Liverpool School of Cookery recipe book

Method : Cut up the meat neatly, removing the chine bone and any superfluous fat. A little fat must be left on. Brown the pieces of meat in a hot stewpan, using no dripping, when brown, remove them and fry the sliced onions in the fat from the mutton. Take the onions from the pan as they become a golden brown, then add 1 tablespoonful flour to the remaining fat, mix smoothly and allow the flour to brown slightly. Pour in the water very gradually, stirring carefully all the time. Bring to the boil, add the salt, pepper, ketchup and parboiled vegetables. Lay the meat and onions in the pan and simmer about 1 hour. Curried Yeal, Fowl, or Rabbit. 1 fowl or rabbit, or 11 lb. veal. 3 oz. fat bacon. 2 or 3 onions. 1 tablespoonful flour. 1 tablespoonful curry powder. 1 teaspoonful curry paste. 1 sour apple, finely chopped. § pint water or stock. Juice of half a lemon. 1 teaspoonful salt. Method : Cut the veal into neat pieces, or joint the fowl or rabbit. Cut the bacon into dice, fry it, remove the dice from the pan and fry the sliced onions to a 2 7 golden brown. Brown the meat, using a little more fat if required. When all the pieces are done, put the flour and curry powder to the fat remaining in the pan, mix perfectly smooth, then add the curry paste and chopped apple. Cook the mixture for 10 minutes over gentle heat, stir in the water or stock very carefully, a little at a time. Bring to the boil, draw the pan aside, put in the onions, bacon, and pieces of meat, and simmer gently for about H hours. Just before dishing add the lemon juice and salt. Serve with boiled rice. When it can be procured, a teaspoonful of fresh grated cocoanut is an improvement. Rice for Curry. — Wash the rice very well in several waters. Put into plenty of boiling salted water, stir till the water reboils, then boil fast, without a lid, for about 10 minutes, keeping it well skimmed. When a grain of rice is easily crushed between the finger and thumb, drain at once, and put to dry on the back of a sieve. Set in a warm place, occasionally tossing the rice about with two forks so as to keep the grains separate. Method : Cut the steak into thin slices across the grain of the meat. Mix together on a plate the flour, salt and pepper, dip each piece of meat in the mixture, put a small piece of fat on each strip of lean and roll up. Mix the flour, salt and baking powder in a bowl, add Beefsteak Pudding. \ lb. steak. 1 teaspoonful flour. -1 teaspoonful salt. 1 teaspoonful pepper. Water. 1 lb. flour. Pinch of salt. J teaspoonful baking powder. 2 oi. suet, finely chopped. 1 tablespoonful bread crumbs. the chopped suet and the bread crumbs. Make into a very stiff paste with cold water, using a knife for mixing ; roll out once, and line a well-greased basin, 1 pt. size, with paste. Put in the meat, add water to come half-way up the basin, cover with paste, wetting the edges, pressing them well together, and trimming them neatly. Cover the pudding with greased paper and steam 2 hours or longer. A few mushrooms or a piece of kidney may be added and will greatly improve the pudding. Savoury Rolled Steak. Forcemeat. 3 oz. bread crusts steeped and drained. 1| oz. suet, finely chopped. 1 dessertspoonful chopped parsley. Grated lemon rind. Pepper and salt.