The paper-bag cookery manual

Bone half a small shoulder of mutton and lay it open, spread with sage and onion stuffing, roll and tie it up in a neat shape. Put it carefully into a well greased ‘‘Express” paper-bag, large enough to hold the joint, and bake about 1J to 1J hours, according to the size. Remove the meat from the bag on to a hot dish, pour off the liquid into a basin, add a little hot water, and season with “Bisto” or gravy salt, and serve with the meat. Sage and Onion Stuffing. This is made by mixing the following ingredients in a basin : — Four small peeled, boiled, and chopped onions, 2 ozs. of boiled (mashed) potatoes, 2 ozs. of bread crumbs, and a tea-spoonful of powdered sage, season with salt and pepper, and use as above directed. Cornish Pasties. Have ready the following ingredients : — Half a pound of lean mutton free from bone, two potatoes, a dessert-spoonful of chopped onion, half a pound of flour, half a tea-spoonful of baking powder, 4 ozs. of dripping, one tea-spoonful of chopped parsley. Cut the meat into very small pieces, and mix with the chopped onion, and season with salt and pepper. Wash and peel the potatoes and cut into small pieces, and mix with the meat, adding a little water to moisten and the chopped parsley. Put the flour, baking powder, and a pinch of salt into a basin, rub in the dripping, then add enough cold water to make a fairly stiff paste ; divide the paste into eight or ten pieces, and roll out each piece into a round. Lay a spoonful of the mixture on each round, wet the edges, draw the opposite edges together, press together firmly, and crimp them with the finger and thumb. Make a small hole in the top of each pasty, place them in a well greased paper-bag, fasten the end, and prick the paper here and there with a skewer. Bake on a grid shelf in a fairly hot oven for about half an hour. Hot Pot. Cut into slices 2 lbs. of potatoes, peel and slice two medium-sized onions ; grease a shallow pie dish, lay some pieces of mutton or beef at the bottom, then potatoes, onions, and season with salt and pepper. Repeat the layers, leaving plenty of potatoes for the top. Half fill the dish with cold water, and put it in a greased paper-bag ; cook it in a fairly hot oven for about 50 minutes, then remove the paper and brown the top. Toad in the Hole. Sift 4 ozs. of flour into a basin, add salt and pepper to taste ; beat up an egg and pour it into the centre of the flour, stir with a wooden spoon, adding gradually a gill of milk ; then beat the batter well. When quite smooth add another gill of milk. Skin half a pound of sausages and cut them in halves ; if cooked meat is used cut it into small squares. Place the meat in a greased shallow pie dish, pour over the prepared batter, put the dish in an “Express” paper-bag, and bake for about half an hour. Remove the dish from the bag and send it to table. Kidneys a la frangaise.