns, and sprinkle in the crumbs.
Set the sauce by the side of the fire for six minutes, and then heat to boiling point, adding either the cream or butter.
Salt must be added to taste; also a little cayenne.
Method.—Mix the flour very smoothly with a little water.
Put the rest of the water, with the milk and butter, in a saucepan on the fire to boil.
When it boils, put in the flour, stirring until the sauce is cooked.
Add pepper and salt to taste. If liked, a few drops of lemon juice or vinegar may be added.
This sauce will form the basis of many other plain sauces: To use with fish, put in a tablespoonful of anchovy. Onion sauce is made by adding cooked and chopped onions when the sauce is ready. Caper sauce, by adding capers; or, as a substitute, chopped gherkin.
This sauce may be made still more economically by using water only instead of milk.
Method.—Boil the sugar and water together until reduced to one half.
Add the jam; let it melt.
Then add the sherry and cochineal, and strain.
Method.—Simmer the shalot, capers, and gherkin, in the vinegar until the shalot is quite soft.
Pour in the sauce, and let it boil up.
Season to taste.
Method.—Boil all the ingredients together, and the sauce is ready.
Method.—Boil altogether and strain.
Method.—Put the water with the lemon-rind and sugar into a saucepan to boil.
Mix the arrowroot smoothly with a little cold water.
When the water in the saucepan boils, pour it in and stir it until it thickens; then strain it and add the lemon juice.
A glass of sherry may be added to this sauce if desired.
Method.—Put all the ingredients into a saucepan, and mill over the fire with a whisk until the sauce froths.
For aChristmas Puddingmake the sauce with three yolks, and a wineglass of brandy.
Method.—Add the wine and sugar to the sauce, and it is ready for use.
Method.—Boil the jam, sugar, and water together for three minutes.
Add the lemon juice, and strain.
The lemon may be omitted if the flavour is not liked.
Method.—Wash the apples and slice them, but do not peel or core them.
Put them in a stewpan with the water, butter, and sugar.
Stew gently for about thirty minutes, stirring occasionally.
Rub them quickly through a hair sieve, and put the sauce in a hot tureen.
The hair sieve keeps back the rind and pips.
Method.—Peel, core, and slice the apples.
Stew them with the water, sugar, and butter until tender.
Then beat to a pulp with a fork.
Method.—Mix all together, and let the sauce stand for an hour before serving.
Method.—Scrape the horse-radish finely, and mix with all the other ingredients.
If cream is not to be had, use milk thickened with a little cornflour. But it is not so good.
Method.—Cut the beef into small pieces.
Put it with the vegetables into a stewpan with the water, and simmer very gently for four hours; then strain.
If a thick gravy is required, thicken with one and a half ounces of flour; add pepper and salt to taste.
To this gravy may be added a little sauce, catsup, port or sherry wine, &c., according to the purpose for which it is required.
Scraps of cooked meat and bones may be substituted for the fresh meat where economy must be studied.
Boil down one or two quarts of second stock (which will jelly when cold) until it is quite thick, and coats a spoon. One quart may be boiled down to a quarter of a pint.
Pour it into a jar.
When wanted for use, put the jar to stand in a saucepan of boiling water until it is dissolved.
Glaze is used for enriching gravies and soups, and for glazing meat.
Method.—Soak the gelatine in the water for three-quarters of an hour.
Add the meat extract, and pepper and salt.
Stir and boil until reduced to about a quarter of a pint.
This glaze can only be used for glazing meat.
Method.—Put the shalot and vinegar into a saucepan; boil until the vinegar has evaporated, but do not let the shalot burn.
Add the eggs and sauce, and mill with a whisk until the eggs are thick.
Add the parsley and pepper and salt.
Method.—Put the water on to boil.
When boiling, sprinkle in the oatmeal, stirring all the time.
When it thickens, put it by the side of the fire, and stir occasionally.
Cook it for quite three-quarters of an hour, longer if possible.
When the time can be allowed, three hours will not be too long a time, especially if the porridge is for anyone with a weak digestion.
A better plan is to put the saucepan containing it, after the contents have boiled for ten minutes, to stand in a saucepan of briskly boiling water; it will then cook without danger of burning, and may be left for any length of time; care only being taken that the water in the under saucepan does not boil away.