Instruction in cookery (London School Board receipts)

1 teaspoonful of Salt. | teaspoonful of Pepper. 2 Eggs. Bread Crumbs, Parsley, and frying Fat. Method : — Put some dripping in a saucepan to melt and get hot. Have ready some bread crumbs on a paper. Break one egg on a plate and beat it up. Mix the meat, suet, crumbs, parsley, herbs, pepper and salt in a basin ; beat up the other egg and add to the dry ingredients to bind them- tog ether. Divide it in small pieces, and roll them on a floured board into balls; then dip them in the egg and roll them in the crumbs. Put them, a few at a time, in the hot fat, and fry them a nice brown ; take them up and drain well. Arrange the rissoles on a hot dish on paper, and garnish with fried parsley. Keep the fat to use again. Time, 1 hour. (6) MINCED MEAT AND MASHED POTATOES. Ingredients : — 1 1 lbs. of Potatoes. 2 lb. of Cold Meat. \ oz. of Butter, or 1 table-spoonful of Milk. I oz. of Dripping. 1 dessert-spoonful of Flour. 1| teaspoonful of Salt. 5 teaspoonful of Pepper. 2 teaspoonfuls of Sauce. 1 gill or more of Gravy. Method: — Scrub and wash the potatoes, peel them thinly, take out the eyes, and wash them in fresh water. Put some boiling water and 1 teaspoonful of salt in a saucepan ; add the potatoes, boil gently until they are tender, strain off all the water, steam dry and beat them up finely with a fork. Mix in half the pepper and the butter or milk; turn the potatoes on a dish. Shape them like a wall; keep them hot. Put meat on a board, chop it finely. Put dripping and flour in a small saucepan ; stir over the fire ; add the gravy, stir until it boils ; add rest of salt and pepper, the sauce and meat ; simmer j of an hour ; stir sometimes. Turn the meat and gravy into the middle of the potatoes. Serve hot. Time, 1 hour. (7) LEG OF BEEF STEW. Ingredients : — 1 lb. of Leg of Beef. 2 Carrots. 1 Turnip. 2 Onions. 1 oz. of Dripping. 1 pint of Hot Water. 1 table-spoonful of Flour. 1 teaspoonful of Salt. | teaspoonful of Pepper. Method : — Cut the meat into small pieces; melt the dripping in a saucepan; skin and slice the onion and fry brown in the dripping ; take it out of the saucepan ; put it on to a plate ; fry the meat brown on both sides. Strain off the fat ; return the onion to the saucepan ; pour over the water ; let it come to the boil ; skim it well. Draw it to the side of the fire, and let it simmer gently for four hours. Prepare the vegetables ; cut them into squares, and put them into the saucepan in time for them to stew with the meat for one hour before it is finished. Five minutes before serving, mix the flour, salt and pepper into a smooth paste with cold water, pour it into the saucepan, and stir it over the fire till it boils and thickens. Serve the stew on a hot dish. . \ * * Time, hours. (8) TOAD IN THE HOLE. Ingredients : — 6 ozs. of Flour. 1 Egg. 1 pt. of Milk. 1 lb. of Beef or Mutton. A pinch of Salt. \ 07.. of Dripping. Method : — Mix the Hour and salt together ; break the egg into a basin, put it in the centre of the flour ; stir in enough milk to make the mixture a smooth batter ; beat it well ; add the rest of the milk. Cut the meat into slices, and lay it at the bottom of a greased tin or pie-dish ; pour over the batter, and bake in a hot oven from one hour to one hour and a quarter. Batter is better for standing before it is cooked. -Time, 1| hours. (9)