Plain cookery recipes

Chop the parsley, and mix all the seasonings together. Cut the bacon in thin slices, remove the rind, then cut into neat pieces. Wipe the veal, remove the skin, and cut into pieces about two inches in length. Dip the veal into the seasonings. Place a layer of veal at the bottom of the piedish, then a layer of bacon. When the dish is half full put in the stock and the slices of hard-boiled egg, then fill the dish with the rest of the bacon and veal. Cover with the pastry, and bake. (For directions, see Beefsteak Pie, page 54-) Rabbit Pie* One rabbit. Quarter a pound bacon. Half a teaspoonful salt. Quarter a teaspoonful pepper. One hard-boiled egg. One teaspoonful chopped parsley. Pinches of grated lemon rind and herbs. About half a gill stock. Rough puff pastry. Chop the parsley, and mix all the seasonings together. Wash, joint, and blanch the rabbit, then rinse and dry the joints. Dip the pieces of rabbit into the seasonings. Place a layer of rabbit at the bottom of a pie-dish, then a layer of bacon cut in neat pieces. Add the hard-boiled egg cut in slices and the stock. Fill up the dish with the rest of the bacon and rabbit, cover with the pastry, and bake. (For directions for covering and baking the pie, see Beefsteak Pie, page 54-) Beefsteak and One pound stewing steak. One sheep-kidney. One teaspoonful flour. Half a teaspoonful salt. Kidney Pudding. Quarter a teaspoonful pepper. About half a gill stock or water. Suet pastry. Wipe the meat with a wet cloth, and cut into thin slices. Wash the kidney and remove the skin ; split the kidney and take out the core; then cut into small pieces. Mix the seasonings and flour on a plate, and dip the pieces of steak into the seasoned flour. Place a small piece of kidney and a small piece of fat on each slice of steak, and roll up the steak. Make the pastry; turn on to floured board, and roll out to about one- third of an inch in thickness, keeping the pastry round. Line a greased bowl with the pastry ; put in half of the rolls of steak, then the stock, and fill up with the rest of the steak. Trim off the edges of the pastry; knead them up lightly; roll into a round. Wet the edge of the pudding ; lay the round of pastry over the top ; press the edges together. Cover with a scalded and floured pudding-cloth. Put the pudding into a saucepan of boiling water, and cook steadily for two hours. Turn the pudding out of the basin on to a hot dish, and serve. Sausage Rolls. Half a pound Cambridge Rough puff pastry, sausages. One egg. Make the pastry. Blanch the sausages, remove the skin, and cut each sausage in half lengthways. Roll the pastry to about one-eighth of an inch in thickness. Cut it in pieces about three inches square. Place a piece of sausage on each piece of pastry ; wet round the edges, fold the paste over, press the edges together, and flake with the blade of a knife. Place the sausage rolls on a greased baking sheet, brush them with beaten egg, and bake in a hot oven for about thirty minutes. Pile the sausage rolls neatly on a dish, and garnish with parsley. Galantine of Beef. One pound stewing steak. Half a pound pork. Six ounces white bread crumbs. Two eggs. One gill stock. Pepper and salt. Pinch of allspice. Meat glaze.