Cookery book

45-50 minutes. Wir Cookep MEAT Cut the meat into thick pieces about 2 inches square, melt about 1 oz. dripping in meat tin, season the meat well and put into the fat, but do not fry. Pour on the batter and bake in a quick oven for 35-40 minutes. Tripe and Onions 1 lb. honeycomb tripe. 4 pint milk. 1 lb. Spanish onions. Seasoning. 1 oz. butter or dripping. Sippets of fried bread or toast. 1 oz. flour. Method.—Cut the tripe into small squares, put into a saucepan and cover with cold water. Bring to the boil and strain, throwing away the water. Put about 4 the milk on the tripe, and add enough water to cover—put the lid on the pan and simmer for 2 hours. Slice the onions, blanch, put them with the tripe (adding more water if necessary). Simmer for 2 hours longer. Strain off, saving 4 pint of the liquor. Melt the butter in the pan, blend in the flour, add the liquor from the tripe and the remainder of the milk. Bring to the boil, add the tripe and onions, and simmer for about 10 minutes. Season well and serve in a hot dish with the sippets of fried bread or toast. Veal and Ham Pie Number 8. 25 minutes ; then Number 2 for 13-2 hours. Time 2-24 hours in all. Shelf ath. 4 Ibs. pie veal. Ib. gammon rasher or lean bacon. 2 or 3 hard-boiled eggs (sliced). 1 gill of white stock. 2 rashers bacon. 2 lb. puff or rough puff pastry. doje Method.—Cut the rind off the gammon, cut in large dice and blanch. Remove all skin and fat from the veal and cut into dice. Half fill the pie dish with the meat, season with pepper, and put in the eggs. Fill the dish with the meat, cover with the rashers, and finish as for steak and kidney pie. Hints on Sauces The flour should be mixed with the butter to form a perfectly smooth paste, and this mixture should be very thoroughly cooked before adding any liquid, as this makes a smooth and glossy sauce. If cold, the liquid should be added all at once, but if boiling it should be added gradually, otherwise the sauce may become lumpy. Always stir a sauce until it comes to the boil and then allow it to simmer for at least three minutes, otherwise it may have a raw powdery taste. If lumps should begin to appear in the sauce, remove the saucepan from the burner and whisk the sauce thoroughly before allowing it to boil. If the sauce has to be kept before being used, place a tablespoonful of cold liquid on top of the sauce and cover the pan with a lid. This will prevent a skin from forming. If a skin has formed, whisk it into the sauce while reheating. Foundation Brown Sauce 1 oz. butter or dripping. 1 stick of celery or a little 1 oz. flour. celery seed. I pint stock or water. 1 small carrot. A piece of bacon rind. 1 small piece of turnip. 1 small onion. A sprig of parsley. 1 blade of mace. Seasoning. Method.—Melt the butter in a strong unlined saucepan. Add the onion, cut in thin slices,and the baconrind. Fry a little and then add the flour and the other vegetables, and brown all very . slowly. Draw the saucepan off the gas and add the stock, parsley, and seasoning. Stir until the sauce boils and then simmer for 4 to 1 hour, skimming if necessary. Strain through a fine strainer and use as required. Never use a lined or tinned saucepan when the ingredients are to be fried, the great heat may crack or melt the lining. Foundation Recipe for Thick White Sauce I oz. butter. I oz. flour. 4 pint liquid. Method.—Melt the butter. Add flour, mix well and cook over very low flame, stirring frequently until the mixture bubbles freely and has the appearance of a honeycomb. Add liquid and stir until the mixture boils. Boil 3 minutes. ; Note.—The above proportions make a coating sauce. The same quantities of butter and flour with 1 pint of liquid make a flowing sauce ; and with 4 pint of liquid a binding sauce, used in the preparation of croquettes, etc.