Artizan recipes

Wash the pieces of meat and cut them up, put them in a deep dish ; make a smooth batter of the flour, chopped suet, and milk, add the salt and baking powder, pour the batter over the meat, and bake for one hour. Toad-in-the-hole. No. 2. Ingredients. Half pound of Flour. Two Eggs. One and a half pound of Meat. Seasoning. One pint of Milk. Put the flour into a basin, make a hole in the centre and break in the eggs, having first ascertained that they are good ; stir in smoothly half the milk, beat it well, and add the rest of the milk. Cut the meat in neat pieces, season it with salt and pepper, and place it in a greased pie-dish, or Yorkshire-pudding tin. Pour the batter over it, and put into the oven for one hour. Steak and Kidney Pudding. Ingredients. Six ounces of Suet. One pound of Flour One teaspoonful of Baking Powder. Seasoning. One pound and a half of Buttock Steak. Half a pound of Bullock’s Kidney. Put the flour, baking powder, salt, and the suet chopped finely into a basin ; rub them well together, add enough cold water to make it a paste. Cut the steak into slices, also the kidney, and season with pepper and salt. Roll the paste out and line a basin with it, reserving a piece for the top. Place the meat and kidney in the basin, and cover with the remainder of the paste, having put in a little water ; join the paste together at the edges, and trim neatly. Wring the pudding-cloth out in boiling water, and tie over the top of the basin with the four corners over the top. Put the pudding into a saucepan of boiling water, and let it boil for two hours. Turn the pudding out of the basin on to a hot dish. Stewed Breast of Veal. Ingredients. Breast of Veal. Two Onions. Two Carrots. Two Turnips. Twenty Peppercorns. One ounce of Salt. Put the veal into a saucepan, and well cover it with cold water ; bring to the boil, and skim, then add the seasoning and the vegetables prepared. Stew the veal very gently for two hours and a half, and serve with piquante or parsley and butter sauce poured over it. Stewed Brisket of Beef Ingredients. Seven pounds of Brisket of Beef. Two Carrots, one Turnip, two Onions. One head of Celery, one Leek. Bouquet of Herbs. Six Cloves, twelve Peppercorns, six Allspices. One tablespoonful of Salt. Scrape the beef quite clean and put it into a large saucepan. Prepare the vegetables and add them to the meat, also the herbs, cloves, peppercorns, salt and three quarts of water. Let it come to a boil and then let it simmer for three hours. After that time take the meat out of the saucepan, remove the flat bones, and place it between two dishes with a heavy weight to press it down. Strain the stock and boil it till it is a glaze (one gill of stock). Pour this over the beef and let it cool. Stewed Calf’s Feet. Ingredients. Two Calf’s feet. Two slices of Bacon. One Onion. Two ounces of Butter. Four Cloves. One blade of Mace. A small bunch of Parsley, Thyme, and a Bay-leaf. Salt and Pepper to taste. For the Sauce. One ounce of Butter. One ounce of Flour. Salt. One gill of Milk. Half a pint of the liquor the feet have boiled in. One tablespoonful of chopped Parsley.