The paper-bag cookery manual

Bone a small shoulder of mutton, lay out the meat flat on a board, skin downwards, and rub in a mixture of salt, sugar, pepper, mace, ginger, and cloves, using only a very little of each ; roll up the meat and keep in the larder till the next day. Repeat this operation for three or four days, then roll up the meat, wrap up securely in a greased paper-bag, and tie it with string. Place it in a hot oven on a grid shelf, and cook for about 2 hours, more or less, according to size; remove the string and paper and serve hot or cold. If served hot, pour over some gravy or thin brown sauce, and if served cold, the joint should be brushed over with liquefied meat glaze or “Lemco” when cold. Calf’s Liver and Bacon. Wipe about a pound of calf’s liver and cut it into rather thin slices, dip each slice into seasoned flour, namely, flour mixed with enough salt and pepper to taste. Cut thinly, six or eight slices of streaky bacon, remove the rind, and place the bacon neatly inside a well buttered, grease-proof paperbag; upon this put the prepared slices of liver ; close up the bag, fasten it with clips, and put it on a grid shelf in a fairly hot oven ; cook thus for about 12 minutes, by which time the bacon and the liver should be quite tender. Great care should be taken not to cook the liver too long, else it becomes hard and tough. Take the bag out of the oven, slit it open, and range the contents neatly on a hot dish ; garnish with sprigs of parsley, and serve. Boiled Pork and Bacon. Both pork and bacon can be successfully cooked in paper-bags. In the case of pickled pork, chose the thin parts of meat, and put it in a greased paper-bag with two or three small carrots, each cut in four, also a sufficient quantity of water, and fold in the bag and fasten it securely with clips, and cook them on a grid shelf in a moderately heated oven, allowing from 20 to 25 minutes to each pound of meat. Bacon should be soaked for several hours in tepid water, and then enclosed in a greased paper-bag and cooked the same as directed for boiled pork. Boiled Ham. One can hardly expect to get a large ham successfully cooked in a paper-bag, but a portion, say about half a ham, or a small gammon, can be so cooked to perfection. After soaking the ham, or gammon, in water for several hours, wash it thoroughly and enclose it in a well greased paper-bag with a sufficiency of water ; close it up securely, and cook on a grid shelf in a moderate oven. It will take from If to 2J hours for, say, 4 to 6 lbs. of ham to cook, as the process must be necessarily a slow one. Broiled Ham and Bacon. Cut thinly the required number of slices of raw ham or bacon, trim off the rind, and place them in a slightly greased paperbag, fold it up securely, put it on a grid in a fairly hot oven and cook from 8 to 10 minutes. Savoury Ham Patties. Chop or mince finely half a pound of lean ham. Mix with this a gill of whipped cream, season to taste with pepper, ground mace, and a little Krona pepper, and bind with the yolk of an egg. Fill some puff pastry cases with this, place them in a paper-bag in a hot oven for a few minutes to get them hot through, then take them out carefully, dish up, garnish with fresh parsley or sprigs of watercress, and serve. Scotch Collops.