The handy dictionary of cookery

Take an old iron pan, make it quite hot, rub it over with a little dripping, then put into it half a pound of brown sugar ; stir it over the fire with an iron spoon until it is all melted and a dark brown liquid ; remove it from the fire and allow it to cool fifteen minutes, then pour into it half a pint of boiling water; return it to the fire and stir carefully till quite smooth ; when it is cool pour it into a bottle and cork it tightly. Brown Sago Soup. To make four quarts. Put into water odds and ends of bones— beef bones, or other, or the gravy from under dripping. When boiling add a little of every kind of flavouring vegetable, including celery or celery seed, marjoram, bay leaf, &c. ; boil slowly for five hours ; strain ; take half a pound of sago (which takes longer to cook than tapioca), boil it in the strained stock for an hour at least ; season with pepper and salt to taste. Serve hot. Brown Sauce for Steaks, Cutlets, &c. Melt in a pan two ounces of butter ; brown in it a piece of turnip, carrot, celery, and onion. When this is done stir in a tablespoonful of flour and three-quarters of a pint of good stock ; stir carefully to boiling ; add a saltspoonful of salt and half as much pepper, a tablespoonful of ketchup and browning. Strain the sauce into a gravy-boat for use. Brown Soup. Take three pounds of shin of beef, cut it up, break up the bone, remove the marrow from it ; melt one ounce of butter in a pan with the marrow ; when it is quite hot put in the meat and bone ; brown them well, also a piece of turnip, carrot, celery, and onion ; cut up into small pieces, then add three quarts of cold water ; bring quickly to the boil ; throw in half a teaspoonful of salt, twelve cloves, and twenty peppercorns; simmer slowly five hours; strain; return it to the pan ; break a tablespoonful of rice-flour with a tablespoonful of ketchup and Harvey’s sauce ; pour it into the soup ; boil five minutes, and if needful add a spoonful of browning ; remove every particle of fat from the surface, and if possible always prepare the stock a day before it is wanted for use, as the fat is much easier to remove when the stock is cold. Buns. Put into a bowl a pound and ' a quarter of flour ; cream one ounce of German yeast with a teaspoonful of sugar; make a pint of milk just new milk warm ; strain the yeast into the flour, add the milk, beat well ten minutes, cover with a cloth, set to rise in a warm place one hour. Put into a separate bowl three-quarters of a pound of flour ; rub finely into it a quarter of a pound of butter, a quarter of a pound of sugar, two ounces of candied peel, finely cut up, a quarter of a pound of sultanas carefully picked ; mix these well together, then drop in two eggs. When the mixture in the first bowl is well risen, mix the contents of the two bowls well together ; beat it with the hand twenty minutes ; set it to rise again an hour, then form it into oblong buns ; place them on a greased baking tin to prove ten minutes. Bake in a quick oven ten minutes ; when nearly done brush over with egg and sugar and return them to the oven to brown. Butter Biscuits.