Artizan recipes

a cloth and tied up with one bay-leaf, one sprig of marjoram and one of thyme, and one pint of cold water, pepper and salt to taste ; let this come to the boil, then put on the lid, draw the saucepan to the side of the fire and let it stew gently for one hour ; skim it occasionally. Cut up the other onion and fry it a nice brown in an ounce of dripping ; stir in a teaspoonful of flour with it. Strain the gravy from the bones on to the fried onion ; * put the saucepan on the fire, and stir till it boils and the flour is cooked ; lay in the slices of meat, but do not let it boil after the meat is in. Cut a slice of bread into small three-cornered pieces, and fry them a light brown in an ounce of dripping. To serve, put the slices of meat on a hot dish, strain the gravy over them, and put the fried sippets of bread round the edge of the dish. Patties of Cold Meat. Ingredients. Three-quarters of a pound of Flour. Four ounces of Dripping. One teaspoonful of Baking Powder. Pepper and Salt. Parsley, Marjoram, and Thyme. About one pound of Cold Meat. Mix the flour, dripping, and baking-powder, with a little cold water, into a stiff paste ; roll it out a quarter of an inch thick. Grease twelve patty-pans, and line them with the paste. Cut up the cold meat, season with pepper and salt, and a quarter of a teaspoonful chopped parsley, marjoram, and thyme. Fill the patty-pans, cover with the paste, trim the edges neatly, and bake half an hour. Rice Cutlets. Ingredients. Quarter of a pound of Rice. Half a pound of Cold Meat. One Onion. Salt and Cayenne. Quarter of a pound of Suet. Two ounces of Bread-crumbs. *■ Season your gravies with vegetables ; fry the onions to brown the gravy and use no sauces. Boil the rice and strain it. Boil the onion and chop it up ; chop the meat and the suet very small, and mix with the rice, bread-crumbs and onion ; sprinkle a little salt and cayenne pepper over it. Mix well together with a little warm stock, cook a little to make a paste. Let the mixture set in a plate ; cut into the shape of mutton cutlets, egg and bread-crumb, and fry a golden brown. Serve with fried parsley in the centre. Sufficient for sixteen cutlets. Croquets of Cold Meat. Ingredients. One pound of cold Meat. One gill of Stock. Half an ounce of Flour. One ounce of Dripping. One small Onion. Parsley. Nutmeg. Pepper and Salt. Chop the meat fine without much fat ; chop the onion fine and fry, without burning, in the dripping, add the flour and the stock ; chop the parsley fine ; boil the sauce well, and add the chopped meat and parsley, a grate of nutmeg, pepper and salt. Turn out on a plate to cool. When cold make into balls, egg, and bread-crumb, and fry in hot fat. Shepherd’s Pie. Ingredients. One pound of cold Meat. Pepper and Salt. One and a half pound of Potatoes. One ounce of Dripping. One tablespoonful of Milk, Scrub, peel, and boil the potatoes ; any remains of cold potatoes may be used instead of boiling fresh ones. Rub them through a sieve. Melt the dripping with the milk, add the potatoes to it. Cut the meat in slices, put them in a pie-dish, with pepper and salt. But a little well-seasoned gravy in the dish. Cover the pie-dish with the mashed potato, smooth it neatly with a knife dipped in hot water. Mark it over with a fork. Bake the pie for three-quarters of an hour, Beef Fritters.