Artizan recipes

Quarter pint of Milk. Half ounce of Fat. Dessertspoonful of Flour. Mode of Work. — Parboil the onions for one hour, drain and add quarter pint of milk and fat. Simmer very gently for one hour. Mix in a basin dessertspoonful of flour with one tablespoonful of milk, a little pepper and salt. Add this to milk and onions, boil up and serve on a hot dish. Tomatoes. Ingredients. One pound of Tomatoes. Half ounce of Fat. Mode of Work. — Choose tomatoes of one size. Wipe them and remove the stalks. Place them in a saucepan with the fat. Set over a very gentle heat and cook till tender. Time varies from fifteen to twenty-five minutes. Add seasoning. Serve on a hot dish. Note. — Tinned tomatoes can be cooked in this way. Green Vegetables. Ingredients. One pound of Greens. One tablespoonful of Salt. Two quarts of boiling Water. Soda to cover Threepenny-piece. Mode of Work. — Put the water on to boil. Pick off the yellow or tough leaves. Split stems. Wash well in cold salted water. When water in saucepan boils, add salt and soda. Drain the greens and add them. Boil with lid off from twenty minutes to one hour. Drain and press well in a colander. Leave cauliflower and Brussels sprouts whole. Dish on a strainer or on an inverted saucer. N.B. — Peas require shelling and beans slicing. A little sugar is often added to the water they are cooked in. They are not pressed and are frequently tossed in the saucepan in a little fat. Spinach. Mode of Work. — Wash the leaves very thoroughly. Place in saucepan on the hob. Sprinkle with salt and reduce slowly. LESSON V, Shepherd’s Pie. Ingredients. Quarter pound of cooked Meat. Two tablespoonsful of Gravy. Three-quarter pound of mashed Potato. Quarter ounce of Fat. Gravy. Quarter ounce of Fat. One tablespoonful of Onion. Half gill of Stock. One teaspoonful of Flour. Pepper and Salt. Mode of Work. — Grease the pie-dish. Line it with potato. Cut the meat up into small dice. Lay it in the dish and add gravy. Cover with potato, put little pieces of fat over the top. Make hot and brown. Time about ten minutes in quick oven. Meat Shape. Ingredients. Four ounces of mixed Meat. Four ounces of cooked Potato. One ounce of Bread. One teaspoonful of cooked Onion. Fat to grease basin and paper. Two tablespoonsful of Milk. Half teaspoonful of Salt. Quarter teaspoonful of Pepper. One tablespoonful of Brown Crumbs. Mode of Work. — Chop the meat. Soak the bread in the milk, beat it up with a fork. Rub the fat on basin and paper. Coat the basin with breadcrumbs. Mix all the other ingredients together, and put them in the greased basin. Cover with greased paper and steam one hour. This mixture may be formed into balls, coated with egg and breadcrumbs, and fried in hot fat as rissoles. Curry. Ingredients. Quarter pound of cooked Meat. Half ounce of Fat. Two tablespoonsful of Onion. One tablespoonful of Curry Powder. One teaspoonful of Flour. One and a half gills of Water or Stock. Quarter teaspoonful of Salt. Mode of Work. — Make the fat quite hot, peel, slice and mince the onion, and fry it in the hot fat. When brown, add the curry powder and flour, and then the water gradually. Simmer for fifteen minutes and cool. Then add the meat cut into dice. Re-heat, add salt, and pour into centre of the dish with wall of rice round. Boiled Rice. Ingredients.