Plain cookery recipes

Wash the pig’s head in tepid water. Take out the brains and the eyes and throw them away. Remove any splinters of bone, and clean the head thoroughly. Blanch the head to whiten and cleanse it. Rinse well, and again cover with cold water and bring to the boil, and simmer for about two hours. When the head is sufficiently boiled, remove from the pan and take all the meat from the bones and cut into dice. Put the bones into the liquor in which the head was boiled, add the seasonings and the onion, boil up, and simmer for about an hour. Strain the liquor, add one quart of it to the prepared meat, and season well with pepper Brawn* Half a pig’s head. Twenty peppercorns. One blade of mace. Four cloves. Twelve allspice. Bunch of herbs. One onion. PLAIN COOKERY RECIPES. 52 and salt. Rinse a mould or basin with cold water, and pour in the meat and liquor, and set aside till cold. Turn out. Garnish with parsley, and serve. Liver and Bacon. One half-pound calf’s liver. One quarter-pound bacon. One half-ounce flour. Half-pint stock. One teaspoonful of Harvey’s sauce. Pinches of pepper and salt. Wash the liver in tepid water, dry it, and cut in slices about one-third of an inch in thickness. Cut the bacon in thin slices, remove the rind, place it in a frying-pan and put it on the fire, and when the fat of the bacon is almost clear turn it. Bacon takes about five minutes to cook. Lift the bacon on to a hot dish and keep it warm. Season the flour with pepper and salt, and dip the pieces of liver in this. Fry the liver quickly in the hot bacon fat When brown on one side, turn and brown on the other side. Cook the pieces of liver about seven minutes. Cut a slice to see if sufficiently cooked ; it should not look in the least red inside. Lift the liver on to the dish, and put the bacon neatly on the top of it. Mix the rest of the flour with the fat in the frying-pan ; cook until a good brown colour. Add the stock gradually, bring to the boil, and skim. Cook a few minutes ; add more seasoning if necessary. Put in the Harvey’s sauce, and pour the sauce round the liver. Raised Pie. One half-pound veal trim- mings. Two ounces bacon. One teaspoonful of chopped parsley. Pinches of pepper and salt. Pinch of powdered herbs. One! Two Salt | cu - seaso i I M Mix Cut topi i pastr : the I form ] Roll ; W 1 Dec< 1 ! a ho ]| good M One Twc . I | fillei I roui Mai | P( ! bro' coo MEAT. 53 Pastry. One half-pound flour. Two ounces lard. Salt. About one gill of milk or water. Beaten egg to glaze the pastry. Cut the veal and bacon in small square pieces, mix with seasonings, then make the pastry. Sieve the flour and salt ; boil the lard and milk or water, then pour it into the flour. Mix with a knife or hand, then knead the pastry smooth. Cut off one-third of the pastry, and keep it warm for the top of the pie. Roll out the remaining two-thirds of the pastry into a strip about one-quarter inch in thickness. Trim the edges and ends of the pastry evenly, and join them, forming the pastry into a cup shape. Fill up with the meat. Roll out remaining pastry into a round ; place on top of the pie, pressing the edges together. Make a hole in the middle. Decorate the pie neatly, brush with beaten egg, and bake in a hot oven for about one hour. When cooked, fill up with good jellied stock.