Household cookery and laundry work

Take a piece of pickled pork, the thin part of the belly, which should be about eight or nine inches broad, and rather more than that long; take out the bones and flatten it a little; get a good pig’s tongue which, like the pork, has been salted for a few days; sprinkle on the pork a few leaves of sage chopped finely, and a middling-sized onion chopped; also some pepper. Roll the tongue up in the middle of the pork into a nice roll; bind it outside with a long slip of calico, rolled round neatly and tightly. Put it on covered with cold water, and boil gently for four or five hours, allowing it to become nearly cold in the water, and when quite cold remove the bandage. Chop up any kind of cooked meat very finely. On the table where it was chopped, mix with it a table-spoonful of flour, a teaspoonful of salt, and a little pepper. Put nearly a teacupful of water into a pan, and a table-spoonful of ketchup, or a little gravy if to be had; add the mixture of meat and flour, and stir over the fire till it comes to boiling heat, when the SAUSAGE ROLLS. 1 lb. Flour. \ lb. Dripping. 1 teaspoonful Baking Powder. £ lb. Cold Meat. Ketchup. 1 Egg. Pepper and Salt. flour is cooked; afterwards turn it out on a plate to get cool. This mixture should be made very tasty and nice, and quite a thick paste. Put in a basin a pound of flour, a pinch of salt, and the baking powder; add the dripping broken into pieces the size of a small nut; make it into a stiff paste with water; roll it out lengthways and quite thin, then fold it in three, turn it round and roll it again lengthways; fold it in three and turn it round, and roll once more. This time roll it in any way most convenient, and about one-eighth of an inch thick. Cut the sheet of paste into pieces five inches square; wet the edges of each square and place on each a spoonful of the meat; turn one side of the paste over on the meat, and overlap it with the other side; press the ends down with the back of a knife, and place the sausage rolls on a greased oven plate. Brush them over with beaten egg, and bake about a quarter of an hour in a quick oven. LIVER AND BACON. 1 Sheep’s Liver. Ketchup. J lb. fat, Pork Ham. Pepper and Salt. Flour. Wash the liver well, making a few cuts through it in order to allow the blood to be washed out. Dry it well, and cut it into slices about half an inch thick. Mix on a plate some flour with a little salt and pepper, and dip each slice in this mixture. Cut the ham in neat, small pieces, and put it on a hot, clean frying-pan to fry lightly. Take up the pieces of ham on a plate to keep hot; put the liver COOKERY. on the pan to fry — about eight minutes — turning the slices once. The fat left on the pan after the ham is fried should be sufficient to fry the liver. Dish it neatly with a small bit of ham on each piece of liver. Put into the frying-pan a small table-spoonful of flour, a little pepper and salt, and stir till it gets mixed with the remains of the fat; pour in a breakfast-cupful of water and a table-spoonful of ketchup, if to be had, and stir over the fire till it boils. Pour or strain the sauce over the dish of liver and bacon. Onions are frequently fried in the dripping instead of the ham. CURRIED RABBIT. 1 Rabbit. 2 Onions. 1 oz. Butter. 1 Apple. Curry Powder. Salt.