Instruction in cookery (London School Board receipts)

\ lb. Bacon. 1 dessert-spoonful of Flour. 1 gill of Water. | teaspoonful of Salt. A little Pepper. Method : — Cut the bacon into thin slices ; cut off the rind ; cut the liver into slices about one inch thick ; put a little flour on a plate ; dip the liver into it ; see it is well covered. Put thebacon in a frying-pan ; fry about 4 minutes; turn it to prevent burning. When nicely browned, put it on a dish ; keep it hot. Put the slices of liver in the pan and fry them about 10 minutes ; move them to prevent burning ; turn only once (if liked a small onioh may be peeled, then cut in thin slices and fried with the liver). When done the inside should be a brownish colour then place the liver in the middle of the dish ; keep it hot. Mix the flour, pepper and salt in a basin ; make it into a smooth paste with the water ; pour this into the pan ; stir and boil gently 5 minutes. Strain the gravy over the liver and serve very hot. Time, | hour. (93) TO FRY EGGS AND BACON. Ingredients — Eggs. Bacon. Toast. Method : — Cut the bacon into thin slices, cut off the rind, put the slices into a clean dry frying-pan, and fry them a delicate brown ; move and turn them to prevent burning. Put the bacon on a hot dish. Break the eggs, one at a time, in a cup, pour them carefully in the hot fat, and fry about two minutes. See that they do not stick to the pan or burn ; take them up with a slice or spoon and place on the dish with the bacon, pour the fat round them cut the toast in neat pieces and put round the dish. Time, ^ hour. (94) POACHED EGGS AND SPINACH. Ingredients : — 2 lbs. Spinach. 1 oz. of Butter. Eggs- Boiling Water. Salt. A little Lemon Juice. A little Pepper. Bread. * I Method : — Wash the spinach well in several waters ; pick off the stalks ; put it into a large saucepan, with sufficient boiling water to keep it from burning ; sprinkle over a little salt ; let it boil uncovered until tender. Press out all the water, cut it up very small, or rub it through a wire sieve ; return it to the saucepan with the butter, pepper and lemon juice ; stir until very hot. Toast a round of bread, cut into triangles, arrange them round a hot vegetable dish, put the spinach in the centre. To Poacli Eggs : — Put some water into a frying-pan, when it boils put in a little salt; draw the pan to one side, slip in the eggs, previously broken in a cup ; simmer until the white is set. Take them out carefully with a slice, lay them on the spinach, and serve hot. Time, 1 hour. (95) STEWED TRIPE AND ONIONS. Ingredients : — 1 lb. Tripe. 4 Onions. 1 pint of Milk. 1 dessert-spoonful of Elour. | teaspoonful of Salt. | teaspoonful of Pepper. | oz. of Butter. Method : — Put the tripe into a saucepan, cover it with cold water, let it boil up (this is to blanch the tripe), take it up, put it on a dish, cut it into pieces. Peel and cut the onions into small pieces ; put the tripe, onions and milk into a saucepan, bring it to the boil, then simmer 11 hour. Take out the tripe, arrange it nicely on a hot dish ; keep it hot. Mix the flour, salt, and pepper with a little cold milk into a thin paste ; stir it and the butter in with the milk and onions, and let it boil slowly five minutes. Pour the sauce over the tripe and serve hot. Time, 2 hours. (96) MEAT PATTIES. Ingredients : — | lb. of Flour. | lb. Dripping or Lard. I lb. Beef Steak.