Easy dishes for small incomes, or, The housewife's guide to practical cookery

1. Soak three or three and a half pounds of bacon in warm water for an hour or two. 2. Place in a large saucepan with plenty of cold water. 3. Put it on the fire, heat gradually, skimming off any fat as it rises to the surface. 4. Allow about forty or forty-five minutes to each pound of bacon. 5. When cooked, remove from the pan, peel off the skin and cover with grated bread crumbs, BOILED BEEF Ingredients : Five or six pounds of brisket of Beef One tablespoonful of Salt One tablespoonful of Allspice Two Onions Two Turnips Two Carrots One ounce of Butter Two tablespoonfuls of Flour One quart of Gravy One tablespoonful of Ketchup Pepper and Salt. 1. Boil the beef gently, in sufficient water to cover it, for five or six hours. 2. Add the salt, allspice and the vegetables. 3. Melt the butter in a stewpan, add the flour and mix until smooth with a wooden spoon. 4. Pour the gravy gradually into the stewpan, add the ketchup, and some carrots and turnips cut into shapely pieces. 5. Stew until the vegetables are tender and then season with pepper and salt. 6. Dish the beef, pour the sauce over and serve at once. TO BOIL A HAM Ingredients : One Ham Two Carrots Two Onions Herbs. 1. Soak in tepid water over night. 2. Scrape and trim the ham and place in a very large pan of cold water. 3. Heat gradually and skim off the fat as it rises. 4. Throw into the water one or two carrots and onions, and some fresh herbs. 5. Simmer for about five hours, less for a small ham. 6. Remove from the pan and peel off the skin carefully, 7. Cover with grated crumbs from a crust of bread. 8. Put a paper frill round the knuckle. BOILED MUTTON AND PARSLEY SAUCE Ingredients : Two pounds of Middle Neck One ounce of Pearl Barley or Rice Half a teaspoonful of Salt Half an ounce of Butter Half an ounce of Flour Two sprigs of Parsley Two pints of Boiling Water. 1. Wash the mutton and place in a saucepan with the boiling water. 2. Wash the barley or rice, and throw it into the boiling water with the salt. 3. Skim occasionally, draw the saucepan to the side of the fire and simmer gently for two hours. 1. Wash and chop the parsley finely. 2. Put the butter in a saucepan and melt over the fire. 3. Add the flour and stir until smooth with a wooden spoon. 4. Stir in a gill of broth from the mutton and boil until it thickens. 5. Place the mutton on a hot dish and pour the sauce over. BOILED RABBIT 1. Wash and dry the rabbit and truss with the head fastened to the side with a skewer. 2. Place in boiling water and simmer for three quarters of an hour. 3. Serve on a hot dish and pour over onion or parsley sauce. BROILED BEEF STEAK Ingredients : A Steak from the middle of the Rump, one inch thick Dripping Pepper Butter Salt Parsley. 1. Dip the steak into heated dripping and dust with pepper. 2. Put it on a well greased and heated gridiron and place over a clear fire. 3. Turn the meat, to prevent it being scorched, with steak tongs. A fork would probably pierce the meat and the gravy would be lost. 4. Ten minutes is the usual time to allow for the cooking of each steak. 5. Serve quickly on a hot dish, put a piece of butter on top and sprinkle with pepper and salt. 6. Garnish with parsley.