Plain cookery recipes

Wipe, trim, weigh, and if necessary joint the meat. Plunge it into boiling salted water, boil for five minutes, skim thoroughly, then only allow the meat to simmer. Allow twenty minutes to the pound and twenty minutes over. Prepare the vegetables and cut them in neat pieces, and add them to the meat. If old, they will take about from one to one and a half hours to cook ; if young, they may be added about thirty to forty minutes before the mutton is done. When the meat is cooked, lift it on to a hot dish. Pour over either parsley or caper sauce, and garnish with the pieces of vegetable. Boiled Salt Beef. Three or four pounds of salt beef. Sufficient tepid water to cover. Carrot, turnip, onion. Dumplings. (See Suet Pastry, page 83.) Boiled greens. (See Boiled Cabbage, etc., page 75.) Wash the meat thoroughly in cold water to draw out the salt. Put it into a pan, cover with tepid water, or if the meat has been long in pickle with cold water, bring slowly to the boil, skim, and then allow to simmer. Allow thirty minutes per pound and thirty minutes over. While cooking put in the prepared vegetables, allowing for old vegetables about one to one and a half hours; for spring vegetables, about forty minutes. About half an hour before the meat is cooked add the dumplings. Serve the beef on a hot ashet. Pour over some of the beef liquor. Garnish with the pieces of carrot and turnip, boiled greens, and the dumplings. Send a sauceboat of the liquor in which the meat was boiled to table. Boiled Salt Pork and Pease Pudding. Three or four pounds of leg or spring of pork. Wash the joint, put into a pan, and cover with tepid water. Bring to the boil, skim, then simmer. Allow twentyfive minutes per pound and twenty-five minutes over. Place the joint on a hot dish, and pour over it a little of the liquor in which it was boiled, and serve with pease pudding and parsnips. Pease Pudding. oia or jam th( Half a pint of split pease. One small egg. Half an ounce of butter. jj hei Salt, pepper, and sugar. bo Soak the pease all night in water. Next day tie them loosely (to allow for swelling) in a pudding-cloth ; put them into a pan of boiling water ; boil for three or four hours till the pease are quite soft. Drain very well, and pass them through a wire sieve. Beat in the egg, pepper, salt, and sugar. Return all to the cloth, tie up tightly, and boil for twenty minutes. Turn out on a dish, or serve round the pork. lift | an ch Oi Boiled Rabbit. rel Soak the rabbit in cold water with a little salt for about three-quarters of an hour. Then wash thoroughly. Remove the eyes, liver, kidneys, heart, and lungs. Divide the rabbit H into nice joints, split the head, and soak until free from blood. Put all into a saucepan, cover with cold water, add 0 a little salt, and boil. This whitens the rabbit. Pour away the water, rinse the rabbit, and just cover it with boiling water ; add a pinch of salt, bring to the boil, and skim. Then j & simmer from one to one and a half hours. Place the joints § on a hot dish. Do not serve the head or the flaps ; these j f may be put into the stockpot. Cover the rabbit with onion Dr parsley sauce. Garnish with rolls of bacon, and serve. Note. — The onions for the sauce should be cooked in the Dan with the rabbit.