Berridge House recipe book

Method. — Cleanse the heart thoroughly, removing tubes and any blood from centre. Remove flaps of muscle from base. Mix the stuffing, season well, and bind with the milk. Place in centre. Sew up or skewer the opening. Make 2 oz. fat hot in a pan. Brown the heart, draw to side of the stove. Put on the lid and cook gently for an hour and a half, or till tender. Baste constantly. When done, pour off some of the fat. Stir in about one dessertspoonful of flour. Brown it. Add one gill of water, season, boil up, pour round the heart. This may be. done in the oven if liked. LESSON XII Boiled Mutton Joint the meat, if necessary, so that it can be easily carved. Remove chine bone, gristle or any superfluous fat present. Weigh it. Wipe and tie into a neat shape. Plunge into a pan of boiling water. Boil for five minutes to seal outside. Simmer gently till tender. Allow twenty minutes to each lb. and twenty over for joint, such as leg. Coarser pieces take longer. Small joints take longer to cook in proportion to large ones. Salt should not be added till meat is half cooked. All scum should be removed. Carrots, turnips, and onions may be boiled with the. meat. When done, place on hot dish. Coat with caper or parsley sauce, and arrange the vegetables round the dish in piles. Boiled Salt Beef, Pork, or Bacon Pork or bacon may be boiled in the same way ; but these should be placed in tepid water to begin with, instead of boiling water. When done, dish the beef or pork on a hot ashet, with piles of vegetables round. A jug of stock may be served with it, or mustard sauce, if liked. Boiled Ham Method. — Soak ham in cold water for several hours. Scrape it, and put into tepid water with an onion stuck with cloves. Bring to the boil, and boil for five minutes. Simmer till tender, remove any scum as it rises. When done, allow to cool in the liquor ; then remove the skin, and either glaze or sprinkle with browned crumbs. Method. — Wash the head thoroughly. Allow it to lie in salt and water. Trim, cleanse thoroughly, removing all the nose bones and the brain. Place in cold water and bring to boil. Pour off the water and scrape if necessary. Wash well and place in boiling water. Simmer for about three hours till tender. The brain should be well washed, after soaking in salt and water, tied in a piece of muslin and cooked with the head for about one hour. When done remove the meat from the bones. Dish and coat with parsley sauce. Garnish with the tongue (skinned) and the brain seasoned and chopped, and placed in piles round the dish. Method. — Wash the liver thoroughly, dry it, and cut it in slices. Remove any tubing. Cut the bacon into thin slices ; fry it in a hot pan. Keep bacon hot. Dip slices of liver into flour, well seasoned with salt and pepper. Fry in the bacon fat ; when browned and thoroughly cooked dish with bacon round or piled on top. If there is Boiled Sheep’s Head LESSON XIII Liver and Bacon i lb. liver, ^ lb. bacon, i oz. seasoned flour, \ pt. water. too much fat remaining in pan pour a little away. Stir remainder of flour in, brown it, and add the water. Boil well ; if sufficiently seasoned pour round the dish. Sausages on Toast