Do not slice the sweetbreads for this dish, but soak them well in boiling water before simmering them in the milk and water. Then place them in a fire-proof dish with a sprink- ling of sweet herbs, pepper and salt, and a good piece of butter✪ Baked Sweetbreads. Have ready a good brown gravy to serve over them ; and peas or mushrooms round. 153. White Sweetbreads Cut the sweetbreads into slices, and stew them in milk and water to which pepper and salt has been added, not forgetting a little lemon peel. While the sweetbreads are cook- ing, simmer some milk, in which place a few button mushrooms (truffles are a pleasant accompaniment, but not essential) and thicken with flour, butter, and a little mace. Strain off the sweetbreads, and pour the sauce over them. 154. Curried Pork Cold pork makes a most delectable curry. Cut the meat from the bones ; stew them with pepper, salt, onion, and a bunch of sweet herbs. Well boil this stock, and strain; and 78 PLAIN COOKING when cold, skim off the fat, and replace in the stewpan with the pork (which must have been well trimmed). Let this gently boil. Have ready a thickening of curry - powder, flour, a little lemon juice, or a finely-chopped apple may be added to the stock. Serve with rice. 155. Curried Rabbit Disjoint the rabbit or rabbits, and place in a stewpan with some finely-sliced onions. Let this come to a nice brown, then pour over them sufficient stock to cover, adding a sprinkling of curry powder✪ Curried Pork and mixed herbs. When nearly cooked, add a thickening of curry powder. Boil up, and serve with rice. 156. Avery Economical Curry Many people think that shin of beef has but one use — the making of beef-tea, gravy, or stock. In fact, it makes a very delicious curry. Cut it into well-shaped pieces ; then place it in a stewpan with a piece of butter and an onion or two, according to taste, curry powder, pepper, and salt. When browned, add water according to the quantity of meat. Let it boil ; then simmer gently for two or three PLAIN COOKING 79 hours. Make a thickening of flour and a little more curry powder, and serve on a very hot dish, garnished with rice. 157. Fried Liver and Bacon Be careful that the bacon is not too lean — the fat should flavour the liver. Fry the bacon, and arrange on the dish. Cut the liver in thin slices, and flour them, and place in the frying-pan. If there be not enough fat from the bacon, more should have been added, and allowed to get hot. When the liver is cooked, place it on the dish with the bacon, pour the fat out of the frying-pan, and have ready some gravy✪ Fried Liver and Bacon, which boil up in the pan, and strain over. Liver should not be over- cooked, or it will become tough. 158. Toad in the Hole Make a batter, and place it in a well-greased tin or dish. Take some chops, so small✪ Toad in the Hole that they shall not require longer cooking than the batter ; cut slightly through the fat of the chops to let the dripping out, and place them in the batter, with a dusting of pepper and salt. 8o PLAIN COOKING 159. Toad in the Hole of Beef Cut some steak into small pieces, and if liked, add some kidney. Well sprinkle with pepper, salt, and a dusting of mixed herbs. Make a batter, and well grease the dish or tin, and after placing the batter in the dish, throw in lightly the pieces of steak, and bake in a moderate oven.

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Do not slice the sweetbreads for this dish, but soak them well in boiling water before simmering them in the milk and water. Then place them in a fire-proof dish with a sprinkling of sweet herbs, pepper and salt, and a good piece of butter. Have ready a good brown gravy to serve over them ; and peas or mushrooms round. 153. White Sweetbreads Cut the sweetbreads into slices, and stew them in milk and water to which pepper and salt has been added, not forgetting a little lemon peel. While the sweetbreads are cooking, simmer some milk, in which place a few button mushrooms (truffles are a pleasant accompaniment, but not essential) and thicken with flour, butter, and a little mace. Strain off the sweetbreads, and pour the sauce over them. 154. Curried Pork Cold pork makes a most delectable curry. Cut the meat from the bones ; stew them with pepper, salt, onion, and a bunch of sweet herbs. Well boil this stock, and strain; and when cold, skim off the fat, and replace in the stewpan with the pork (which must have been well trimmed). Let this gently boil. Have ready a thickening of curry - powder, flour, a little lemon juice, or a finely-chopped apple may be added to the stock. Serve with rice. 155. Curried Rabbit Disjoint the rabbit or rabbits, and place in a stewpan with some finely-sliced onions. Let this come to a nice brown, then pour over them sufficient stock to cover, adding a sprinkling of curry powder and mixed herbs. When nearly cooked, add a thickening of curry powder. Boil up, and serve with rice. 156. Avery Economical Curry Many people think that shin of beef has but one use — the making of beef-tea, gravy, or stock. In fact, it makes a very delicious curry. Cut it into well-shaped pieces ; then place it in a stewpan with a piece of butter and an onion or two, according to taste, curry powder, pepper, and salt. When browned, add water according to the quantity of meat. Let it boil ; then simmer gently for two or three hours. Make a thickening of flour and a little more curry powder, and serve on a very hot dish, garnished with rice. 157. Fried Liver and Bacon Be careful that the bacon is not too lean — the fat should flavour the liver. Fry the bacon, and arrange on the dish. Cut the liver in thin slices, and flour them, and place in the frying-pan. If there be not enough fat from the bacon, more should have been added, and allowed to get hot. When the liver is cooked, place it on the dish with the bacon, pour the fat out of the frying-pan, and have ready some gravy, which boil up in the pan, and strain over. Liver should not be overcooked, or it will become tough. 158. Toad in the Hole Make a batter, and place it in a well-greased tin or dish. Take some chops, so small that they shall not require longer cooking than the batter ; cut slightly through the fat of the chops to let the dripping out, and place them in the batter, with a dusting of pepper and salt. 8o 159. Toad in the Hole of Beef Cut some steak into small pieces, and if liked, add some kidney. Well sprinkle with pepper, salt, and a dusting of mixed herbs. Make a batter, and well grease the dish or tin, and after placing the batter in the dish, throw in lightly the pieces of steak, and bake in a moderate oven.

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Baked SweetbreadsCurried PorkCurried RabbitFried Liver and BaconToad in the Hole

The book of plain cooking