Cookery book and general axioms for plain cookery

N.B.— (1) If the sausages are fresh, and all meat, and are heated very slowly, they will not burst, and need not be pricked, and so all the gravy will be retained; but if they contain bread, as they often do, they must be pricked, as the bread swells, and causes them to burst. They can be served on toast or mashed potatoes, or on pieces of bread fried in the same fat, and if liked Brown Grai y served with them. (See receipt, page 42). (2) If the sausage meat is preferred, make it into round cakes on a floured board, just using enough flour to prevent them sticking, and fry in the same way. LIVER AND BACON. Ingredients : — 1 lb. sheep’s or calf’s liver. | lb. bacon. 1 tablespoonful flour. Salt and pepper. 1 gill water or bone stock. 1 onion (if liked). Method : — Cj.it the bacon into thin slices and take off the rind. Wash and dry the liver (but do not let it soak), and cut into slices about one-third of an inch thick, not thinner. Mix the flour with a little salt and pepper on a plate; dip each piece of liver into it, covering it well to protect it, and prevent it being hard, yet shaking off any loose flour, which will burn. Put the bacon into a frying-pan, fry about 4 minutes, turning it once, and put it round a hot dish. Then fry the liver (one piece must not be on the top of the other) about 15 minutes and turn it occasionally. It must be well cooked, as it is a very close meat, and must not be red when cut. Arrange it in the middle of the dish and keep it hot. Put the remainder of the flour into the frying-pan, stir it well until brown, add the stock ; stir it again until it boils, and pour it over the liver. N.B. — If an onion is liked, slice it, and fry with or after the liver, and put it on the top. <c STEWED TRIPE WITH ONIONS. Ingredients : — 1 lb. tripe. 4 onions (parboiled or scalded). pint milk. | oz. butter. 1 dessert-spoonful flour. Salt and pepper. Method : — To blanch the tripe, put it into a saucepan, cover it with cold water, let it boil up, strain away the water, and cut it into pieces about two inches square. Put the tripe back into the saucepan, with the onions cut finely; just cover with hot water, and simmer about one hour or until quite tender, then put it on a hot dish. Mix the butter and flour in a basin with a wooden spoon ; add by degrees a teacupful of the water in which the tripe has been cooked (pouring the rest away), keeping it smooth, then add the milk, stir it until it boils, season to taste, and pour over the tripe. N.B. — (1) The time for cooking tripe depends on the previous dressing it has had at the tripe shops, and the cheaper parts usually require a longer time. (2) Tripe is nourishing and easily digested. (3) The fat from tripe is usually sold very cheaply, and is very useful, as it does not taste of meat at all, and can be used without clarifying. TO FRY EGGS AND BACON. Ingredients : — Eggs. Bacon; Toast (if liked). Method : — Cut the bacon into thin slices of equal thickness, cut off the rind, and fry them a nice brown in a clean frying-pan, moving and turning them to prevent them burning, then put them on a hot dish. Break the eggs, one at a time, in a cup, pour them carefully into the hot fat, and fry about two minutes. Take them carefully out with a slice or spoon, put them with the bacon, and pour the fat round. The toast can be