Sea Cookery

When roasting meats have a sharp heat at first, and after a little time has elapsed reduce the heat, to allow the joint to cook right through without burning the outside. Baste the meat regularly and often whilst it is cooking, to ensure a well-flavoured joint. The length of time to cook depends on the size and thickness of the joint and the heat to which it is exposed. As an average joint is about 5 lbs. weight, the time to cook one of that size is about one and a half hours. It should be remembered that freshly-killed meats take longest to cook, and in cold weather meat takes longer to cook than in hot weather. Boiled beef should be placed in boiling water, not cold, and brought quickly to the boil again. Then draw to one side of the fire and allow to simmer slowly until cooked. Allow to simmer fifteen minutes to each pound weight of the joint and fifteen minutes over. The liquor in which the meat is boiled must be used for soup, as there is much nourishment in it. Cut the liver into slices quarter inch thick, and the bacon into pieces two inches long. Fry the bacon, remove it from the pan, and fry the liver in the bacon fat. Remove the liver and stir into the pan the tablespoonful of flour until it turns a rich brown, then add the water, and pepper and salt to taste. Pour the gravy into a sauce pan, add the liver and bacon, simmer gently for thirty minutes, dish up, and serve. ROAST BEEF OR MUTTON. BOILED BEEF. STEWED LIVER AND BACON. 1 lb. liver ½ lb. bacon 1 tablespoonful flour 1 pint water pepper and salt SCALLOPPED LIVER. 1 lb. liver 1 small onion 1 tablespoonful dripping 1 tablespoonful flour 1 saltspoonful mixed herbs salt and pepper to taste ½ pint water Cut the liver into very thin strips and fry brown. Peel, and chop the onion small. Put the dripping into a pan, when hot add the flour and stir until brown, add the water and allow to boil up, then add the onion, herbs, liver, and salt and pepper to taste. Keep it just below the boiling point for thirty minutes. Pile the liver on a hot dish, pour the gravy over, garnish with parsley, and serve with sippets of toast. BAKED LIVER 1 lb. liver slices of bacon 3 tablespoonfuls white crumbs 3 tablespoonfuls chopped mushrooms 1 teaspoonful chopped parsley WITH BACON. 1 tablespoonful finely chopped onion pepper and salt 1 dessertspoonful of Harvey’s or Worcester Sauce a few brown crumbs Cut the liver into strips one inch wide and half inch thick and lay them side by side in a well-greased baking tin. Mix together the white crumbs, mushrooms, parsley, and onion, and season with pepper and salt and pile the mixture on the strips of liver. Put a piece of bacon over each and bake in a moderate oven for forty-five minutes. Take out the liver carefully and put on to a hot dish. Add the sauce to the gravy and pour that round the liver. Sprinkle brown crumbs over all, and serve garnished with sprays of parsley. STEWED STEAK WITH CHESTNUTS. 1 lb. steak 1 onion 14 chestnuts 1 tablespoonful flour 1 tablespoonful dripping 1 dessertspoonful Harvey’s Sauce 1 dessertspoonful tomato ketchup salt and pepper 1 pint stock or water