In making gravy for a goose, pour off all the drippings as in roasting beef, and put in some of the meat liquor. To brown flour put it into the frying pan and set it in the oven or on the top of the stove ; stir it often lest it should bum. When it is a light brown, put it into a jar, or wide-mouthed bottle. nMn £ Hi ML it ISJ M ft © ft « m z m m #e # m *6 * R.ne a n- PI S J§ if? is^M * R it,& m itt m ttofli s p be f ^ zm mm - o 33 — jfi,$ $.9 f ® ii[ SI# &0M © m jS ft2 hr j« it Ja A *o& ±.» 9> $t nt„* M M *,#■ **.M ft. 2 rn 1m tt* M £1 ft it $1 SR & O fe® n#.^ #,si So# # * Jfc i+ O Jffi n?f,z B#,,i zzmufis * JR * A # ± 0r I* W p A>n#.S.3E Mf. SB? ¥■ it ft. HR W M » lit ^ fit ^ ». ‘k m tu te ± §f w ® #c ® s 'fr.ff ^ 4,4),I,^„f « Z. t,A ftoS.ff R j: * ®«#O0r«|ffl2»tt-Jlt »,36B OT.3I « ft A #t ft if ft.JJf tt.W ft m AiS^MSK — » fit «F •teoltt flf.ip u o it p 6, ft » i^i m ra * m m « & 3® « » it **,« *f,#8 «i H « S» Jg JE ik. S — ■ 1M M 1M #t SSB.fp — jfc ®§.'i& Wt.tr 32 o # ^oSe Sr HR = ».& DIRECTIONS FOR MAKING STUF- FINGS, OR .DRESSINGS. FOR turkeys, chickens, partridges, and pigeons, take bread enough to make three gills of fine crumbs. Cut off the crust and lay by itself in just enough boiling water to soften it. Rub the soft part into crumbs ; put in a teaspoonful of salt, a little pepper, and a piece of butter half as large as an egg. Add the softened crusts, and mix the whole together very thoroughly. If it is not moist enough, add a spoonful or two of milk✪ Stuffing for Poultry. If there is not seasoning enough, add more. To put into a fowl neatly, and without waste, use a teaspoon. Stuffing for ducks is usually made with a little finely chopped onion in it. For a goose, sage should be used. — 34 — m » s # * ift - m n a ^ fig ic #, il £ * Jm 7J ss ft-’K A A #0*n pf o e* & as <1.9 is - 81. w , O g0« 81 H 5tB - 09. 13] IS R fl- - - 8I>&0 ■&tA a A 81 A\ M ?;rt #■ it.ffl A,j£ El ffl 4M!Utt ® to A»$§ til -® s$ JS SI, st?i«o^s^-st*ic j» t*. a *.e *£ gg uh m m z * m m st si. ®slASii-I &M ;£>£ f® FB m ■£ =#,* PS S x i!M§ PS IS «i M M Fli MU ^5 §g0® 5$ 4" ❖ IS #,|B #. ffl a a ^.g m s &.# ROAST BEEF. WEING a clean towel out of cold water, and wipe the meat with it (if possible, never wash beef, as by this means a great deal of juice is lost) ; then rub into it a handful of salt, and dredge with flour. Cook a piece of beef weighing eight pounds✪ Roast Beef an hour and twenty minutes if you wish it underdone, if not, cook twenty minutes longer. # jw i m 0 W to ft,8§ tho* ft] ft t% &0 Sh® A ft] tg $ ja 41 A,® Ao^.fl # « A ti m s b &.£.&% * rT 4- 'ti O ® A )f , M YORKSHIRE PUDDING WITH ROAST BEEF. FIVE tablespoonfuls of flour mixed with one of salt, one pint of milk, and three well beaten eggs. Butter a square pan✪ Yorkshire Pudding with Roast Beef, and put the batter in it ; set it in the oven until it rises and is slightly crusted on the top ; then place it under your beef, roasting in the oven, and baste it as you do your meat. In serving, cut it in squares, and lay round the meat in the dish. -a- m & m m m z jl ft m # «• <£i s $£ — Go ± ^ BL* ft ft ISi ^ M # # ^ ) m j£, m a * m z ft it m n# n w s & w ra tt.Q ik jj g H} ffi W P FRIED BEEFSTEAK. FRY the steak ; salt and pepper it. When you dish, add a little butter✪ Fried Beefsteak.

AI-modernized reading of the original text

In making gravy for a goose, pour off all the drippings as in roasting beef, and put in some of the meat liquor. To brown flour put it into the frying pan and set it in the oven or on the top of the stove ; stir it often lest it should bum. When it is a light brown, put it into a jar, or wide-mouthed bottle. nMn £ Hi ML it ISJ M ft © ft « m z m m #e # m *6 * R.ne a n- PI S J§ if? is^M * R it,& m itt m ttofli s p be f ^ zm mm - o 33 — jfi,$ $.9 f ® ii[ SI# &0M © m jS ft2 hr j« it Ja A *o& ±.» 9> $t nt„* M M *,#■ **.M ft. 2 rn 1m tt* M £1 ft it $1 SR & O fe® n#.^ #,si So# # * Jfc i+ O Jffi n?f,z B#,,i zzmufis * JR * A # ± 0r I* W p A>n#.S.3E Mf. SB? ¥■ it ft. HR W M » lit ^ fit ^ ». ‘k m tu te ± §f w ® #c ® s 'fr.ff ^ 4,4),I,^„f « Z. t,A ftoS.ff R j: * ®«#O0r«|ffl2»tt-Jlt »,36B OT.3I « ft A #t ft if ft.JJf tt.W ft m AiS^MSK — » fit «F •teoltt flf.ip u o it p 6, ft » i^i m ra * m m « & 3® « » it **,« *f,#8 «i H « S» Jg JE ik. S — ■ 1M M 1M #t SSB.fp — jfc ®§.'i& Wt.tr 32 o # ^oSe Sr HR = ».& DIRECTIONS FOR MAKING STUF- FINGS, OR .DRESSINGS. FOR turkeys, chickens, partridges, and pigeons, take bread enough to make three gills of fine crumbs. Cut off the crust and lay by itself in just enough boiling water to soften it. Rub the soft part into crumbs ; put in a teaspoonful of salt, a little pepper, and a piece of butter half as large as an egg. Add the softened crusts, and mix the whole together very thoroughly. If it is not moist enough, add a spoonful or two of milk. If there is not seasoning enough, add more. To put into a fowl neatly, and without waste, use a teaspoon. Stuffing for ducks is usually made with a little finely chopped onion in it. For a goose, sage should be used. — 34 — m » s # * ift - m n a ^ fig ic #, il £ * Jm 7J ss ft-’K A A #0*n pf o e* & as <1.9 is - 81. w , O g0« 81 H 5tB - 09. 13] IS R fl- - - 8I>&0 ■&tA a A 81 A\ M ?;rt #■ it.ffl A,j£ El ffl 4M!Utt ® to A»$§ til -® s$ JS SI, st?i«o^s^-st*ic j» t*. a *.e *£ gg uh m m z * m m st si. ®slASii-I &M ;£>£ f® FB m ■£ =#,* PS S x i!M§ PS IS «i M M Fli MU ^5 §g0® 5$ 4" ❖ IS #,|B #. ffl a a ^.g m s &.# ROAST BEEF. WEING a clean towel out of cold water, and wipe the meat with it (if possible, never wash beef, as by this means a great deal of juice is lost) ; then rub into it a handful of salt, and dredge with flour. Cook a piece of beef weighing eight pounds an hour and twenty minutes if you wish it underdone, if not, cook twenty minutes longer. # jw i m 0 W to ft,8§ tho* ft] ft t% &0 Sh® A ft] tg $ ja 41 A,® Ao^.fl # « A ti m s b &.£.&% * rT 4- 'ti O ® A )f , M YORKSHIRE PUDDING WITH ROAST BEEF. FIVE tablespoonfuls of flour mixed with one of salt, one pint of milk, and three well beaten eggs. Butter a square pan, and put the batter in it ; set it in the oven until it rises and is slightly crusted on the top ; then place it under your beef, roasting in the oven, and baste it as you do your meat. In serving, cut it in squares, and lay round the meat in the dish. -a- m & m m m z jl ft m # «• <£i s $£ — Go ± ^ BL* ft ft ISi ^ M # # ^ ) m j£, m a * m z ft it m n# n w s & w ra tt.Q ik jj g H} ffi W P FRIED BEEFSTEAK. FRY the steak ; salt and pepper it. When you dish, add a little butter.

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Stuffing for PoultryRoast BeefYorkshire Pudding with Roast BeefFried BeefsteakFried Beefsteak

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