Cookery for busy lives and small incomes

Method. — Cut the pork into small pieces, put them in a saucepan or stewing-jar, with the onions sliced from top to bottom, and the carrots, turnips, and potatoes cut into quarters. Well cover with water, and cook gently for an hour and a half, then add the cabbage shredded, and cook for a quarter of an hour longer, adding more water if necessary. Season nicely with pepper and salt. Bacon and Haricot Beans Cook the haricot beans as directed in the chapter on vegetables. Fry some rashers of bacon in a frying-pan. Heap the beans in the middle of a hot dish, place the bacon round them, and pour the fat from the pan over the beans. Sausages and Apples Put the sausages into a cold frying-pan with a little dripping, and heat slowly, as they are apt to burst if put into a hot pan. If they have bread in them, prick them with a fork. Fry with them some slices of apple which have been cored but not peeled. Sausages and Potatoes Proceed as in foregoing recipe, frying potatoes sliced instead of apples. Cold potatoes sliced may be used for this purpose. Macaroni and Pork Pie Ingredients. — i lb. macaroni, 1 lb. pork, 6 sage leaves, 1 onion, parsley. Method. — Break the macaroni and throw it into boiling water, boil for twenty minutes, then put into a pie dish with the pork cut small, the onion chopped, and the sage leaves powdered. Pour in a little of the water the macaroni was cooked in, or any stock, and season well with pepper and salt, cover with a pie crust, and bake for an hour. Rice and Pork Pie Proceed as directed in foregoing recipe, using a cupful of rice instead of macaroni ; boil it for ten minutes before using. Cow-heel If the cow-heel has not been boiled, scald it as directed in recipe for working man’s turtle soup. Well wash it, cut into four parts and put it into a saucepan and cover with cold water, and boil gently from five to six hours. Thicken the liquor with flour, and add a teaspoonful of finely chopped parsley, season with pepper and salt to taste. Pour the gravy over. A more savoury dish will be made if some carrots, turnips, and onion, with a little thyme and marjoram, are cooked with the heel. Cow-heel from a tripe dresser will not take more than two hours to cook. Ox Cheek Buy this without the bone. It is sometimes possible to get it at the tripe shops at 5d. the pound. Cook it as directed for stewed shin of beef. A cow-heel and ox cheek stewed together make a delicious dish. Sheep’s Trotters Cook them like cow-heel for about four hours, or until the bones will come out, and dish in the same manner. They are very good plain, with a little vinegar and mustard. Sheep’s Hearts Stuff them with veal forcemeat or sage and onion stuffing, and roast or bake them as directed for bullock’s heart. They will take about two hours ; or they may be stewed in a saucepan or jar, or they may be roasted or baked for an hour, and then cooked in batter as toad in the hole. Stewed Ox Kidney Ingredients. — An ox kidney, 3 lbs. of potatoes, 2 large onions, pepper and salt.