Liver and Bacon. — Cut the liver into slices a quarter of an
inch thick, and dip each slice in flour✪ Kromeskies, seasoned with pepper and
salt. Fry some bacon gently in a frying-pan, and when it is
cooked put it on a hot dish to keep warm before the fire. Lay
the slices of liver in the hot fat, and fry them first on one side
and then on the other, till they are very thoroughly cooked.
They will take about a quarter of an hour. For the gravy, mix a
dessert-spoon of brown flour smoothly with about a quarter of a
pint of water. Pour this into the frying-pan, season it, and stir
till it boils and thickens. Pour it through a strainer over the
liver, but not over the bacon. Serve very hot.
Potted Beef. —Procure i lb. of nice lean beef, free it from
skin and gristle. Put it in a jar (if at hand one with a lid), with
one tablespoon of water. Cover it closely and place in a
saucepan of boiling water ; let the water be about two inches
from the top of the jar. Stew till tender, pass it three times
MEAT.
59
through a mincing machine, with a quarter-pound of lean ham.
Mix all together with 2 oz. of butter, a salt-spoon of salt,
one of pounded mace and one of pepper, and a dust of cayenne✪ Potted Beef,
and a little gravy if needed. Pound it all together in a mortar.
Fill some small pots and cover with melted butter.
Potato Cutlets. — Boil i| lbs. potatoes well, pass through a
fine sieve, and mix in the yolks of two eggs. Season with pepper
and salt. Take about a tablespoon of the mixture and make
into balls, flatten out with a spoon, then take any kind of cold
meat chopped finely, seasoned with pepper✪ Potato Cutlets and salt • lay a little
of the meat on the potato, then place another layer of potato on
the top, press the sides together, flour, or dip them into egg and
bread-crumb. Fry a light brown.
Pork Pie (for one large pie). — 2 lbs. of loin of pork, fat and
lean mixed, cut in small pieces, and seasoned with teaspoons
of white pepper and teaspoons salt. 2 lbs. of flour, 10 oz. of
lard, 1 gill of milk, 1 gill of water, one small teaspoon of salt.
Bones and rind for gravy. Warm the flour, rub into it 5 oz. of
lard, boil up the other five ounces of lard with 1 gill of milk
and 1 gill of water, make a hole in the flour in which the other
lard has been mixed, pour in the boiling ingredients, mix first
with a knife and then press into a ball with the hands, beat well
with a rolling-pin till the paste is quite smooth. Cut off a piece
for the lid of the pie. Form the rest of the paste into a high
cone, and gradually work into a case for the meat with the hands.
When finished the case should stand about five inches in height.
Press the meat in well, put on the lid, make two holes in the top
for the steam to escape. Bake two hours or longer in a moderate
oven. The bones and rind of the pork should be put in a
saucepan with three quarters of a pint of water and eighteen
peppercorns and half a teaspoon of salt✪ Pork Pie, and stewed for two hours.
When the pie is baked pour into it gently through the holes at
the top as much gravy as it will hold ; this should be repeated two
or three times whilst the pie is cooling.
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POULTRY.
Page 43 · 5 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Liver and Bacon. — Cut the liver into slices a quarter of an inch thick, and dip each slice in flour, seasoned with pepper and salt. Fry some bacon gently in a frying-pan, and when it is cooked put it on a hot dish to keep warm before the fire. Lay the slices of liver in the hot fat, and fry them first on one side and then on the other, till they are very thoroughly cooked. They will take about a quarter of an hour. For the gravy, mix a dessert-spoon of brown flour smoothly with about a quarter of a pint of water. Pour this into the frying-pan, season it, and stir till it boils and thickens. Pour it through a strainer over the liver, but not over the bacon. Serve very hot.
Potted Beef. —Procure 1 lb. of nice lean beef, free it from skin and gristle. Put it in a jar (if at hand one with a lid), with one tablespoon of water. Cover it closely and place in a saucepan of boiling water ; let the water be about two inches from the top of the jar. Stew till tender, pass it three times
through a mincing machine, with a quarter-pound of lean ham. Mix all together with 2 oz. of butter, a salt-spoon of salt, one of pounded mace and one of pepper, and a dust of cayenne, and a little gravy if needed. Pound it all together in a mortar. Fill some small pots and cover with melted butter.
Potato Cutlets. — Boil 1 1/2 lbs. potatoes well, pass through a fine sieve, and mix in the yolks of two eggs. Season with pepper and salt. Take about a tablespoon of the mixture and make into balls, flatten out with a spoon, then take any kind of cold meat chopped finely, seasoned with pepper and salt • lay a little of the meat on the potato, then place another layer of potato on the top, press the sides together, flour, or dip them into egg and bread-crumb. Fry a light brown.
Pork Pie (for one large pie). — 2 lbs. of loin of pork, fat and lean mixed, cut in small pieces, and seasoned with teaspoons of white pepper and teaspoons salt. 2 lbs. of flour, 10 oz. of lard, 1 gill of milk, 1 gill of water, one small teaspoon of salt. Bones and rind for gravy. Warm the flour, rub into it 5 oz. of lard, boil up the other five ounces of lard with 1 gill of milk and 1 gill of water, make a hole in the flour in which the other lard has been mixed, pour in the boiling ingredients, mix first with a knife and then press into a ball with the hands, beat well with a rolling-pin till the paste is quite smooth. Cut off a piece for the lid of the pie. Form the rest of the paste into a high cone, and gradually work into a case for the meat with the hands. When finished the case should stand about five inches in height. Press the meat in well, put on the lid, make two holes in the top for the steam to escape. Bake two hours or longer in a moderate oven. The bones and rind of the pork should be put in a saucepan with three quarters of a pint of water and eighteen peppercorns and half a teaspoon of salt, and stewed for two hours. When the pie is baked pour into it gently through the holes at the top as much gravy as it will hold ; this should be repeated two or three times whilst the pie is cooling.
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Records on this page
KromeskiesLiver and BaconPotted BeefPotato CutletsPork Pie