WHITE meats require a longer time to cook than dark, and pork takes more time in roasting than other meats. The foimcr should be thoroughly cooked, while red meats are better if slightly underdone. Boiled meats are more easily digested, though they lack the flavour. For this reason, if meat is boiled for itself alone, it should be put into boiling water, which seals the outer surface and retains the richness and juices of the meat. It should never be allowed to boil after the first ten minutes, but moved back and allowed to simmer. When roasting meat, do not turn it with a fork, which lets the juice out; use a long wooden spoon.
It is unwise to leave fresh meat in paper. Meat that is hanging should have its position changed once or twice a day to distribute the juices equally. Wipe with a dry cloth and hang in a cool, airy place. If charcoal is available, put some in a muslin bag and place it near by. Freshly-killed meat required for almost immediato use should be wrapped in a clean cloth and stood by the fire for an hour or two before it is cooked. This will make it tender.
Make a suet crust, and roll out thin in the ordinary way. Cut the bacon in narrow strips, about two inches long, and spread over the crust until it is covered. Cut an ordinary-sized onion very small, and sprinkle the whole with p pper, tie in a pudding-cloth, and boil for two hours.
After well washing and scraping a piece of bacon, put it in a steamer over boiling water and cook until the bacon is tender. When cooked, take off the thick outside skin, and cover with rasped bread-crumbs.
Beef a la Mode
Pound a piece of rump steak, lard it, and put it into a saucepan with some lemon. Place the cover on the saucepan, and allow it to cook slowly. When the meat has given all the gravy it contains, add equal quantities of stock broth and whito wine. Continue to boil it slowly until the broth thickens, and before serving squeeze the juice of a lemon over it.
Melt two ounces of good dripping in a stewpan and fry a small MEAT DISHES
MEAT DISHES onion chopped finely till nicely browned, add the juice of a lemon, quarter of a pint of stock, a teaspoonful of sauce, and season with salt and pepper. Add one pound of minced tinned beef. Simmer till thoroughly hot, and serve with a border of mashed potatoes.
Mince a pound of beef and half a pound of suet, add a slice of bread soaked in milk, season with a little pepper, nutmeg, and a very little allspice, add one egg well beaten. Mix well together, and put into a mould. Bake for an hour, and serve with rich gravy.
Cut some beef into slices of about half an inch in thickness. Dip each in melted butter or olive-oil, and broil quickly. Put into a saucepan two tablespoonfuls of hot water, two table-spoonfuls of butter, one tablespoonful of tomato sauce, one tablespoonful of Worcester sauce, half a teaspoonful of made mustard, a little onion juice, a pinch of salt and pepper, and cither a few drops of lemon-juice or vinegar. Dip each slice of meat in this. Sorve on toast, and pour the remainder of the sauce over each.
Cut up the remains of some cold beef in small pieces. Add two sliced carrots, two tablespoonfuls of well-washed rico, and two onions. Cover with stock and simmer all together for an hour and a half. Serve garnished with toast sippets.
Cut the kidneys into thin slices, flour them, and fry to a nice brown. When they are done, pour away the fat from the pan they were cooked in and put in a small lump of butter with a quarter of a pint of boiling water, pepper, salt, and a tablespoonful of mushroom ketchup. Boil and use as gravy.
Cut some lean beef into thin slices, mix a little chopped onion, bread-crumbs and parsley and spread over the meat. Roll this up and secure with cotton or string. Put in a pie-dish, cover with gravy, and stew gently for an hour. Thicken the gravy and serve with mashed potatoes.
Beef, Roast Brisket of
Salt about seven pounds of brisket of beef for twenty-four hours; then rub off all the salt. Roast the meat in a baking-dish in a moderate oven for three hours and a half. Serve with potatoes half-boiled first, and afterwards browned under the meat.
Chop one pound of beef and half a pound of ham. Mix with half a pound of bread-crumbs, season with salt, pepper, and nutmeg, and add two well-beaten eggs. Form into a large roll, tie very tightly in a wetted and floured cloth, and boil for three hours. Serve cold.
Beefsteak au Madeire
Shape about two pounds of tender rumpsteak into about eight round pieces, season with salt and pepper, and fry in hot butter. Mash some potatoes and make into a hollow mound, then pile the steaks in the centre and pour over them a thick brown gravy to which has been added a glass of Madeira.
Take four pounds of lean beef, without bone. Cut some strips of bacon, and with a knife insert them into the beef. Cut up two large onions and lay them in a basin. Rub some salt over the meat, and place it on the onions. Put the bowl in a pan of boiling water half-way up, and cover. Steam until tender.
Beef with Chutney
Spread some thin slices of cold beef with a little smooth chutney, and then thoroughly heat in a frying-pan with a little butter. Serve hot with brown gravy.
Calfs Feet, Boiled
Bone as many feet as may be required as far as the first joint, and soak them in warm water for three hours. Put them into a stewpan with sufficient water to cover them and stew gently for about three hours. Dish, and cover with good parsley and butter sauce.
Chop fine one large onion, two large apples, and a very small head of garlic. Fry in dripping with a tablespoonful of Indian curry-powder; then add any cold meat out in neat pieces. Stew any bones in a little water, and add a few sultanas, a smalt cup of milk, a squeezo of lemon. Sprinkle with pepper, salt, and sugar. Fry, then cover and let simmer for an hour or more until a nice dark colour, stirring occasionally. Serve with boiled rice.
Fry a chopped onion in a little butter and add three teaspoon-fuls of curry powder. Stir in any cold meat after being minced finely, add two hard-boiled eggs chopped into fairly small pieces, and a saltspoonful of powdered cloves. Beat two eggs with half a pint of milk, stir this into the curry, pour the whole into a greased pie-dish, and bake for about half an hour in a moderate oven.
Cover a ham with flour and water paste. Bake slowly for about five hours, basting often. Remove the paste and the skin except round the shin-bone. Brush the ham with beaten egg, sprinkle with breadcrumbs, and place in the oven until brown. Arrange a row of olives cut in halves along the edge of the skin. Garnish with parsley or lettuce-leaves cut in ribbons, and a paper frill.
Soak the ham in cold water for twelve hours, then wash thoroughly, cover with cold water and put it on to boil. When the ham is nearly boiling, pour oil the water and cover again with cold water; boil gently and allow twenty minutes to every pound in cooking. Remove the skin when cold, dust on some bread-crust gratings, and garnish with parsley.
Take some loin chops about three-quarters of an inch in thickness and grill them. Season with pepper and salt, and place them on mashed potatoes. Serve with spinach or peas.
Trim the remains of cold lamb into neat fillets about half an inch thick. Beat them out a little and sprinkle with pepper and salt. Put them into a saucepan with a lump of butter the size of a walnut, and a little minced onion, brown lightly, then add half a pint of stock and half a teaspoonful of sauce. Stir until boiling, then strain and allow it to simmer slowty. Now cut a tomato into slices, and put in the oven with a little butter, pepper, and salt, and cook for a few minutes. Put some small pats of mashed potato into a hot dish, arrange a cutlet on each and a slice of tomato on the top again, pour round the sauce, sprinkle with chopped parsley, and serve very hot.
A leg of lamb should be well basted the whole time it is roasting, which will usually be about an hour and a half. When done, sprinkle a little salt over the meat; empty the dripping-pan, pour in a little boiling water, stir up well, and strain over the meat. Serve with mint sauce.
Mince finely any pieces of cooked meat and a small piece of bacon and ham, season with pepper, salt, and parsley, and a little curry-powder. Make a crust with cold boiled potatoes, half their quantity of flour, and sufficient milk to moisten. Roll out, and cut rounds with the top of a tumbler. Place little pieces of seasoned meat inside the crust, moisten with gravy, roll up, and bake for half an hour.
Mutton a la Portugaise
Crush two tablespoonfuls of salt and one small division of a bulb of garlic together, and rub the leg of mutton all over with it, then pour over it four tablespoonfuls of vinegar. Let it stand for twenty-four hours, turning occasionally. Roast in the ordinary way, adding a little hot water to the gravy in dishing up, and serve hot.
Mutton, Boiled Scrag of
Slowly boil the scrag end of a neck of mutton for two hours. Have ready some chopped parsley and onion mixed with breadcrumbs; roll the scrag in this mixture, and broil over a clear fire; serve with a little sharp sauce. If the meat is properly boiled, it will all come away from the bones.
Mutton, Braised Leg of
Cut up three onions, four carrots, a bunch of savoury herbs, and a bunch of parsley, season to taste, and put in a pan with a few slices of bacon. On the top place a small leg of mutton. Cover all with a few more slices of bacon, and pour round all some weak stock. Simmer very gently for four hours. Strain the gravy, and reduce it to glaze over a sharp fire, and glaze the mutton with it. Garnish with glazed onions.
Cut some slices from a cold leg or shoulder of mutton, season with pepper and salt, and broil over a clear fire. Pour tomato sauce over, and serve very hot.
Mrutton Chops, Grilled
Melt a little butter in a pan with some of the herbs used for seasoning, chopped up as small as possible. Cover the chops with the melted butter, and then sprinkle breadcrumbs over them. Grill the chops over a good fire.
Put two onions sliced into thin rings in a stew-pan with three ounces of butter, and fry to a light brown. Stir in one dessertspoonful of flour and a little salt, and mix well together. Cut some cold mutton into thin slices and add to the other ingredients. When browned, add a little good stock, and stew gently for an hour. Serve with boiled rice.
Mutton Cutlets, Devilled
Trim and boil some mutton cutlets, and when nearly done season with cayenne pepper and salt. Roll each cutlet in chutney, and place under the grill. Finish cooking on both sides, and serve with salad.
Cut up the remains of cold loin or neck of mutton into chops and remove the fat. Fry three sliced onions with the chops in a little butter. Stir in one dessertspoonful of flour, and add half a pint of good gravy, and stew very gently for an hour. Boil a head of celery, two carrots and two turnips until nearly tender. Slice them, and add to the mutton about ten minutes before ifc is served. Season with pepper and salt, add one tablespoonful of ketchup, give one boil up, and serve.
Cut some cold mutton into slices, take off all fat, and season with pepper and salt. Chop a few capers and lemon-peel, and lay a little on the mutton; roll up and put on a skewer. Place in the oven with sufficient gravy to cover, and bake for twenty minutes. Slip the rolls olf the skewer on to a dish, pour the gravy round, and serve.
Mutton, Saddle of
Cover the mutton with a sheet of well-greased paper and roast it, allowing a quarter of an hour to each pound. Remove the paper just before the joint has finished cooking, sprinkle the joint with salt, dredge well over with flour, and drop warmed butter over it. Serve with good gravy and red-currant jelly.
Put the lean portions of a pound and a half of fry in a pie-dish and sprinkle over with minced sage and onion, pepper and salt, and a layer of sliced potatoes. Then put in the fat fry and more seasoning and sliced potatoes. Fill the dish with boiling water. Bake for about two hours and serve in the dish.
Pigs Head, Roast
Boil the head until it is easy to remove the bones, then rub it over with a mixture of salt, pepper and firVjly powdered sage. Toast it before a clear fire, and baste well. Pour over some good gravy, and serve with apple sauce.
Slit the cutlets with a sharp knife, and place sage and onion stuffing between; brush with egg, then sprinkle with bread-crumbs and fry in boiling lard.
Before roasting score the skin in strips about a quarter of an inch apart and rub it with salad oil. Another method is to make the incisions, rub in a fair amount of salt, and leave overnight, wiping off the superfluous salt before placing in the oven. While cooking, baste very frequently. Adding a sprinkle of powdered sage improves the flavour. Allow about twenty minutes to every pound, and twenty minutes over. Serve with apple sauce or with slices of apples fried in a little butter.
Make a suet crust with three-quarters of a pound of flour and a quarter of a pound of suet. Roll it out thinly, and cover first with a layer of chopped raw potatoes, then some finger-lengths of fresh uncooked beef, a little chopped parsley or onions, pepper and salt. Wet the edges, roll up, tie in a floured cloth, and boil two hour3.
Make a paste with three-quarters of a pound of flour, four ounces of suet, a teaspoonful of baking-powder, salt, and as much milk or water as will make all into a light dough. Divide into eight equal parts, roll out, and lay on each a sausage; wet the edges of the paste and make it secure. Have a saucepan of fast-boiling water ready and drop the dumplings in. Let them boil gently for an hour. Serve with brown gravy poured round, and chopped parsley scattered on the dumplings.
Cut each sausage in halves, remove the skin, and roll each half in mashed potatoes. Dip in beaten egg, then in bread-crumbs, and fry in boiling fat until crisp and brown. Pile on a hot dish, and garnish with fried parsley.
Make a batter with four tablespoonfuls of flour, one egg well beaten, one pint of milk, and a little salt and pepper. Pour over one pound of sausages in a piedish, and bake in a hot oven for rather more than an hour.
Well wash the heart, stuff it with sage and onions, and sew up. Place the heart in boiling water, and simmer for three-quarters of an hour; then take it out, and put it in the oven to brown for about a quarter of an hour, well basting it.
Dredge one pound of beefsteak thickly with flour, and sprinkle with pepper and salt. Grease a pie-dish, scatter chopped onion over, and then lay in the steak, cover with slices of onion, and tie down with a greased paper. Bake very slowly for three-quarters of an hour. Mix together the juice of half a lemon, a cupful of stock, one teaspoonful of curry-powder, and one teaspoonful of pea-flour. Pour this over the beef and then tie it down again, and bake slowly for one hour and a half. Place the meat on a dish with the onion on top, thicken and flavour the gravy, and pour it round. Garnish with boiled vegetables, cut into fancy shapes.
Take the remains of a cold tongue, remove all skin and gristle, and mince. Add sufficient butter and cream to make it a nice consistency. Season with chopped parsley, pepper, and a little mace and cayenne. Press into a mould, and when set turn out and serve with salad.
Veal Cutlets with Bacon
Place some slices of lean bacon at the bottom of a saucepan, with a small quantity of butter? And put the cutlets on them. Cook at a gentle heat, and when ready put the cutlets on a dish, and cover them over with the bacon. For sauce, boil down half the gravy left in the saucepan with some chopped parsley and shallots, and pepper. Add a little lemon-juice, or vinegar, and a beaten egg.
Put a piece of butter the size of an egg into a frying-pan to molt, then lay in it about two pounds of lean veal cut into small collops about a quarter of an inch in thickness, and a few slices of bacon,
OMELETS a small sprig of thy mo, and a seasoning of pepper and salt. Place over a slow fire for about ten minutes, then add two or three spoonfuls of warm water. Boil up and lot stand to cool. Put the veal and bacon in a pudding-basin lined with a good suet crust, pour the gravy over it; roll out a piece of paste to form the lid, place over and press round the edges, tie the basin in a pudding-cloth, put in a saucepan of boiling water, and boil for two hours.
Chop equal quan-tities of fat bacon and lean veal. Mix with minced sage to which has been added a little salt and pepper, allowing one tea-spoonful of sage to every pound of meat. Make- into flat cakes and fry.
Chop two pounds of beefsteak and mix with it two teaspoon-fuls of thyme, two teaspoonfula of parsley, two eggs and salt, pepper and mace to taste. Make into flat cakes, brush with egg, and cover lightly with broad-crumbs. Fry for about half an hour, and serve with thick gravy.