160. Toad in the Hole of Cold Meat
Make a richer batter than you would for
using uncooked meat, as it will not yield so
much gravy. Cut the meat into convenient
pieces ; sprinkle a little pepper, salt, and mixed
herbs over; be sure the dish is well greased,
and bake until the batter is thoroughly well
cooked.
161. Stewed Tripe and Onions
In buying tripe, carefully go to the best deal-
ers. From a thoroughly good tripe-dressers you
will get only the better portions, which will all
be fit to cook, and therefore there is no waste.
Place the tripe in boiling water, and let it
remain there for twenty minutes by the side of
the stove. Strain off this water, and cover the
tripe with onions cut in slices. You cannot
PLAIN COOKING
81
have too many, as they boil away in the
cooking. Be sure in cooking tripe never to use
a saucepan or stewpan that has ever burned in
the boiling, for it is bound to do the same thing
again with milk cooking. Well cover the tripe
with milk, and carefully watch. As the milk
boils away, replenish, and stir gently as you put
in the fresh milk. Pepper and salt should, of
course, be added to the tripe when the onions
are put in. Let them stew for at least three
hours, if not for longer ; and just before serving
make a thickening of flour, butter, pepper, salt,
and milk, and then boil carefully, stirring the
while. Do not on any account thicken until
ready to serve.
162. Pried Tripe
Tripe can be used as a breakfast dish when
fried. Scald it for twenty minutes, and let it
get cold ; then cut in slices, and dip in egg and
bread-crumb, or a stiff batter, and drop into
boiling fat, and fry a crisp brown. Well drain,
and place on a dish-paper with some fried
parsley and rolled bacon. Cooked tomatoes
also make a pleasant addition to this dish.
163. Mutton Pie with Cold Meat
Either an earthenware mould or a cake-tin
82
PLAIN COOKING
will serve, but it must be well buttered, then
sprinkled with crumbs of bread that has
been dried and rubbed through a sieve. Line
the mould with potatoes — mashed very fine,
and placed in the mould while hot. Cut the
meat into thin slices. Chop some parsley fine,
and grate some lemon rind, nutmeg, mace, and
savoury herbs. Place this in the dish with
alternate layers of tomatoes cut into thin
pieces, and fill up with a good rich stock.
When quite full, cover with another layer of
potatoes, and a few pieces of butter✪ Mutton Pie with Cold Meat. Cook in
a moderately hot oven. Turn out on to a very
hot dish, and put some of the stock round the
pie. A little chopped onion may be added.
164. Fricasse of Chicken
The remains of cold fowl can be made into a
very pleasant dish. Should it be boiled fowl,
the liquor in which it has been boiled is a
great improvement. Put the remainder of the
fowl in a saucepan, with an onion pierced with
a clove, just covered with stock or water. In
another saucepan prepare some milk, a small
piece of lemon-peel, and a flavouring of mace,
nutmeg, pepper, and salt. Thicken with flour✪ Fricasse of Chicken.
When the fowl is thoroughly well heated,
PLAIN COOKING
83
strain it. Then pour over the thickening,
adding a little of the stock ; boil altogether,
and serve on a nice hot dish.
165. Mutton Pie of Cold Mutton ✪ Mutton Pie of Cold Mutton
Page 24 · 3 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
160. Toad in the Hole of Cold Meat Make a richer batter than you would for using uncooked meat, as it will not yield so much gravy. Cut the meat into convenient pieces ; sprinkle a little pepper, salt, and mixed herbs over; be sure the dish is well greased, and bake until the batter is thoroughly well cooked.
161. Stewed Tripe and Onions
In buying tripe, carefully go to the best dealers. From a thoroughly good tripe-dressers you will get only the better portions, which will all be fit to cook, and therefore there is no waste. Place the tripe in boiling water, and let it remain there for twenty minutes by the side of the stove. Strain off this water, and cover the tripe with onions cut in slices. You cannot
have too many, as they boil away in the cooking. Be sure in cooking tripe never to use a saucepan or stewpan that has ever burned in the boiling, for it is bound to do the same thing again with milk cooking. Well cover the tripe with milk, and carefully watch. As the milk boils away, replenish, and stir gently as you put in the fresh milk. Pepper and salt should, of course, be added to the tripe when the onions are put in. Let them stew for at least three hours, if not for longer ; and just before serving make a thickening of flour, butter, pepper, salt, and milk, and then boil carefully, stirring the while. Do not on any account thicken until ready to serve.
162. Pried Tripe
Tripe can be used as a breakfast dish when fried. Scald it for twenty minutes, and let it get cold ; then cut in slices, and dip in egg and bread-crumb, or a stiff batter, and drop into boiling fat, and fry a crisp brown. Well drain, and place on a dish-paper with some fried parsley and rolled bacon. Cooked tomatoes also make a pleasant addition to this dish.
163. Mutton Pie with Cold Meat Either an earthenware mould or a cake-tin
will serve, but it must be well buttered, then sprinkled with crumbs of bread that has been dried and rubbed through a sieve. Line the mould with potatoes — mashed very fine, and placed in the mould while hot. Cut the meat into thin slices. Chop some parsley fine, and grate some lemon rind, nutmeg, mace, and savoury herbs. Place this in the dish with alternate layers of tomatoes cut into thin pieces, and fill up with a good rich stock. When quite full, cover with another layer of potatoes, and a few pieces of butter. Cook in a moderately hot oven. Turn out on to a very hot dish, and put some of the stock round the pie. A little chopped onion may be added.
164. Fricasse of Chicken
The remains of cold fowl can be made into a very pleasant dish. Should it be boiled fowl, the liquor in which it has been boiled is a great improvement. Put the remainder of the fowl in a saucepan, with an onion pierced with a clove, just covered with stock or water. In another saucepan prepare some milk, a small piece of lemon-peel, and a flavouring of mace, nutmeg, pepper, and salt. Thicken with flour. When the fowl is thoroughly well heated,
strain it. Then pour over the thickening, adding a little of the stock ; boil altogether, and serve on a nice hot dish.
165. Mutton Pie of Cold Mutton
Records on this page
Mutton Pie with Cold MeatFricasse of ChickenMutton Pie of Cold Mutton