Artizan recipes

To roast a joint, have a well-made-up clear fire. Weigh your joint, and allow a quarter of an hour to each pound of meat, and one quarter of an hour over ; white meats, such as veal or pork, take a little longer. Put the meat close to the fire for the first five minutes, to close up the pores and keep the gravy in, then draw it further away. Baste it often, and see that it does not burn. For the last quarter of an hour put the joint closer again to the fire, to brown the outside. When the meat is cooked, take it up on a hot dish, pour all the dripping from the pan into a basin for future use when cold. Pour about one gill of stock or hot water into the dripping-pan, scraping the brown particles off which adhere to the pan and which colour the gravy, pouring this round the joint, not over it, as that would sodden the meat. When the joint is cut, the juices will run out, and added to the stock already in the dish will make a good gravy. Roasting in a Stew Pan. Ingredients. A Calf's Heart. Two ounces of Dripping. Two tablespoonfuls of Bread-crumbs. Two tablespoonfuls of chopped Suet. One tablespoonful of chopped Parsley. One teaspoonful of Lemon, Thyme, and Marjoram. Pepper and Salt. * One Egg, or a little Milk. Clean the heart well, soaking it in warm water to draw out the blood ; while it is soaking make the stuffing. Mix well together the bread-crumbs, chopped suet, parsley, lemon, thyme, marjoram ; sprinkle a little pepper and salt, and bind these ingredients all together, with one egg or a little milk. Take the heart, dry it with a clean cloth, cut off the deaf ears, and stuff it with the stuffing just made ; sew it up, and put it in a stewpan with two ounces of dripping, over a very slow fire ; baste it frequently, and turn it over occasionally. A bullock’s heart takes two hours and a calf’s heart one hour to cook. Serve with brown sauce. Roast Rabbit, Stuffed. Ingredients. One Rabbit. Quarter of a pound of Bread-crumbs. Two ounces of Suet. One teaspoonful of chopped Parsley. One teaspoonful of chopped Herbs. A little grated Lemon-rind and Nutmeg. Salt and Pepper. Two tablespoonfuls of Milk. Wash the rabbit well in cold water and wipe it well inside. Chop the suet, herbs, and parsley, taking away all the stalks, then mix the suet, herbs, bread-crumbs, salt, pepper and the milk well together, and grate a little nutmeg over it. Fill the inside of the rabbit with this stuffing and sew it up with string. Grease a piece of paper and wrap it round the rabbit to prevent its burning, and put it in a tin with a little dripping ; put the tin in the oven to bake for one hour, basting it frequently. When nearly dene remove the greased paper and sprinkle a little salt over the rabbit. When done serve with brown sauce. Sausages. Ingredients. One pound of Sausages. One ounce of Dripping. One ounce of Bread. Melt the dripping in a frying-pan. Prick the sausages to prevent them bursting. Put them into the pan and fry brown all round ; they will take seven minutes. Serve on a square of fried bread, or on mashed potatoes. Sausage Rolls. Ingredients. Half a pound of Sausages. One pound of Flour. Half a pound of Dripping. One teaspoonful of Baking Powder. Seasoning. One Egg.