Berridge House recipe book

Method. — Cut beef into neat pieces. If very tough, dip each in vinegar to soften the fibres. Prepare and cut vegetables into dice, place in stewpan with the meat and water. Simmer gently till tender (two to three hours). Have flour blended with half gill of water. Add and stir till it boils and cooks the flour. Season and pile on hot ashet. N.B. — For household cookery use beefsteak, and brown meat and onion in i oz. white fat. Cut best part of carrot and turnip into neat shapes. Cook separately and use to garnish the dish. The rough pieces are used to flavour the stew, and strained off when meat is dished. LESSON XI. Roast Beef Sirloin, rib, or any suitable joint for roasting. Weigh meat and calculate time for cooking, according to size and shape. Allow about fifteen minutes to each lb. and fifteen minutes over. Wipe the meat. Place dripping for basting on roasting pan, allow it to become hot. Place meat on trivet, baste it, and return to oven, which must be very hot, until the outside of the meat is sealed up and browned. Baste very frequently till done. Place on hot ashet. Pour off fat. Sprinkle salt on tin, stir among the sediment and brown it. Add sufficient stock or water to make the required gravy. Add pepper and boil up. Remove any grease. Pour a little round the joint, and serve the remainder in a hot sauceboat. Serve with Yorkshire pudding (Lesson XXXII.). Rolled Stuffed Breast of Mutton 1 breast of mutton (boned), stuffing, 3 oz. breadcrumbs, £ teaspoonful of thyme and marjoram, i-| oz. suet, dripping, to baste, 2 oz. 1 egg> 1 dessertspoonful of chopped parsley, seasoning. Method. — Carefully remove bones frommutton. Wipe the meat. Bat out if necessary. Make stuffing and spread it over the meat. Roll up and fasten securely with string or tape. Calculate time for roasting, allowing twenty-five minutes to each lb. and twenty-five over. Baste frequently. The bones should be simmered in water to make stock for gravy. When done pour off all the fat. Sprinkle in salt, and make gravy in the usual way, or, if a thickened gravy is required, leave a little fat with the sediment, and brown one dessertspoonful of flour in it before adding the stock. Roast Pork Pork may be roasted in the same way as beef, allowing twenty-five minutes to each lb. and twenty-five minutes over. Serve with gravy from which all grease has been removed, and apple sauce. It may also be stuffed with the following : Sage and Onion Stuffing 4 large onions, i teaspoonful of sage, lb. breadcrumbs, salt, pepper, milk or egg to bind. Method [use half the quantity for small joint). — Parboil and chop the onions. Mix all the ingredients together, season well, and bind with egg or milk. Use to stuff meat, or bake in a wellgreased dripping-tin till cooked and firm. Cut in squares, dish on dish-paper on hot ashet. Roast Heart 1 sheep’s heart, 2 tablespoonsful of breadcrumbs, Small piece onion (chopped), i teaspoonful of chopped parsley, i dessertspoonful of chopped suet. I teaspoonful of herbs, salt and pepper, milk to mix.