Artizan recipes

Cut the sausages in half and skin them. Put the flour into a basin, add to it the baking powder, salt and dripping, rubbing them all well together so as to leave no lumps, add a little water and make it into a stiff paste, then turn it out on to a floured board, and cut the paste in two, rolling each portion out till it is about the eighth of an inch thick, place half a sausage to the paste, fold the paste over, press the ends together, and flake the cut edges with the blade of a knife. Grease a baking tin and place the sausage rolls on it, Break the egg on to a plate and beat it slightly with a knife and brush over the top of each roll. Place the tin in the oven to bake for half an hour ; when done take the rolls off the tin and put them on a dish. Scotch Collops. Ingredients. Half a pound of Steak. One ounce of Butter. One Onion, minced finely. Half a saltspoonful of Salt and Pepper. Gill of Stock or Water. Mince the steak, then dissolve the butter, and fry the meat light brown, sprinkle over with a little flour ; then add the stock or water, the minced onion, seasoning, and simmer for one hour. Serve with sippets of toast. Sea Pie. Ingredients. Two pounds of Buttock Steak. One small Onion, one small Carrot. Pepper, Salt. Three-quarters of a pound of Flour. Quarter pound of Suet. One teaspoonful of Baking Powder, Cut the meat into thin slices, peel the onion, cut the carrot into small pieces, season the pieces of meat with pepper and salt and put them into a large saucepan in layers, sprinkling the chopped vegetables on each layer, and pour in enough cold water to cover the meat ; let it come to a boil, and then let it simmer one and a half hours. While it is doing so make the crust. Chop the suet very finely, put the flour, salt, and baking powder into a basin and mix well together, then rub in the suet, and add enough water to make it into a smooth, very stiff paste, then turn it out on to a floured board and roll it out to the size of the saucepan. Put this paste over the meat in the saucepan and let it simmer gently for one hour and a half. Do not let the paste be quite the size of the saucepan, as it will swell while cooking, and keep the lid on. When done turn out the meat and vegetables and place the crust, previously removed, over them. Sheep’s Head Boiled. Ingredients. One Sheep’s Head. Salt. One ounce of Rice. Ten Peppercorns. Two Turnips. One Carrot. One Onion. Half a small head of Celery. One sprig of Thyme. Two sprigs of Parsley. Toasted Crusts of Bread. One ounce of Flour. One ounce of clarified Dripping. Cut the head in half, take out the brains, wash them and put them into cold water, with a little salt. Wash the head and tongue thoroughly. Cut away all the small bones in the nostril, clean out the eyes, and cut off the hair, then allow the head and tongue to soak in salt and water for an hour. Put the head and tongue into a saucepan, cover with cold water, gradually bring it to the boil, and take off very carefully every particle of scum. Allow the head to simmer one hour and a half, then add the vegetables cut in large pieces, the herbs, rice and seasoning. Half an hour