The English-Chinese cookery book

fTJAKE all the fat from cold mutton, and then put it on to the chopping- 1 board ; dredge with salt, pepper and flour, and then chop (do not chop it very line) : then put into a saucepan, and to two pounds of meat allow one cup of boiling water and a spoonful of butter. Let it boil gently fifteen minutes, and dish on toast. IEIS01S, ISitSI M ± IS, fi & # #J0 # W M ¥ ffi, i^®H-^lS|0#tt5!®(¥ iSj m # £ 10 v® it ft ±, IS] % *§ jg, m z «o * * % ¥ is sf fe> a., ffl -a is. H isift.se fi It ic in # £ X «. If -n-o ‘X — M H ±0 H> ifc 49 — TOAD IN THE HOLE. PUT eight ounces of flour into a bowl with half a saltspoonful of salt. Break two eggs into the flour, ancl stir in smoothly and by degrees one pint of milk. Beat it up as much as possible. Cut one pound of meat into neat pieces. Beef, or any pieces of mutton may be used, or sausages, or cold meat. Grease a pie dish or tin, and after seasoning the pieces of meat with pepper and salt, place in it, pouring the batter over the meat. After which bake for an hour in the oven. m * ft. ltt #1 <3, jib R ft m w gj % $ A O o % R * ft. n> ft. I », ^ m m & £n <£) i§ ■ it,® s m Jfr lK' SB W, # & 0 ^ ? -r ¥ W ft,® g it if b[0 i*i» #. m it is. .. . m £ij S8 # 3c H & H ik ft, £*% m m m w m t & * SSI i i jtt ffi m m m a. « p & # 4k Z ltt ® M 9 TO ROAST A TURKEY. FLOUR it, and put it to the fire with a little water in the roasting pan. It should be roasted rather slowly. A turkey weighing twelve pounds should roast three hours; one weighing six or seven, an hour and a half. When half done, flour it again thickly ; when this is browned, baste it often. If much fat roasts out, dip off most of it when the turkey is about 50 — TO ROAST A TURKEY — continued. half done, and put a small piece of butter into the gravy, and baste the turkey with it. Having washed the heart, liver, &c., boil them an hour and a half in a saucepan in a pint of water, skim them when the water first boils up ; if it boils away add more. To make the gravy, take out the heart and gizzard, mash the liver, and put it back into the water in which it was boiled, and pour the gravy also out of the roasting pan into it ; set it on the coals, add browned flour, wet smooth, and a little butter and pepper, and boil it a minute or two, and then serve it. The liver should never be put under the wing, or laid upon the dish, but always be used in the gravy, as the latter is greatly improved by it. tk # £ H l3j A, % m ftolt ®T f§ fill 'go ± o fi/r II W W m m it» 'f g pf it tk M A iffo m ft, A pf m tk an |E| % il n m ^ Mo m iioO ® \ X fa 4\ ^ m m $ it. * o m m m m Hi it, to. ^ ik M a m ft.ffi, * w ® <s IK m tk m ^ lej fF - ‘Km - iflo A M Isl b$, #s a ® ^ w 4 m it, m m m n m m £ &\m z m A, n ‘X BE m m w n w.a m m # m m Z «Hj,±o4o:S' b$, Hi o m ±> m & is. % $ t Sistlffll !tf if to 4- Hi 8E f H i BE K & W. S « ii fl X 4. ® A /4i cAI ^ 4 t? Hi fit. ^ #0 ic V) it II S m H,!!$ ffi X 4 f II © M m it » $ « SB a @ ^ Jilt i i u 2 + a, zm a, - nt,® ft ® II §£ #.I Hi ft.® #, * Hi A 4£5 I i 1 = 15 4 4 IS Si, 4' ifc M mukm z a Ao m m z & W ft, If, A M, Hi ® 4 m IS Hi # if A at s » #. its m TO ROAST A GOOSE.