Liverpool School of Cookery recipe book

Method : Cut the liver into slices half an inch thick, and lay on a well-greased dripping tin. Put some of the mixture on each piece, and lay on each a very thin slice of bacon. Pour in the water or stock and cook in a rather cool oven for three-quarters of an hour. If the tin becomes dry, add more liquid. Place the pieces neatly on a hot dish, add the Worcester sauce to the gravy, boil up, and pour round the liver. Sprinkle brown crumbs lightly over the bacon. Beefsteak Pie. lj lb. steak. 1 tablespoonful flour. 1 teaspoonful salt. J teaspoonful pepper. For the Paste. 6 oz. flour. 3 oz. butter, lard or dripping. Water. Method : Cut the meat in thin slices, about 2 inches long and H inches wide. Mix flour, salt and pepper together, dip in the meat, roll up, putting a small piece of fat in each roll. Lay in a pint pie dish, and rather more than half-fill it with water. Make flaky crust (see page 10) of the flour, and shortening; roll out to about | inch in thickness. Wet the edges of the dish, lay on strips of paste, turning the freshly cut edge of paste outwards. Wet these strips, and cover the pie with the rest of the paste. Do not stretch the cover tightly as the crust will shrink when cooking. Trim the edges, holding the dish in the left hand and cutting from you, slanting the knife to make the cover as large as possible. Decorate, and brush over with well-beaten egg. Make a hole in the pastry for the steam to escape, and bake 1 hour or more, first in a hot oven, then in very moderate heat. Veal and lb. veal. Seasoning. 1 tablespoonful flour. 1 teaspoonful salt. f, teaspoonful pepper. Cayenne, nutmeg, lemon rind. Method : Cut the veal i Ham Pie. 1 lb. ham or bacon. 2 hard-boiled eggs. Water or stock. For the Pastry. 6 oz. flour. 1 oz. lard. 3 oz. butter. into rather thin pieces ; mix together the flour and seasonings, and dip each piece of veal in the mixture. Put a layer of meat in the bottom of a pint pie dish, then a layer of small and thin pieces of ham or bacon. Lay in slices of the hard-boiled egg, then repeat the layers till the dish is filled. Add water or stock to come half-way up the dish and cover with flaky pastry. Quenelles of Veal. 1 lb. fillet of veal. \ pint stock or milk. 2 oz. flour. | 2 eggs. 1 oz. butter. ' Pepper and salt. Method : Make a panard of the flour, butter, and stock or milk. Mince and pound the veal ; add half the panard and 1 egg and pound again; add the other half of the panard, the second egg and the seasoning. Pound well and rub through a wire sieve. Shape in hot, wet spoons, or with a forcing bag and tube. Lay in a greased pan, and pour in carefully boiling water or stock. Poach about 10 minutes. Serve in a rich sauce as an entree or as garnish for soups, etc. Raised Pie. 1 lb. veal. I lb. cooked ham. 1 large teaspoonful salt. ^ teaspoonful pepper. Pinch of cayenne. J lb. flour. ^ teaspoonful salt. 2^ oz. lard. 2^ oz. butter, pint of water or stock. Method : Cut the veal and ham into small pieces and mix with the seasoning. Mix the flour and salt, put the lard, butter, and water into a pan, bring to the boil, then pour into the flour, mixing with a wooden spoon. When