Plain cookery recipes

Soak the sweetbread in cold water and a little salt for one hour, then blanch it. Lift the sweetbread into a bowl of cold water, and with the fingers pull away any fat or gristle. Tie it into a piece of muslin, place in a stewpan, and cover with hot stock or milk. Simmer gently for one hour. When the sweetbread feels tender lift it on to a square of toast and keep it hot. Break the arrowroot to a smooth paste with a little cold stock, strain it into the stock in the pan, bring to the boil, and cook from four to five minutes. Add the cream, season nicely, and pour the sauce over the sweetbread. Invalid Fruit Tart. One penny sponge cake. One egg. One teaspoonful castor sugar. One gill milk. One large apple. Two tablespoonfuls water. One dessertspoonful sugar. Boil the two tablespoonfuls of water with the dessertspoonful of sugar for five minutes, then put in the peeled and sliced apple. Cook till tender. Beat the apple smooth, and put it at the bottom of a greased pie-dish. Cut the sponge cake into thin slices, and place these on the stewed apple. Beat up the egg, add the teaspoonful of castor sugar and the milk, and pour over the sponge cake. Let the pudding stand for a few minutes, then bake in a moderate oven for about fifteen or twenty minutes until the custard is set. Calf's-foot Jelly For the Stock. One ox-foot or two calf’s feet. Five pints cold water. Cut the foot into four or six pieces, and remove all marrow and fat. Wash and scrape it well in warm water, put it in a deep pan, and cover it with cold water. Bring it to the boil and rinse well, then return it to the pan with the five pints of water. Simmer slowly from six to seven hours, then strain it through a hair sieve into a basin, and allow it to become cold. To Clear the Jelly. To every pint of stock allow — Half a gill lemon juice. One gill sherry. Three ounces loaf sugar. Two cloves. One inch of cinnamon stick. Rind of one lemon. One shell and white of egg. Two or three sheets of gelatine if stock is not very firm. Half a gill brandy. Carefully remove every particle of grease from the stock with a spoon dipped in hot water, then wipe the surface with a cloth wrung out of hot water. Rinse a well-lined deep pan, and into it put the stock, gelatine (if required), sherry, cloves, and cinnamon. Wash, dry, and peel the lemon thinly, and add peel and lemon juice to the other ingredients. Then add the white of egg and shell (washed and crushed). Place this over the fire and whisk it briskly till a good froth rises and it is just beginning to boil ; then remove the whisk, and allow the contents of the pan to boil well up to the top of the pan. Draw the pan to the side of the fire, cover it with a plate, and allow it to settle for ten minutes. Tie a linen cloth to the four legs of a kitchen chair turned upside down. Pour a basin of boiling water through the cloth, then pour the jelly carefully through into a scalded bowl, and add the brandy. Strain the jelly three or four times till it is perfectly clear, then cover it with a blanket and allow it to drip through. Rinse a mould or basin with cold water, and when the jelly is cold, but not set, remove the froth from it and pour it gently into the mould. When set, dip the mould in warm water and turn out the jelly.