Two tablespoonfuls of Flour.
Two quarts of Water.
Pepper and Salt.
One ounce of Fat or Butter✪ A la Mode Beef No. 2.
Wash the meat well and cut it up small, cut the onions and
carrot into slices, add the herbs ; fry all this for a few minutes
in the fat, then add the flour, and when it is brown pour in
two quarts of water, a little pepper and salt ; let this stew for
two hours. Make a few dumplings from the recipe for the
paste for Rabbit Pudding, boil these for twenty minutes, and
the stew is ready to serve.
To Bake a Joint.
Weigh the joint and allow fifteen minutes to every pound of
meat, or twenty minutes if the joint is solid meat without any
bone. To bake a joint you require a double tin which holds hot
water, so that the steam from the water prevents the dripping from
the meat from burning and making an unpleasant smell. Place
the trivet the meat stands on, on the hot water tin, flour the meat
and put it on the trivet in the oven. For the first five minutes
keep the oven very hot, then open the ventilator to allow the
steam to escape, or the meat will be sodden. Baste the joint and
turn it over occasionally ; just before serving sprinkle a little salt
over the joint. Make the gravy as for roast joint (see page 37).
To Boil a Joint.
Put a saucepan full of water on the fire to boil. Weigh your
joint and allow fifteen minutes to every pound, unless it is pork,
and that requires twenty minutes to every pound to cook it. Put
fresh meat into boiling water with a little salt, and draw the
saucepan off the fire as soon as the joint is in, so that it may only
simmer until it is done. Salt meat must be put into warm
water and brought to the boil, then allowed to simmer until it is
29
done. When the joint is cooked, serve it on a hot dish, with a
teacupful of the liquor it was boiled in poured over it. The rest
of the liquor may be served for soup, if it is not too salt, and if no
vegetables have been boiled with the meat.
Boiled Pork.
Wash the joint, then put it into a saucepan and cover it with
warm water✪ Boiled Pork : let it gradually come to a boil, skim and simmer till
tender. Allow twenty minutes to the pound.
Boiled Pig’s Head.
One Pig’s Head.
Take out the brains and throw them away and wash the
head thoroughly, carefully removing the veins and splinters of
bone, then lay the head in pickle (see Pickle for Meat) for three
days, after that time put it on to boil with sufficient water to
cover it, when boiling let it simmer for two hours. Serve with
onion sauce.
Brawn.
Ingredients.
Half a Pig’s Head.
Forty Peppercorns.
Two blades of Mace.
Four Cloves.
Twelve Allspice.
A bunch of Herbs.
Two large Onions✪ Brawn.
Artizan recipes
1896Page 41 · 3 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Two tablespoonfuls of Flour.
Two quarts of Water.
Pepper and Salt.
One ounce of Fat or Butter.
Wash the meat well and cut it up small, cut the onions and carrot into slices, add the herbs ; fry all this for a few minutes in the fat, then add the flour, and when it is brown pour in two quarts of water, a little pepper and salt ; let this stew for two hours. Make a few dumplings from the recipe for the paste for Rabbit Pudding, boil these for twenty minutes, and the stew is ready to serve.
To Bake a Joint.
Weigh the joint and allow fifteen minutes to every pound of meat, or twenty minutes if the joint is solid meat without any bone. To bake a joint you require a double tin which holds hot water, so that the steam from the water prevents the dripping from the meat from burning and making an unpleasant smell. Place the trivet the meat stands on, on the hot water tin, flour the meat and put it on the trivet in the oven. For the first five minutes keep the oven very hot, then open the ventilator to allow the steam to escape, or the meat will be sodden. Baste the joint and turn it over occasionally ; just before serving sprinkle a little salt over the joint. Make the gravy as for roast joint (see page 37).
To Boil a Joint.
Put a saucepan full of water on the fire to boil. Weigh your joint and allow fifteen minutes to every pound, unless it is pork, and that requires twenty minutes to every pound to cook it. Put fresh meat into boiling water with a little salt, and draw the saucepan off the fire as soon as the joint is in, so that it may only simmer until it is done. Salt meat must be put into warm water and brought to the boil, then allowed to simmer until it is
done. When the joint is cooked, serve it on a hot dish, with a teacupful of the liquor it was boiled in poured over it. The rest of the liquor may be served for soup, if it is not too salt, and if no vegetables have been boiled with the meat.
Boiled Pork.
Wash the joint, then put it into a saucepan and cover it with warm water : let it gradually come to a boil, skim and simmer till tender. Allow twenty minutes to the pound.
Boiled Pig’s Head.
One Pig’s Head.
Take out the brains and throw them away and wash the head thoroughly, carefully removing the veins and splinters of bone, then lay the head in pickle (see Pickle for Meat) for three days, after that time put it on to boil with sufficient water to cover it, when boiling let it simmer for two hours. Serve with onion sauce.
Brawn.
Ingredients.
Half a Pig’s Head.
Forty Peppercorns.
Two blades of Mace.
Four Cloves.
Twelve Allspice.
A bunch of Herbs.
Two large Onions.
Records on this page
A la Mode Beef No. 2Boiled PorkBrawn