Make about half a pound of puff paste and
roll out thinly. Have ready some Parmesan and
Gruy£re cheese mixed✪ Puff Cheese Cakes. Throw half a handful over
the paste, which fold in three, roll it out to the same
thickness again, cover again with cheese, proceeding
thus until the whole of the cheese is used (half a
pound), then cut them into any fancy shapes desired
with the pastry cutters. Set on a cold slab, egg them
over, and bake a nice straw colour in a moderate oven ;
dress in a pyramidical form on a table napkin, and
serve very hot.
Bubble and Squeak.
Most people know this dish. There is not
very much to say in regard to it. It is made
with cold vegetables, and should never be made
with vegetables that are more than one day old. It is
GAS COOKERY BOOK.
233
usually made with cold cabbage and potatoes, which
should be thoroughly well mashed, rather lightly
seasoned with pepper, and fried in a frying pan with
a little beef dripping✪ Bubble and Squeak, and served hot. It makes a
good addition to the breakfast table.
The Remains of Cold Salt Beef.
This may be served in the following ways, ir¬
respective of what joint or of what part of
the joint they come from. Cut the slices as
large and as thinly as possible, dip each slice
into some vinegar from the mixed pickles bottle,
previously poured upon a plate in small quantities,
lay about a pound of meat thus prepared upon a flat
dish, pour two tablespoonsful of water✪ The Remains of Cold Salt Beef over, and
warm the meat through in the oven, and serve.
Another way is to dip the slices of meat into” pickles
of any sort, roll in flour and proceed as above ; or,
saut6 the slices with a little butter in the frying pan,
and have ready some hot mashed potatoes, and lay
the beef over and serve.
To Pickle Fork.
Take one pound and a half of Demerara sugar,
& lb. of saltpetre, and 4 ozs. of ordinary salt✪ To Pickle Fork. Mix
these ingredients all together; well sprinkle the pork
immediately it is purchased with salt, and let
it remain on a dish for 24 hours, then let it drain
off and well rub in the mixture. Put the meat in an
earthenware pan packed tightly together, and fill the
spaces in with salt ; place a board over the meat, and
on the top place some heavy stones to keep the meat
from rising up, as it would do after the salt has dis¬
solved. Let it remain in pickle for 7 to 10 days, ac¬
cording to the size of the pieces of pork. A leg of
pork weighing 7 to 8 lbs. would be well salted in 7
days.
234
THE HOUSEHOLD
Hams, Tongues and Beef to Pickte.
Make a mixture of 3 lbs. of ordinary salt,
£ lb. of saltpetre, 2 lbs. of bay salt, i£ lbs.
of Demerara sugar, and two gallons of water✪ Hams, Tongues and Beef to Pickle,
which place in a pickling tub, with a lid
over. Rub the meat well with coarse sugar, and
let it hang long enough to drain, and when it has
been allowed to well drain put it in the pickle. A
large ham should remain about 3 w^eeks in pickle, a
small one from 10 to 14 days, an ox tongue about 14
or 15 days, and beef in proportion to its weight and
the degree of saltness desired. When taken out of the
pickle let them thoroughly drain, and dry them and
send them to be smoked.
Worcester Sauce. ✪ Worcester Sauce
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Presented as published in 1900. 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
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Make about half a pound of puff paste and
roll out thinly. Have ready some Parmesan and
Gruy£re cheese mixed. Throw half a handful over
the paste, which fold in three, roll it out to the same
thickness again, cover again with cheese, proceeding
thus until the whole of the cheese is used (half a
pound), then cut them into any fancy shapes desired
with the pastry cutters. Set on a cold slab, egg them
over, and bake a nice straw colour in a moderate oven ;
dress in a pyramidical form on a table napkin, and
serve very hot.
Bubble and Squeak.
Most people know this dish. There is not
very much to say in regard to it. It is made
with cold vegetables, and should never be made
with vegetables that are more than one day old. It is
GAS COOKERY BOOK.
233
usually made with cold cabbage and potatoes, which
should be thoroughly well mashed, rather lightly
seasoned with pepper, and fried in a frying pan with
a little beef dripping, and served hot. It makes a
good addition to the breakfast table.
The Remains of Cold Salt Beef.
This may be served in the following ways, ir¬
respective of what joint or of what part of
the joint they come from. Cut the slices as
large and as thinly as possible, dip each slice
into some vinegar from the mixed pickles bottle,
previously poured upon a plate in small quantities,
lay about a pound of meat thus prepared upon a flat
dish, pour two tablespoonsful of water over, and
warm the meat through in the oven, and serve.
Another way is to dip the slices of meat into” pickles
of any sort, roll in flour and proceed as above ; or,
saut6 the slices with a little butter in the frying pan,
and have ready some hot mashed potatoes, and lay
the beef over and serve.
To Pickle Fork.
Take one pound and a half of Demerara sugar,
& lb. of saltpetre, and 4 ozs. of ordinary salt. Mix
these ingredients all together; well sprinkle the pork
immediately it is purchased with salt, and let
it remain on a dish for 24 hours, then let it drain
off and well rub in the mixture. Put the meat in an
earthenware pan packed tightly together, and fill the
spaces in with salt ; place a board over the meat, and
on the top place some heavy stones to keep the meat
from rising up, as it would do after the salt has dis¬
solved. Let it remain in pickle for 7 to 10 days, ac¬
cording to the size of the pieces of pork. A leg of
pork weighing 7 to 8 lbs. would be well salted in 7
days.
234
THE HOUSEHOLD
Hams, Tongues and Beef to Pickte.
Make a mixture of 3 lbs. of ordinary salt,
£ lb. of saltpetre, 2 lbs. of bay salt, i£ lbs.
of Demerara sugar, and two gallons of water,
which place in a pickling tub, with a lid
over. Rub the meat well with coarse sugar, and
let it hang long enough to drain, and when it has
been allowed to well drain put it in the pickle. A
large ham should remain about 3 w^eeks in pickle, a
small one from 10 to 14 days, an ox tongue about 14
or 15 days, and beef in proportion to its weight and
the degree of saltness desired. When taken out of the
pickle let them thoroughly drain, and dry them and
send them to be smoked.
Worcester Sauce.