Artizan recipes

Cut the pork up into pieces, put it on in three pints of water with the onions cut in slices, salt and pepper. When this has cooked for half an hour, add the potatoes peeled and cut in two ; cook all together for about an hour and a half. Any scraps of meat may be added, and all sorts of vegetables, cut up fine if liked. Liver and Bacon. Ingredients. Two pounds of Calf’s or Sheep's Liver. One pound of Bacon. Five dessertspoonfuls of Flour. Pepper and Salt. One small Onion. Cut the bacon in thin slices, take off the rind and place the slices in a frying-pan. Wash the liver and dry it: cut it in slices of about one-third of an inch in thickness. Put the flour with some pepper and salt on to a plate, dip each piece of liver into it. Let the frying-pan get hot ; fry the bacon first, turning it once, put it on a hot dish, and put the pieces of liver in the pan, a few D at a time, as they must not be on the top of each other. Fry the liver for a quarter of an hour, cut a slice to see if it be sufficiently cooked ; if it is not done the inside will look red. When the liver is all cooked, put it on the same dish with the bacon ; stir the flour into the frying-pan ; when the flour is brown, add the stock, stir till it boils and thickens ; pour this sauce over the liver in the centre of the dish. If a fried onion is liked, it should be cooked after the liver is done and before the gravy is boiled. Serve it on the top of the liver. Pickle for Meat. Ingredients. One pound of Salt. Six ounces of brown Sugar. One ounce of Saltpetre. One gallon of Water. Put all these ingredients into a large saucepan and let it boil for five minutes, skimming it all the while, then strain it into a large basin, and when it is cold the meat can be put in it and should be kept in it five days. Pork Pie. Ingredients. One gill of Milk. Quarter of a pound of Lard. One pound of Pork. Seasoning. One pound of Flour. One Egg. Put the lard and a gill of milk into a saucepan, and let it boil. Cut the pork into small square pieces. Put the flour into a basin, and when the lard and water are quite boiling pour them into the middle of the flour and mix well together with a spoon, and when it is cool knead it with the hands, and then turn it out on a floured board ; cut off a quarter of the paste and shape the rest into shape of a basin, and cut it even round the top. Dip the pieces of pork into cold water, and season them well with pepper and salt. Put them into the mould of paste, then put the other piece of paste over the top of it, pressing the two edges together. Break the egg into two cups, dividing the yolk from the white, put a little of the white on the edge of the mould. Cut the leaves out of the remaining paste, dip them in the white of egg and stick them on top of the pie, then wet the pie all over with the yolk of egg and put it in the oven to bake for two hours. Reduce some good veal or pork stock and pour into the pie before it is cold. Rabbit Pie. Ingredients. One Rabbit. Half a pound of Bacon or Salt Pork. Half a pound of Beefsteak. Salt and Pepper. One teaspoonful of chopped Parsley. Three-quarters of a pound of Flour. Half a pound of clarified Dripping.