The week end novels book of cookery

j j Pepper and salt Sour milk to mix d Slice the meat and vegetables, mix together and add pepper and salt. Make the pastry in the usual way for short pastry i and divide into six pieces. Roll out each piece into a = round about fin. thick. Place the meat and vegetables j on each round. Damp round the edge of the pastry and fold ; in half so that the pastry covers the meat. Flute the edges, a pressing them firmly together, and bake in a hot oven for # 10minutes. Reduce the heat and cook 1 hour in all, : Sheep’s Head Stew. } 1 cooked sheep’s head l}ozs. margarine } Brains from head liozs. flour % pint milk 1 teaspoon chopped parsley : Yeacup of water Pepper and salt. Boil the brains for 10 minutes in salted water and then chop y up. Cut the meat from the head * in neat slices, and skin and cut é up the tongue. Make a sauce ; with the margarine, flour, and & liquid in the following way : Melt the margarine in a saucepan and add it to the flour. Stir well, allow the flour to cook for a few j minutes, and then add the | liquid gradually. Add seasoning, && } parsley, the prepared meat and : brains, and re-heat for 10 d minutes. Serve hot. : ss 352 Pe PE Bee 9 at ES th Pe sf FF TGF Ae f PE Se FTE BL FR Bas gh2 9S pe 5 Deh t 9 lye F 29 A EP Uy EP Thee Le EOL A Es F Rt Bas 9 GD Cirr OD nS De 6D te 8b Re OS PT HD SP es BS PEs BEd Bi et peat se es 9 at te Se sp sf es et et eae Te \2 - Savoury Roly-Poly. 30zs. minced steak 6ozs. flour j 1 small chopped onion 30zs. suet \j Stock or water _ Water to bind 7 Pepper and salt Make the suet pastry and roll into an oblong shape. Add ) onion, pepper and salt to the steak and moisten with water, then spread it on to the pastry, damp the pastry edges and roll up. Tie in a pudding cloth and boil for 2 hours. Kidney Risotto. llb. kidney (stewing) 1 pint stock or water 2 tomatoes Flour for thickening | ! 1 large onion loz. pearl barley 1 turnip Seasoning 1 carrot ' Dripping _3 rashers of bacon 4ozs. rice Cut up the kidney, coat with seasoned flour, and fry slightly in the dripping. Cut up the vegetables and fry them lightly also in the dripping. Then add the stock and pearl] barley and _ simmer for 1 hour. Add seasoning and thicken with the flour. While the kidney is simmering, boil the rice and prepare the bacon. To do this, cut the rind off the bacon, divide each rasher into three and roll each piece up. Pierce a skewer through the rolls, place on a baking tin and cook in the oven. Serve the kidney in a hot dish and decorate with rice and bacon rolls. 65 6 9 6 6 ti, 6 6s 6 9 i 6 5s 6 8s 6 $l 6 5 i 6 its 4 5M 4 6 cs 4M 6 5 6s 6 6 i 3 9 Baked Liver. lb. calves’ liver 4 teaspoon swect herbs 1 small onion | 1 teaspoon chopped parsley 30zs. fat bacon Salt and pepper 3ozs, breadcrumbs 4 pint stock Tomato ketchup Cut the liver into slices about fin. thick, place in a buttered baking-tin or fireproof dish. Make a forcemeat of the crumbs, cooked onion chopped, sweet herbs, pepper, salt, parsley and tomato ketchup. Cover each slice of liver with this, and place on the top a strip of bacon. Add Add 3} pint of stock or water, and cook in a moderate oven for about 1 hour. 9S SRE PG Be PS 5 6 $< FPS PS FF 9 PS F< Sf 6 Fa GF, 6 fd PS a FP oP sf 9 6 fo 9 Saar 6 9a t BS Pa Pee SPS Pe 6 al Pn PR 6 Pe 8 Pe 6 Pe 6 fe dP et <a> 6 Pe 6 P< 6 PS 6 9 6 8 Sete 6 $a s §<ta ¢ 5 <a 6 9 Ra 6 9 6 ES EPs 9S 6 8 6 5 Sh 5 8 6 PSS 8 6 a ES FS ee samme rye THOSE USEFUL LEFT-OVERS.