Rub y oz. dripping finely into the bread crumbs ; chop the onion small ; add it to the bread crumbs with the sage, salt, and pepper. Stir in the milk to bind the mixture ; roll this into the meat ; fasten the roll with string. Melt the 2 oz. dripping ; roast the roll in the oven or in a pan, basting with the melted dripping. Roast Fowl. — Required: a young fowl, 2 oz. dripping✪ Roast Fowl. For drawing and trussing a fowl, see page 84. Melt the dripping in the dripping-pan ; hang MEAT — BROILING, BOILING. 65 the fowl before the fire, and baste constantly while roasting. Cook for from three quarters of an hour to an hour. Make the gravy as for other roasted meats (see page *0) Stock made from the giblets may be used instead of boiling water. Serve with fried sausages or bacon round it; and with bread sauce served in a separate dish. X.— BROILING. Beefsteak. — Required : lb. steak, 1 small pinch salt. Have the steak newly cut from old-killed beef. It should be about 1 inch thick. Cook for about ten to fifteen minutes, according to general directions (page 40). When ready, sprinkle a pinch of salt over it. Serve immediately, and very hot. Mutton-steak may be cut from the leg. Chop. — Required: 1 chop, x small pinch salt. Have the chop newly cut from old killed mutton ; it should be from three quarters of an inch to an inch thick. Cook for about ten to fifteen minutes, accord- ing to general directions (page 40). When ready, sprinkle a pinch of salt over it. Serve immediately, and very hot. XI.— BOILING. The liquid in which meat has been boiled should be used for soups and gravies. Leg ( Scotch , gigot) of Mutton. — Cut off the shank and use it for soup or gravy. Boil according to general directions (page 41). Serve with pieces of boiled carrot and turnip placed round the leg, and cover with caper sauce. Corned Beef. — Cook according to general direc- tions. Serve with boiled greens, carrot, and turnip arranged round the meat, and some of the liquor it 66 MEAT— BOILING. has been cooked in as gravy. Norfolk dumplings may be served with corned beef. A Ham. — If the ham is very salt and dry, soak in warm water for a day and a night; if not, twelve hours are sufficient. Put the ham into a large pan, cover it well with cold -water, bring slowly to the boil, skim well, and simmer gently till tender. A ham weighing io lbs. will take about four hours to cook. When ready, peel off the rind carefully, and dredge over with finely-sifted bread-crumbs, slightly browned previously in the oven or before the fire. If the ham is wanted cold, place it, after the rind has been removed, in a large basin ; cover it with the hot water it has been boiled in, removing the fat floating on the top. When cold, remove the ham and dredge it with the browned bread- crumbs. Boiled Fowl. — Required: i fowl; *4 oz. butter; boiling water ; i teaspoonful salt✪ Boiled Fowl. Butter a piece of kitchen paper, and fold the fowl in it. Put the fowl in a saucepan, and cover it well with boiling water; add the salt, and boil slowly from an hour to an hour and a half, according to the age of the fowl. Remove the fowl from the saucepan without pricking it with a fork ; take it out of the paper, and allow it to stand a few minutes till the steam has escaped; place it on a dish, and cover with egg sauce. Serve with fried sausages or bacon round it.

AI-modernized reading of the original text

Rub y oz. dripping finely into the bread crumbs ; chop the onion small ; add it to the bread crumbs with the sage, salt, and pepper. Stir in the milk to bind the mixture ; roll this into the meat ; fasten the roll with string. Melt the 2 oz. dripping ; roast the roll in the oven or in a pan, basting with the melted dripping. Roast Fowl. — Required: a young fowl, 2 oz. dripping. For drawing and trussing a fowl, see page 84. Melt the dripping in the dripping-pan ; hang MEAT — BROILING, BOILING. the fowl before the fire, and baste constantly while roasting. Cook for from three quarters of an hour to an hour. Make the gravy as for other roasted meats (see page *0) Stock made from the giblets may be used instead of boiling water. Serve with fried sausages or bacon round it; and with bread sauce served in a separate dish. X.— BROILING. Beefsteak. — Required : lb. steak, 1 small pinch salt. Have the steak newly cut from old-killed beef. It should be about 1 inch thick. Cook for about ten to fifteen minutes, according to general directions (page 40). When ready, sprinkle a pinch of salt over it. Serve immediately, and very hot. Mutton-steak may be cut from the leg. Chop. — Required: 1 chop, x small pinch salt. Have the chop newly cut from old killed mutton ; it should be from three quarters of an inch to an inch thick. Cook for about ten to fifteen minutes, according to general directions (page 40). When ready, sprinkle a pinch of salt over it. Serve immediately, and very hot. XI.— BOILING. The liquid in which meat has been boiled should be used for soups and gravies. Leg ( Scotch , gigot) of Mutton. — Cut off the shank and use it for soup or gravy. Boil according to general directions (page 41). Serve with pieces of boiled carrot and turnip placed round the leg, and cover with caper sauce. Corned Beef. — Cook according to general directions. Serve with boiled greens, carrot, and turnip arranged round the meat, and some of the liquor it MEAT— BOILING. has been cooked in as gravy. Norfolk dumplings may be served with corned beef. A Ham. — If the ham is very salt and dry, soak in warm water for a day and a night; if not, twelve hours are sufficient. Put the ham into a large pan, cover it well with cold -water, bring slowly to the boil, skim well, and simmer gently till tender. A ham weighing io lbs. will take about four hours to cook. When ready, peel off the rind carefully, and dredge over with finely-sifted bread-crumbs, slightly browned previously in the oven or before the fire. If the ham is wanted cold, place it, after the rind has been removed, in a large basin ; cover it with the hot water it has been boiled in, removing the fat floating on the top. When cold, remove the ham and dredge it with the browned bread- crumbs. Boiled Fowl. — Required: i fowl; *4 oz. butter; boiling water ; i teaspoonful salt. Butter a piece of kitchen paper, and fold the fowl in it. Put the fowl in a saucepan, and cover it well with boiling water; add the salt, and boil slowly from an hour to an hour and a half, according to the age of the fowl. Remove the fowl from the saucepan without pricking it with a fork ; take it out of the paper, and allow it to stand a few minutes till the steam has escaped; place it on a dish, and cover with egg sauce. Serve with fried sausages or bacon round it.

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