Liverpool School of Cookery recipe book

Gravy for Roast Fowl. — Make in the same way as for roast joint (page 8) with sediment from the dripping tin, stock and caramel, or water and Liebig’s Extract, as required. Season with pepper and salt. Make \ pint gravy, pour a little round the dish and serve the rest in a gravy boat. Bacon Rolls. — Cut the bacon very thin, trim all the edges, roll, put on a skewer, and cook in the oven or before the fire for about 5 minutes, or till slightly browned and crisped. Boiled Fowl. If possible, choose a white-legged fowl for boiling, and one that has not had the skin much torn by the poulterer. * To Truss a Fowl for Boiling : Break the legs between the foot and the first joint, draw the sinews, then cut off from the legs the pieces of broken bone. Pick the bird carefully, singe, wipe inside and out. Loosen the skin from the body and legs that the legs may be pushed up inside the skin of the body. Tie the legs together, then tie them to the tail, fold the skin over and fasten with a few stitches of white thread. Proceed to truss as for roast fowl, but instead of using skewers use a trussing needle and string. Rub over with lemon juice, tie in a buttered cloth and put into boiling water, breast downwards. Simmer about 1 hour. N.B. Remember to remove all stitches before coating the fowl with white sauce. Sauce for Coating Hot Fowl, — If oz. butter, If oz. flour, | pint liquid from the pan and milk mixed, salt, pepper, and a few drops of lemon juice. Garnish.— The yolk of 1 hard-boiled egg rubbed through a sieve over the bird. If served cold, the fowl should be covered with Chaudfroid Sauce (page 72) and garnished with aspic. Stewed Steak. 1 lb. rump steak, I3 in. thick. 1 carrot. 1 turnip. li oz. butter. 2 small onions. 1 dessertspoonful flour. ^ pint water. Piece of celery. Salt. Pepper. Method : Trim the steak neatly. Prepare the carrot and turnip, cutting from them either julienne strips or other garnish. Put the garnish of carrot and turnip into separate cups of cold water till required, and use the remainder of these vegetables for flavouring the gravy. Heat the butter in a stewpan, when hot, brown the steak. Remove the steak, brown the sliced onions, and when these are taken from the pan put in the flour, mix smoothly and cook till it becomes a biscuit-brown colour. Add the water very gradually, stirring all the time, boil 2 or 3 minutes, then add the pieces of carrot, turnip, celery, and the fried onions. Lay in the steak and stew very gently If to 2 hours. Boil, in small separate pans, the garnish of carrot and turnip till tender — about 5 minutes. Strain and put in cold water till required. They may be reheated in boiling water at the moment of serving. When the steak is partly cooked add salt and pepper, and before serving add more seasoning to the gravy if required. Lay the steak on a hot dish, strain the gravy over, and garnish with tiny heaps of carrot and turnip alternately. Haricot of Mutton. 1-|- lb. middle of neck of mutton. 2 onions, sliced. 1 tablespoonful flour. -I pint water. Salt and pepper. 1 dessertspoonful mushroom ketchup. 1 carrot 1 cut into dice 1 small turnip J and parboiled.