before the head is done, tie the brains in muslin and put them in to boil for ten minutes. Make sauce of the flour and dripping, adding about half a pint of the liquor to them, and move it to the side of the fire. Take out the brains and chop them up, and add them to the sauce. Take out the turnips and mash them. Place the head on a dish, garnish with the tongue, pour thelsauce over, and put the mashed turnip and other vegetables over it ; serve with sippets of toast. Sheep’s Trotters. Ingredients. A gang of Trotters (four). A tablespoonful of Vinegar. One Carrot. One Onion. One ounce of Flour. Wash the trotters well in cold water, and blanch them. Put them in a stewpan with a carrot, an onion cut up, a tablespoonful of salt, one of vinegar, and two quarts of cold water✪ Sheep’s Trotters. Mix one ounce of flour and one tablespoonful of water to a smooth paste ; stir this to the trotters, and let them simmer for four hours. Then take them up carefully, arrange them on a hot dish, and pour either parsley and butter sauce or piquante sauce over them. Meat Pie. Ingredients. One pound and a half of Buttock Steak. Half pound of Bullock’s Kidney. Seasoning (Flour, Salt and Pepper). Three-quarters of a pound of Flour. Six ounces of clarified Dripping. Cut the steak into thin pieces and roll them up with a piece of kidney inside each; put one tablespoonful flour, one teaspoon- ful salt, and half of pepper on to a plate, mix them together and dip each piece of meat into it. Arrange these rolls of meat and kidney in a pie-dish, and fill up the dish two-thirds with water✪ Meat Pie. Put the flour into a large basin with half a saltspoonful of salt, rub into it the clarified dripping, or, if the dripping is hard, shred it in with a sharp knife, then add, by degrees, sufficient cold water to make it into a stiff paste. Flour a board, and roll the pastry 4 2 out rather larger than the pie-dish, about one-third of an inch thick; cut a strip off and wet the edge of the dish; place the strip round the dish, wet the edge again and press the remaining piece of pastry over the pie ; trim off the rough edges with a sharp knife. Make a hole in the pie to allow the steam to escape whilst baking; ornament the top of the pie with any device you like. Bake it tor two hours, putting it into the hottest part of the oven first to make the crust light, and then putting it in a cooler part to cook the meat thoroughly. If you like a better crust, use the following : — Rough Puff. Ingredients. Eight ounces of Flour. Six ounces of Butter. Salt. Half a tablespoonful of Lemon-juice✪ Rough Puff. Put the butter and flour on a paste-board, chop up the butter in the flour, heap it all up on the board, make a well in the centre, put in the lemon-juice, and sprinkle the salt over. Take a full tablespoonful of cold water, and mix it slowly and lightly with your fingers into the flour and butter, adding more water if necessary, until you get a stiff paste. Roll this out, fold it over in half, turn it with the rough edges towards you, roll it and fold it again ; repeat this twice more, so that it is rolled out and folded four times in all. It is now ready for use for a meat pie, apple tart, or tartlets. Poor Man’s Goose. Ingredients. Pig’s Fry or Ox Liver. Pieces of Bacon or Pork. Two Onions, Pepper, Salt, and Sage. One pound Potatoes. A cup of Water✪ Poor Man’s Goose.

AI-modernized reading of the original text

before the head is done, tie the brains in muslin and put them in to boil for ten minutes. Make sauce of the flour and dripping, adding about half a pint of the liquor to them, and move it to the side of the fire. Take out the brains and chop them up, and add them to the sauce. Take out the turnips and mash them. Place the head on a dish, garnish with the tongue, pour the sauce over, and put the mashed turnip and other vegetables over it ; serve with sippets of toast. Sheep’s Trotters. Ingredients. A gang of Trotters (four). A tablespoonful of Vinegar. One Carrot. One Onion. One ounce of Flour. Wash the trotters well in cold water, and blanch them. Put them in a stewpan with a carrot, an onion cut up, a tablespoonful of salt, one of vinegar, and two quarts of cold water. Mix one ounce of flour and one tablespoonful of water to a smooth paste ; stir this to the trotters, and let them simmer for four hours. Then take them up carefully, arrange them on a hot dish, and pour either parsley and butter sauce or piquante sauce over them. Meat Pie. Ingredients. One pound and a half of Buttock Steak. Half pound of Bullock’s Kidney. Seasoning (Flour, Salt and Pepper). Three-quarters of a pound of Flour. Six ounces of clarified Dripping. Cut the steak into thin pieces and roll them up with a piece of kidney inside each; put one tablespoonful flour, one teaspoonful salt, and half of pepper on to a plate, mix them together and dip each piece of meat into it. Arrange these rolls of meat and kidney in a pie-dish, and fill up the dish two-thirds with water. Put the flour into a large basin with half a saltspoonful of salt, rub into it the clarified dripping, or, if the dripping is hard, shred it in with a sharp knife, then add, by degrees, sufficient cold water to make it into a stiff paste. Flour a board, and roll the pastry 4 2 out rather larger than the pie-dish, about one-third of an inch thick; cut a strip off and wet the edge of the dish; place the strip round the dish, wet the edge again and press the remaining piece of pastry over the pie ; trim off the rough edges with a sharp knife. Make a hole in the pie to allow the steam to escape whilst baking; ornament the top of the pie with any device you like. Bake it tor two hours, putting it into the hottest part of the oven first to make the crust light, and then putting it in a cooler part to cook the meat thoroughly. If you like a better crust, use the following : — Rough Puff. Ingredients. Eight ounces of Flour. Six ounces of Butter. Salt. Half a tablespoonful of Lemon-juice. Put the butter and flour on a paste-board, chop up the butter in the flour, heap it all up on the board, make a well in the centre, put in the lemon-juice, and sprinkle the salt over. Take a full tablespoonful of cold water, and mix it slowly and lightly with your fingers into the flour and butter, adding more water if necessary, until you get a stiff paste. Roll this out, fold it over in half, turn it with the rough edges towards you, roll it and fold it again ; repeat this twice more, so that it is rolled out and folded four times in all. It is now ready for use for a meat pie, apple tart, or tartlets. Poor Man’s Goose. Ingredients. Pig’s Fry or Ox Liver. Pieces of Bacon or Pork. Two Onions, Pepper, Salt, and Sage. One pound Potatoes. A cup of Water.

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