Myra's cookery book

Stock with ( Equal the fat (' taken off ) quantities 13... 14... ... 15... ... ... 16... ... ... Melhod. Pour over till all is covered. Let them, simmer 12 hours. Take out the feet and drain them. The next day put them to simmer 12 hours more. The feet are then ready for cooking with a sauce. 17.— PIG’S FEET, a la sainte-Mcnehonld. Older. Ingredients. Quantities. Method. I... Pig’s feet Prepare them according to the pre- ceding receipt, or buy them ready prepared from the pork butcher. 2... Bread crumbs 3 oz. ... Put in a dish. 3" Salt, pepper... Sprinkle over. 4... Butter 2 OZ. Melt in a fryingpan over a slow fire. 5-- ... Dip the feet in the fryingpan, then into the bread crumbs. 6... ... Warm a gridiron, place the feet on it, and broil them a nice brown. 7- ... Turn once and serve without sauce. 18.-PIG’S KIDNEYS. These are cooked in the same way as sheeps’ kidneys. 19.-HOCHEPOT OP PORK. Order. Ingredients. Quantities. Method. I... Pork, fresh or I lb. ... Cut in pieces, and put in a saucepan. pickled 2... Pig’s foot Pig’s ear I Cut in two and add. 3-" I j Add. 142 MYRA’S COOKERY BOOK. IIOCIIEPOT OF PORK— Order. Inyredienls. Quantities. Method. 4... Cold water ... Enough to cover the whole. 5... Herbs A bunch Add. 6... Onions 2 stuck with cloves Add. 7 •• Peppercorns... A few ... Add. 8... ... ... Let it boil for hours. 9... Carrots 4 Add. 10... Turnips 2 Add. II... Celery I stick ... Add. 12... Cabbage I if liked Blanch, cut in four, and add. 13... Potatoes A dozen Add. 14... Salt Ifrequired ... Add. 15... . ... Cover the saucepan, and let it boil till the potatoes are done, but not broken. IC... ... Serve all together in a deep dish. Note.— This is an economical dish for a large family. 20.-PORK CUTLETS. Order. Ingredients. Quantities. Method. I... Cold roast 1.1 lb. ... Cut in nice slices and trim off the pork fat. 2... Bread crumbs 4 oz. Put in a dish. 3-- Salt, cayenne Add to the bread crumbs. pepper 4... Savoury herbs Chopped fine r Add to the crumbs if liked. 5. . Eschalots 2 or 3 chopped 6... Buttter 2 OZ. Melt on a slow hre. ... Dip the cutlets in the butter, then in /... the seasoned crumbs. 8 . Broil them over a brisk fire. g... Tomato sauce. ... Serve with the cutlets. or currie r.auce PORK M3 21.-HASHED PORK. Order. Ingredients. Quantities. Method. I... Cold roast pork ijlb. ... Cut in thin slices. 2... Butter I oz. Melt on the fire. 3--- Flour I tea spoonful Add. 4... Onions 2 sliced and stuck with cloves Fry i 1 the butter. 5-" Pepper and salt To taste Add. 6... Stock i pint ... Add. 7... ... Put in the meat and stew gently for i hour. 8... Vinegar A few drops Add. 9... Toasted bread Serve in. sippets with the meat to garnish the di.sh. 22.-PORK CHEESE. Order. Ingredients. Quantities. Method. 1... Cold roast pork 2 lbs. ... Cut in very small pieces. 2... Fat i lb. ... Chop and mix with the lean. 3-- 4... Salt and pepper To taste Parsley ...; 1 . .... Add. j 5.. . 6.. . Thyme Sage 1" sprigs V Chop very fine, and add. 7... Grated nutmeg ... Add to flavour. 8... ... ... Good gravy ... ... Mix all well together, and put in a mould. 9... ... Add till the mould is full. 10... ■**