Berridge House recipe book

Method. — Prick the sausages with a fork to prevent the skins bursting. Place sufficient dripping to cover the frying-pan. When hot lay the sausages in ; fry carefully, and dish on a neat slice of toast. Garnish with fresh parsley. Grilled Chop Wipe the chop, and truss it into a neat shape. Have a red fire or a very hot grill. Grease the griller bars with suet, and place the chops on. Grill, turning every two minutes with an iron spoon or tongs until done. Allow about ten minutes for a thick chop. Season and serve at once on a hot dish. Bread sauce is sometimes served with grilled chops. LESSON XIV Meat Pasty (Shepherd’s Pie) About \ lb. cold meat ■§• teaspoonful of flour, (minced), 6 or 8 boiled potatoes, ■i gill to 1 gill stock, 2 tablespoonsful of milk, gravy, or brown salt ancl pepper, sauce, -l oz. dripping or butter. Method. — Season the meat, place it in a piedish, mix the flour with the gravy, and pour it over the meat. Mash the potatoes with the dripping, milk, salt and pepper. Spread over the meat, piling it in the centre. Smooth with a knife dipped in milk. Mark nicely, and brown in the oven. Meat Cakes \ lb. cold meat, egg and crumbs, \ lb. mashed potatoes, i oz. melted fat, salt, pepper, stock or egg to bind. Method. — Mix the meat and potatoes, season, and add melted dripping, half an egg, and stock or milk if necessary. Form into a roll on a floured board. Cut into cakes of equal size. Form neatly with palette-knife, coat with egg and crumbs, and fry a golden brown. Dish in a circle. Garnish with parsley. These can be coated with milk and flour, and fried in shallow fat. Mince Cold meat (about ^ lb.) , i oz. flour, i oz. butter, ^ pt. brown stock or gravy, salt, pepper. 5 potatoes (mashed), i oz. white fat, dripping, or butter, seasoning, a little milk. - Make into border. Method. — Chop meat finely, removing fat and gristle. Make brown roux with butter and flour. Add stock ; boil well, season, add the meat, and heat through. Dish in a border of mashed potatoes and garnish with parsley. Hash of 1 dessertspoonful ketchup, seasoning, sippets of toast, dipped in parsley. Some cold meat, cut in neat pieces, 4 1 onion, 1 oz. fat, 1 oz. flour, •§• pt. stock, Method. — Fry onion (cut in rings). Remove it and brown flour, adding a little more fat if necessary. Add stock. Cook well. Season ; return onion, and add the pieces of meat. Allow all to become thoroughly hot. Serve on a hot dish, garnished with toast. LESSON XV Boiled Rabbit 1 rabbit, 1 pt. sauce (onion or Rolls of bacon parsley) . Method. — Cut off the legs at the first joint, also the ears. Remove the eyes. Remove the skins, beginning with the flaps and body, then hind legs, fore legs, and lastly the head. Wash very well in salted water. Dr}/. Truss by drawing hind legs forward, slitting them and fore legs back. Turn the head round to the side and make the rabbit lie as flat as possible. Secure with string. Place in a white lined pan with enough boiling water to cover. Simmer till tender. Boil the liver with the rabbit, then chop it finely. When rabbit is tender, place on a hot ashet, remove skewers, and coat with sauce. Garnish with chopped liver. Salt should be added to the water when half cooked. Roast Rabbit 1 rabbit, fat bacon, 2 oz. breadcrumbs, &c. bread sauce,