Artizan recipes

Place the meat, seasoned with pepper, salt, and sage in a pie dish in alternate layers with the onions and potatoes sliced, taking care that the top layer is of potato, add a cup of water and bake. Rabbit and Pork Pudding. Ingredients. One pound Flour. Two ounces of Fat or Suet. One Rabbit. Some pieces of Pork or Bacon. Pepper and Salt. Rub the flour and fat together, add enough water to make a paste, roll it out ; grease a basin, lay in the joints of rabbit and pieces of pork, season with pepper and salt ; cover the basin over with the paste, tie a floured cloth over it and boil for two hours. Stewed Calf’s Liver. Ingredients. A small Liver of three pounds. One pint Stock. Two ounces Butter. One ounce Flour. One Onion, Parsley, Thyme and Bay-leaf. Two Carrots. A little Celery. Pepper and Salt. A little fat Bacon. Fry the butter, flour and onion ; when a nice light brown, stir in the stock, add the liver, also the carrots, onion, celery, and bacon all sliced up, the parsley, thyme, and bay-leaf tied together, sprinkle in a little pepper and salt. Cover the liver over with a piece of buttered paper, put on the lid and let it simmer very gently for two hours, basting it from time to time with the stock it is cooking in. Dish up on a hot dish, strain the stock over it, and serve some nice rashers of bacon rolled up round it. Stewed Ox Cheek. No. 1. Ingredients. Two pounds Ox Cheek. Three quarts of Water. One pound of mixed Vegetables (Carrots, Turnips, Onions, and Celery, chopped up). Dumplings made from the paste left from the Rabbit Pudding. Well wash and cut up the ox cheek, put it on in three quarts of water, add some salt, skim it well and cook steadily for one hour ; then add all the chopped vegetables and cook steadily for two hours more ; add the dumplings, one for each person, and boil for twenty minutes. Stewed Ox Cheek. No. 2. Ingredients. Six pounds of Ox-cheek. Two Carrots, one Turnip. Half head of Celery. Four Onions. Bouquet of Herbs. Twelve Cloves, one blade of Mace. Twenty Peppercorns. Salt. One ounce of Fat. One ounce of Flour. One ounce of Butter. Wash the ox-cheek well in warm water, and cut the flesh carefully off the bone, and roll it up and tie a piece of string round it ; then put it into a stewpan with some clarified dripping, and put it on the fire to brown. Wash and scrape the carrots and peel the turnip, and cut them all in half; peel the onions, and stick the cloves into them ; wash the celery, and cut off the green tops. Put the rolled cheek, the bones and all these vegetables into a saucepan, and add to them the herbs tied together ; pour in sufficient cold water to cover it, about six quarts, and bring it to a boil ; then move it to the side of the fire to simmer gently for four hours. When the cheek is nearly done, put the butter into a small saucepan on the fire to melt, stir in the flour ; then take a pint of the ox-cheek stock, pour it into the small saucepan, and stir until it boils and thickens. When the ox-cheek is done, place it on the centre of a hot dish and pour the sauce over it. Toad-in-the-Hole. No. 1. Ingredients. One pound of Butcher’s Pieces. One and a half pound of Flour. One and a half ounce of chopped Suet. One pint Skim Milk. One teaspoonful of Baking Powder. A little Salt.