Artizan recipes

Mode of Work. — Wash, wipe, and dry the pieces of rabbit, or wipe the veal. Heat the frying-pan, and fry the bacon thinly sliced. Remove to a plate. Mix together flour, pepper and salt, and roll the pieces of meat in this mixture. Fry them in the bacon fat. When brown, remove, and add remainder of flour and seasoning, brown and pour in the water. Boil well, replace meat, simmer gently for one and a half hours. Put bacon in ten minutes before dishing. If onion used, should be chopped and browned in the fat before adding the flour. STEWED MEAT. Stewed Rabbit. Ingredients. One Rabbit. Three ounces of Bacon. Quarter pint of Milk. Two Onions. One tablespoonful of Flour. Two Cloves. Salt, Water and Pepper. Mode of Work. — Cut the rabbit into neat pieces. Split the head, and allow that and the neck to soak in salt water to draw out blood. Wash rabbit and place in a saucepan with onions, cloves and bacon (cut into small pieces) and sufficient cold water to cover. Simmer gently for one and a half hours. Mix flour, salt and pepper with the milk, add carefully to the rabbit and boil for five minutes. After cutting up the bacon, pour a little boiling water over it to remove salt. Exeter Stew! and Savoury Balls. Ingredients. Meat. Half pound of Gravy Beef. Half tablespoonful of Vinegar. Half ounce of Fat. One small chopped Onion. Half ounce of Flour. Half pint of cold Water. Salt and Pepper. Savoury Balls. Quarter pound of Flour. Half teaspoonful of Baking Powder. Half teaspoonful of Salt. Quarter teaspoonful of Pepper. Three sprigs of chopped Parsley. Ounce and a half of Suet, chopped. Quarter teaspoonful of Sweet Herbs. Mode of Work. — Cut the meat into four pieces, dip in the vinegar. Melt the dripping in an iron saucepan, when hot, put in the onion sliced ; fry golden brown. Sprinkle in the flour ; add water and boil up. Then put the meat in, cover, and simmer gently for two hours. To Make Savoury Balls. — Sift flour, baking powder, and salt together, put into a basin with other dry ingredients, and add enough cold water to make into a stiff paste. Divide into twelve pieces, make into balls and drop them into the gravy threequarters of an hour before the stew is done. Season gravy and serve. 1 5 Sea Pie. Ingredients. Half pound of Shin of Beef. Two Onions. Half ounce of Fat. Half ounce of Flour. Pepper, Salt and Water. Carrot and Turnip. For Crust. Six ounces of Flour. Three ounces of Suet. Half teaspoonful of Baking Powder. Half teaspoonful of Salt. Cold Water. Mode of Work. — Make gravy as for Exeter Stew. Add meat cut into pieces about one inch square, also vegetables cut into small dice. Simmer gently for half hour. Make crust of flour, chopped suet, salt, baking powder, and water. Roll out to size of the pan. Put carefully over the meat and simmer very gently from one and a half to two hours. F or serving, cut crust into quarters. Turn out the meat and vegetables, place crust on top. Irish Stew. J Ingredients. Half pound of Neck or Breast of Mutton. One pound of Potatoes. Two or three Onions. Pepper and Salt. One and a half gills of cold Water.