Artizan recipes

Mode of Work. — Divide meat into fair sized pieces, cutting away gristle, and put meat into a saucepan with the onions cut in slices, and water. Simmer gently for three-quarters of an hour. Scrub and peel potatoes ; cut them into thick slices. Put with stew, and simmer for three-quarters of an hour. Season and serve on hot dish. Fried Steak and Onions. Ingredients. Half pound of Beef Steak. One ounce of Fat. Two small Onions. Quarter ounce of Flour. Quarter pint of Stock. Pepper and Salt. Mode of Work. — Make fat hot, fry onions sliced very thinly. Remove onions from pan, re-heat the fat and put in the meat slightly floured. Turn frequently, using a knife and spoon. Cook for about eight or ten minutes, according to the thickness. Remove to hot dish. Place onions on top. Make gravy by browning the flour in the fat, adding stock gradually. Season and strain round (not over) steak. Grilled Chop. Ingredients. One Chop. Pepper and Salt. Mode of Work. — Trim the chop. Warm the bars of gridiron, place the chop close to the fire, turning it every two minutes. Serve on a hot dish, sprinkle with salt and pepper. A medium sized chop takes from eight to ten minutes. Stewed Ox Kidney. Ingredients. One pound of Kidney. Three ounces of Fat Bacon. Two small Onions. Half pint of Water. Pepper and Salt. Half ounce of Flour. Mode of Work. — Cut up kidney into neat pieces and wash well. Remove the fat. Place in a saucepan with bacon (scalded) and onions cut up. Simmer gently for two hours. Mix flour, pepper, and salt with two tablespoonsful of cold water. Add carefully to stew, stirring all the while, and cook for five minutes. Serve with sippets of fried bread. Liver and Bacon. Ingredients. Half pound of Liver. Two ounces of Bacon. One tablespoonful of Flour. Half teaspoonful of Salt. Quarter teaspoonful of Pepper. Half pint of Stock. Mode of Work. — Wash the liver. Cut rind off bacon thinly. Heat the frying-pan and fry bacon slowly, turning continually. Remove to hot dish. Mix flour, pepper, salt together on a plate. Slice the liver and draw the slices lightly through the seasoned flour. Fry in the bacon fat. Put in centre of dish, add remainder of flour to the pan, brown it and pour stock to it. Boil. Pour round the liver. Place bacon on top. Liver Collops. Ingredients. Half pound of Sheep’s Liver. Two ounces of fat Bacon. One dessertspoonful of Flour. One teaspoonful of chopped Sage. Half pint of cold Water. Three small Onions. Half teaspoonful of Salt. Pepper. Mode of Work. — Cut the bacon into small dice. Fry lightly in the saucepan. Slice the onions, fry them also in the fat. Mix together the flour, pepper, salt and sage. Put these into the pan. Stir them, add cold water gradually. Let this boil up, put in the liver cut into small pieces. Simmer gently for threequarters of an hour. Poor Man’s Goose. Ingredients. Half pound of Pig's Fry or scraps of Pork or Liver. Two small Onions. 0 One teaspoonful of dried Sage. Cold Water. One tablespoonful of Flour. Half teaspoonful of Salt. Quarter teaspoonful of Pepper. Mode of Work. — Mix flour and seasoning together. Cut the meat into pieces. Dip each piece into the seasoned flour. Lay these in a pie-dish alternately with the onion sliced thinly. Put rest of seasoning over the top. Half fill dish with cold water. Cover with greased paper and bake one hour.