CUT the sausages apart and wash them ; then lay them in the pan and pour boiling water over them ; let them boil two minutes, then turn off the water and prick the sausages with a fork, or they will burst open when they begin to fry. Put a little lard✪ Fried Sausages in the pan with them, and fry twenty minutes. Turn them often that they may be brown on all sides. ^ m w mmmmm m>m it it m a m ± m m m m gz-fow M & hms,* a§ a§ % it m Xo im> & fj# m mM & m « & & i&o X, >11 m «S 2 * m if, & m i® it 0 tk. 3BU#»# x, m x n w o 42 — BACON AND EGGS. mAKE a quarter of a pound of streaked bacon, cut it into thin slices, and _L put them into a frying-pan over a slow fire ; take care to turn them frequently ; when the meat is done, take it out, and break into the hot fat seven or eight eggs✪ Bacon and Eggs. Serve with the bacon. S. Hi ©, Sfc BE O M SIIh m M pL tT h$, IS W A m If fc PJ BE n in m w is #t m m ^ s w s I^J nf ZM tl $ # m if ti li TbJ M ^ ^ II -b ^ ‘X M i3j SHEPHERD’S PIE. USE any cold potatoes you may have ; if there are none, then boil one and a half pounds. Put one ounce of butter, and one tablespoonful of milk, into a saucepan, and put it on the fire to boil. Put the boiled potatoes into another saucepan and mash them up with a fork or spoon. When the milk boils, pour it into the mashed potatoes, and stir them into a smooth paste. Put the saucepan on the fire and let the potatoes just boil ; be careful they do not burn. Take any scraps of cold meat, cut them in small pieces, and put them in a pie dish in layers. There should be some fat with the meat. Take one small onion, peel it, and chop it up as finely as possible. Sprinkle each layer of meat with pepper and salt, and a little of the chopped onion. Fill the dish half full of cold water✪ Shepherd's Pie. If there is any cold gravy it would be better than water. The pie dish should be quite full of meat, and rather heaped in the centre. Take the mashed potato and put it over the top of the meat, smoothing it over neatly with a knife. Take a fork, and mark all over the top of the potato. Put it in the oven for half an hour to brown the crust of potato and warm the meat through. It is then ready for serving. — 43 — a # % @ b£ m. if m m m pf * LJLUI jf m if ± n £ a. M th paJo fS 5f 4 Z fF J£, P 7A7 IUL> A Jtb a ffl A vi, a *A it, A W ik ». A M US inb AL»o K a a A BE. A JR bJ <80 o Bjf *S 4 % if -fa A * 4^ #. W Wi Ik if m W % n$, A B'l II W ffl pF, #J A » feo £ ff» MU JR W BL i! ^ iS '®. #n iV\| M'J & if & m0 4 A' S'] n yj |, a m m 10, s ik m 71 m fU 4 m A m ■H- A m ?f, H, vffi 6, M K si, MU m — • ffl i>'o m bj M §i i2j it m M M $z Tk if . H ^ $£0 pT ffl Z m MEAT FRITTERS. ])UT four ounces of flour and half a saltspoonful of salt into a basin.. Add an ounce of melted butter. Stir in smoothly by degrees a quarter of a pint of tepid water, being careful that there are no lumps. Break two eggs. Put the whites on a plate (the yolks are not required). Sprinkle 44 — MEAT F R I TT ERS — continued. ✪ Meat Fritters

AI-modernized reading of the original text

CUT the sausages apart and wash them ; then lay them in the pan and pour boiling water over them ; let them boil two minutes, then turn off the water and prick the sausages with a fork, or they will burst open when they begin to fry. Put a little lard in the pan with them, and fry twenty minutes. Turn them often that they may be brown on all sides. ^ m w mmmmm m>m it it m a m ± m m m m gz-fow M & hms,* a§ a§ % it m Xo im> & fj# m mM & m « & & i&o X, >11 m «S 2 * m if, & m i® it 0 tk. 3BU#»# x, m x n w o 42 — BACON AND EGGS. MAKE a quarter of a pound of streaked bacon, cut it into thin slices, and _L put them into a frying-pan over a slow fire ; take care to turn them frequently ; when the meat is done, take it out, and break into the hot fat seven or eight eggs. Serve with the bacon. S. Hi ©, Sfc BE O M SIIh m M pL tT h$, IS W A m If fc PJ BE n in m w is #t m m ^ s w s I^J nf ZM tl $ # m if ti li TbJ M ^ ^ II -b ^ ‘X M i3j SHEPHERD’S PIE. USE any cold potatoes you may have ; if there are none, then boil one and a half pounds. Put one ounce of butter, and one tablespoonful of milk, into a saucepan, and put it on the fire to boil. Put the boiled potatoes into another saucepan and mash them up with a fork or spoon. When the milk boils, pour it into the mashed potatoes, and stir them into a smooth paste. Put the saucepan on the fire and let the potatoes just boil ; be careful they do not burn. Take any scraps of cold meat, cut them in small pieces, and put them in a pie dish in layers. There should be some fat with the meat. Take one small onion, peel it, and chop it up as finely as possible. Sprinkle each layer of meat with pepper and salt, and a little of the chopped onion. Fill the dish half full of cold water. If there is any cold gravy it would be better than water. The pie dish should be quite full of meat, and rather heaped in the centre. Take the mashed potato and put it over the top of the meat, smoothing it over neatly with a knife. Take a fork, and mark all over the top of the potato. Put it in the oven for half an hour to brown the crust of potato and warm the meat through. It is then ready for serving. — 43 — a # % @ b£ m. if m m m pf * LJLUI jf m if ± n £ a. M th paJo fS 5f 4 Z fF J£, P 7A7 IUL> A Jtb a ffl A vi, a *A it, A W ik ». A M US inb AL»o K a a A BE. A JR bJ <80 o Bjf *S % if -fa A * 4^ #. W Wi Ik if m W % n$, A B'l II W ffl pF, #J A » feo £ ff» MU JR W BL i! ^ iS '®. #n iV\| M'J & if & m0 A' S'] n yj |, a m m 10, s ik m m fU m A m ■H- A m ?f, H, vffi 6, M K si, MU m — • ffl i>'o m bj M §i i2j it m M M $z Tk if . H ^ $£0 pT ffl Z m MEAT FRITTERS. ])UT four ounces of flour and half a saltspoonful of salt into a basin.. Add an ounce of melted butter. Stir in smoothly by degrees a quarter of a pint of tepid water, being careful that there are no lumps. Break two eggs. Put the whites on a plate (the yolks are not required). Sprinkle 44 — MEAT F R I TT ERS — continued.

Records on this page

Fried SausagesBacon and EggsShepherd's PieMeat Fritters

The English-Chinese cookery book