Artizan recipes

Mode of Work. — Sift the flour with salt. Make a hollow in the centre, put egg in and with half the milk, mix into a smooth batter. Beat well, add remainder of milk and set on one side for one hour (longer if possible). Put a small piece of lard, the size of a filbert, into the frying-pan. When this is quite hot, pour in sufficient batter to coat the pan thinly (about one tablespoonful). When set, pass a knife round the edges, and toss on to other side. Fry a golden brown, turn on to sugared paper and roll up. Serve with slices of lemon. Note. — This batter may be baked as Yorkshire pudding. Black Cap Pudding. Ingredients. Batter as for Pancakes. One ounce of Currants. Mode of Work. — Make the batter as for pancakes. Grease a small basin. Pour in the batter, and drop the currants in last of all. Cover with greased paper and steam one hour. Tripe in Batter. Ingredients. Half pound of Tripe. Quarter pint of Milk. Half teaspoonful of Baking Powder. Pepper and Salt. Two tablespoonsful of Flour. Ounce of Fat for frying. Mode of Work. — Wash the tripe. Cut it into square pieces. Make the flour, milk and seasonings into a smooth batter, adding the baking powder last of all. Dip each piece of tripe into this batter. Melt the fat in the frying-pan ; when quite hot, fry the tripe a nice brown on both sides. Tripe and Onions. Ingredients. One pound of Tripe. Three or four Onions (chopped small). Pepper. Two Cloves. Half pint of Milk. Tablespoonful of Flour. Salt. Mode of Work. — Scald the tripe. Cut into neat pieces, put into a saucepan with the milk and onions and cloves. Simmer very gently for one hour. Mix in the basin one tablespoonful of flour, half teaspoonful of salt, pinch of pepper, with a little cold milk or water till quite smooth. Add this to the tripe and onions and cook for five minutes. LESSON X, Beef Tea. (Cooked or Uncooked.) Ingredients, Four ounces of juicy Beef. One gill of cold Water. Half saltspoonful of Salt. Mode of Work.- — Cut or shred meat very finely, remove all skin and fat. Soak the meat in the salted water for as long as possible. Put all into a saucepan. Bring slowly to the boiling point, pressing the meat against the side of the pan with a 6o wooden spoon. Do not let it boil. Use a coarse strainer, or put a knife against the side of the pan, and pour out, so that a few brown particles are retained in the tea. Time to soak beef, one or two hours ; time to cook, fifteen minutes. Remove any traces of fat with soft paper. N.B. — If served uncooked, it should be served in a coloured glass. Mutton Broth. Ingredients. One pound of lean Mutton. One pint of cold Water. One teaspoonful of Rice Flour. Pepper. Salt. Mode of Work. — Cut the meat into small pieces. Pour over it the cold water. Let it stand for one hour. Put into a saucepan, keeping back two tablespoonsful of the liquor with which to mix the rice flour. Simmer very gently for one hour. Strain, add the thickening and seasoning, and re-heat. Cup of Arrowroot. Ingredients. Half pint of Milk. One teaspoonful of Sugar. Two teaspoonsful of Arrowroot. For Pudding. One Egg.