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

1. Cut the meat into dice and place in an earthenware jar with the butter. Cover with a lid and tie down with brown paper. 2. Place the jar in a large saucepan half full of boiling water. When partly cooked add the ground cloves, grated nutmeg, allspice, ground mace, salt and cayenne to taste. 3. Cook the meat until it is quite tender. 4. Pound in a mortar until the meat is a smooth paste. Add sufficient melted butter and press into small pots, 5. Cover with a thin layer of melted butter, PRESSED BEEF Ingredients : A round of brisket of Beef Salt Saltpetre Vinegar One dessertspoonful of Peppercorns One handful of Sugar. 1. Put the joint into a large vessel and cover it with salt, adding one tablespoonful of saltpetre to every four ounces of salt. 2. Add enough water to come half-way up the sides of the meat. 3. Add one teacupful of vinegar to every pint of water. Add the peppercorns and sugar. 4. The meat must be turned every day for a fortnight in cold weather, and for at least one week in warmer weather, with a wooden spoon and fork. 5. Before cooking, wash away the salt, place in a jar, just cover with hot water and simmer in the oven until tender. 6. Leave in the water until nearly cold, and then place between two flat vessels such as a tray and paste-board, with a heavy weight on top. N.B. — The joint may be obtained from the butcher ready salted. RAGOUT OF TURKEY Ingredients : Cold Turkey Two small Onions Blade of Mace Half a small Parsnip Bunch of Parslev N One tablespoonful of Ketchup Half a teaspoonful of Anchovy Sauce Half an ounce of Butter Yolk of an Egg.. 1. Cut any remains of meat from the bones of the turkey and remove the skin. 2. Put the bones with sufficient stock to cover them into a saucepan. Add the parsley, mace, chopped onion, parsnip and pepper and salt to taste. 3. Simmer for forty minutes, then strain through a wire sieve into a clean pan. 4. Lay the pieces of turkey in the stock and simmer slowly for thirty minutes. 5. Thicken the gravy with the butter, rolled in equal quantities of flour and cornflour. 6. Stir in the ketchup and sauce, remove the pan from the fire and stir in slowly the well-beaten yolk of egg. 7. Serve very hot with a dish of mashed potatoes. RISSOLES Ingredients : About eight tablespoonfuls of minced cold Meat One tablespoonful of Bacon or Ham One small Onion One dessertspoonful of chopped Parsley A little grated Lemon Rind Thyme One Egg Half an ounce of Dripping One ounce of Flour One gill of Stock Bread Crumbs. 1. Remove the skin and gristle from the meat and bacon and mince finely. 2. Chop the onion and parsley. 3. Melt the dripping in a stewpan and fry the onion, dredge in the flour, add one gill of stock, bring to a boil and remove from the fire. 4. Add the meat, bacon, parsley, lemon rind, thyme, pepper and salt to the sauce, and make the mince very hot, turn out on to a plate to cool. 5. Flour the hands and form into small balls. Dip into egg and then into the bread crumbs. 6. Fry in boiling fat a golden brown. 7. Place on a hot dish, covered with an ornamental dish paper , and garnish with parsley. Serve with a tureen of brown gravy. ROAST DUCKS Ingredients : Two plump Ducks Two pounds of Onions Two tablespoonfuls of Bread Crumbs A few sprigs of Sage Pepper and Salt.