Liverpool School of Cookery recipe book

Method : Remove all skin and fat, and cut the meat into small pieces. Put the meat into a pan, add the salt and butter, cover the pan and set by the fire to draw out the juices, taking care there is no appearance of frying. Every 10 minutes drain off the juice that comes from the meat. When all the juice is extracted measure it, and allow £ oz. gelatine to \ pint of liquid. Let the two soak together till the gelatine is quite soft (about 1 hour), then heat gradually, stirring all the time, till the gelatine is perfectly dissolved. Be careful not to boil the juice. Strain on to a wet plate, and, when set, cut into lozenges. Method 1 : Toast a slice of bread evenly to a nice brown, avoiding the least appearance of dark colour. Put into a jug, pour 1 pint boiling water over, cover closely till cold, then strain and use. Method 2 : Pour cold water over the toast, cover the jug, and, when the water is coloured like sherry, strain. Toast water made in this way will be found clearer than that made by the first method. Method : Wash the rice well in cold water and strain off. Boil with 1 pint water for 1 hour. Strain and flavour Toast Water. Rice Water. 1 oz. Carolina rice. 1 pint water. Flavouring. with lemon rind, or any spice liked. Useful in cases of dysentery and diarrhoea. Barley Water. 1^ oz. barley. j Strip of lemon rind. 1 pint water. ! Juice of 1 lemon. Method : Wash the barley, put it in a saucepan with the water and lemon rind. Boil slowly half an hour. Strain, and add the lemon juice. Sweeten to taste. Linseed Tea. h oz. linseed. | £ oz. sugar-candy. 1 pint water. j Small piece of liquorice. Method : Wash the linseed, put into a saucepan with the cold water, and simmer ^ hour, adding the liquorice and sugar-candy. Strain before using. Lemonade. 1 lemon. | 1 pint boiling water. 1 oz. white sugar. Method : Rub the lemon with a clean cloth to remove the dust, peel off the yellow part of the rind as thinly as possible. Put the pieces of rind in a jug with the sugar, strain the juice into the jug, and pour in the boiling water. Cover and set aside till cold, then remove the rind. ioS Milk Lemonade. Rind of half a lemon. Juice of 1 lemon. 5 pint of milk. 1 pint boiling water. 2 oz. sugar. Method : Pare off the rind very thinly. Squeeze the juice into 'a jug and add the cold milk. Into another jug put the lemon rind and sugar, and pour in the boiling water. Pour the contents of one jug into the other. When cold, strain and use. Wine Whey. I pint milk. | 1 dessertspoonful sherry. Method : Boil the milk, add the sherry and bring again to boiling point. Let the pan stand near the fire for a minute or two, then strain through muslin and serve. Treacle Posset. pint milk. | 2 tablespoonfuls treacle. Method : Boil the milk, add the treacle, boil a minute or two, then draw the pan to the side of the fire and let it stand a few minutes. Strain through muslin and serve very hot. Use for a cold — to induce perspiration. Egg Flip. Break 1 egg into a cup, add 1 tablespoonful of water, milk or sherry, and beat together till quite light and frothed. Strain into a glass and serve. If liked, a little sugar may be beaten with the egg. IOC) Egg Nog. ;V piut new milk. 1 teaspoonful sugar. 1 fresh egg. 1 dessertspoonful brand}’.