Berridge House recipe book

Method. — Put the head in a pan with enough cold water to cover. Boil one hour and a half, or longer if not tender. Remove it from the saucepan, take the flesh from the bones, return the bones to the pan, then add the seasoning. Boil till reduced to one pint. Cut the meat into small pieces. Strain the liquor. Put into the saucepan with pieces of meat. Boil all, and put into a mould which has had cold water standing in it. A little dissolved gelatine may be added. Pickle for Pig’s Head, Meat, &c. i gallon water, i lb. salt, 6 o z. brown sugar, § oz. saltpetre. Method. — Let all the ingredients come to the boil. Boil live minutes, skimming the whole time. Set aside to cool. Put into a pan, and put the meat in for three or four days to pickle. Pickle for one Ham i quart strong beer, | lb. treacle, \ lb. coarse sugar, | oz. saltpetre, 1 oz. coriander seeds, 2 oz. juniper berries, i oz. each of pepper, allspice, cloves, saltpetre and a few heads of shallots, all to be ground very fine. Boil together for a few minutes. When cold, pour over the ham, and rub it every day for three weeks. Dry, and smoke if desired. The ham should previously be salted for a fortnight ; and if saltpetre is used when salting, it is an unnecessary ingredient in the pickle. Pickle for Tongues or Hams 8 quarts water, 2 lb. coarse sugar (Foot), 2 1 lb. common salt, 2 lb. bay salt. \ lb. saltpetre, Method. — Mix the above together. Well rub the meat with the sugar, and let it well drain before putting it into the pickle. A small ham should lie a fortnight in pickle ; a large one three weeks ; a tongue twelve days ; and beef according to size. They may be used from the pickle ; but if dried, let them drain well, then dry them thoroughly. Can be smoked, if liked. Curried Lentils | lb. split lentils, 3 medium-sized onions, 3 oz. butter or ch ipping, pinch salt, 1 dessertspoonful curry rice border, powder, Method. — Wash and steep lentils overnight. Chop the onions finely. Melt the butter in a lined pan. Add lentils, onions and curry powder. Cover closely and saute gently till all quite cooked. If very dry, a little stock ma3’ be added. Dish in centre of a rice border. Beans and Bacon lb. haricot beans, 1 onion, l lb. fat bacon, pepper and salt. Method. — Wash and soak the beans overnight. Place in a pan and well cover with cold water. Add the onion. Simmer till beans are tender, one to two hours. Fry the bacon, and, after taking from the pan, place in the beans and stir gently till they have absorbed the fat ; but do not let brown. Season. Pile on hot dish. Garnish with the bacon. Cauliflower in Batter i parboiled cauliflower. Batter 2 tablespoonsful breadcrumbs, i egg, 3 tablespoonsful flour, \ pint milk. | teaspoonful salt, Method. — Mix flour and crumbs. Beat up egg ; add it whole to flour, then mix with milk till of coating consistency. Beat well. Lay aside half an hour. Divide cauliflower into natural sprigs. Coat with batter. Fry in hot fat. Drain. Dish immediately. Garnish with coralline pepper. Turnip Pudding a la Russe