Artizan recipes

Wash the pig’s head in tepid water, take the brains out and throw them away, and cut out all the veins and splinters of bone. Lay the head in pickle (see Pickle for Meat) for three days ; after that time put it in a saucepan of cold water to boil, when boiling let it simmer gently for one hour and a half. When the pig’s head is sufficiently boiled take it out of the saucepan and cut all the meat off the bones and into the shape of dice. Put the bones back into the saucepan with the liquor in which the head was boiled, the peppercorns, mace, cloves, allspice, and the bunch of herbs. Peel two onions, cut them in quarters, and put them also into the saucepan and let it boil for half an hour ; after that time strain one quart of the liquor into a basin, and then pour it back again into the saucepan, add the pieces of meat to it and season with pepper and salt, and let it come to a boil. Rinse a mould or basin with cold water and pour the meat and liquor into it, and stand it aside to cool ; when cool turn it out of the basin on to a dish. Brazilian Stew. Ingredients. Four pounds of shin or sticking of Beef. Two Carrots. Two Turnips. Four Onions. A bunch of Herbs. Pepper and Salt. One gill of Vinegar. Cut the meat away from the bone and into neat pieces. Wash the carrots and turnips, cut them up with the onions, and put them into a saucepan with the meat, sprinkling a little salt and pepper over them, then add the bunch of herbs. Cover the contents of the saucepan with vinegar, shut the lid down tightly and let it simmer gently for at least three hours. Serve on a hot dish or soup-tureen. Boiled Rabbit. Wash the rabbit well in warm water, clear out all the blood from the head and neck, truss into a proper shape, and put it into boiling water and let it boil gently for one hour ; if a small one, forty minutes. Serve the rabbit with onion sauce or parsley and butter. Cornish Pasties. Ingredients. Half a pound of Buttock Steak or Beef Skirt. Half a pound of Potatoes. One Onion. One pound of Flour. Six ounces of Dripping. Salt and Pepper. One tcaspoonful of Baking Pdwder; Cut the meat into small pieces, wash and peel the potatoes and cut them in dice, chop the onion up finely, mix them all together on a plate, with pepper and salt, and two tablespoonfuls of cold water. Put one pound of flour into a basin, rub the dripping into it, add the baking powder and sufficient water to make it into a stiff paste. Flour a board and put the paste on it ; roll it out about a quarter of an inch thick. Cut the pastry into pieces six or seven inches square, and place a little of the meat and potato and onion in the centre of each ; fold the pastry over the meat. Place on a baking sheet, brush over with a beaten-up egg, and bake from half to three-quarters of an hour. This is sufficient to make eight pasties. Curried Rabbit. Ingredients. One Rabbit. Quarter of a pound of Fat. Two Onions. One Apple. One tablespoonful of Curry Powder. Half pint of good Stock. One Lemon. Half a teaspoonful of Salt.