Liverpool School of Cookery recipe book

on strips of ham and tongue and the fillets of anchovy. Season again with salt, pepper and cayenne, and roll up in the form of a large sausage, place it in the body of the fowl, and sew up at the tail and neck. Wrap tightly in a buttered cloth, tie at the ends, and lay in a pan with enough boiling stock to cover and float the fowl. Simmer 2 to 2½ hours. When cooked, remove the cloth, wrap up again very tightly, and press between two dishes with a weight above, taking care the fowl is not laid on its side. When quite cold, remove the cloth, wipe off all grease with a cloth wrung out of hot water, glaze and garnish with aspic jelly and beaten butter, or, more plainly, with fresh salad. Stock for Cooking Galantine. — Clean the carcase of the fowl, break it up, and wash quickly in cold water. Dip the feet into boiling water, cut off the nails, and draw off the outer skin. Cut open and clean the gizzard. W ash the liver and heart, and put with the neck and all the bones from the fowl into a pan with sufficient water to cover and float the galantine. Proceed as for stock (p. 12), adding vegetables and seasonings. Let the stock simmer time required, then put in the galantine, the bones and vegetables, etc., remaining in the pan. Method : Pass the pork through a mincing machine. Mix the salt, sage, and pepper with the crumbs. Break up the minced meat, and mix thoroughly with the Pork Sausages. 1| lb. lean pork. | lb. fat pork, i lb. bread crumbs. 2 teaspoonfuls salt. 2 teaspoonfuls powdered sage. 11 teaspoonfuls pepper. 4o crumbs and seasoning ; then pass the whole through the machine direct into the skins. Twist into sausages and then into bundles, and keep in a cool, dry place. Potted Beef. 14 lb. rump steak. 6 oz. butter. 4 anchovies, scaled and boned. Salt and pepper. Cayenne. INface. Or a small teaspoonful anchovy essence. Method : Pass the meat through a mincing machine, put into a jar with half the butter, cover closely, and set in an oven or in a pan of boiling water to cook for 1 hour. Add the seasonings and cook slowly for another hour. When quite tender, pound the meat in a mortar with the anchovies and put through a wire sieve. Reheat the meat, add the remainder of the butter, season if necessary, and while hot press into small moulds. Cover with clarified butter. Hash or Mince. Prepare the meat by removing every bit of gristle or of fat that will not be eaten. Cut into neat pieces for hash, or chop finely for mince. Put the bones and trimmings into a pan, cover with cold water, add flavouring, vegetables, herbs and seasoning, and stew gently 1 hour or more. Strain the liquid, and take off any fat from the surface. Make gravy with this liquid, added to a little fried onion and browned flour, season with pepper and salt. The meat must be put into just warm — not hot — gravy ; allow it to heat very gradually, but it must not be brought to boiling point or the meat will harden. Hashed beef or mutton may be served with sippets of toasted bread, and flavoured and garnished with tomatoes. Minced meat should be served with a border of mashed potatoes, boiled rice or macaroni, and the mince in the centre. Minced veal should be garnished with bacon rolls. Rissoles. Panard. J pint stock. 1 teaspoonful butter. 1 oz. flour. 1 teaspoonful anchovy sauce for beef.