The Ocklye cookery book

Ingredients Half a pound of finely chopped A little stock. beef. Pepper, salt, and sugar. One eschalot. The yolk of one egg. A bit of butter. Egg and breadcrumbs. A dessertspoonful of flour. Good clear gravy. Put the finely chopped eschalot into a saucepan, with a bit of butter the size of a walnut, and stir it over the fire till it is lightly browned; stir in a dessertspoonful of flour, add the meat, and as much good stock as will make it moist. Boil it gently for a few minutes, season with pepper, salt, and sugar, stir the yolk of an egg in quickly, and pour it into a dish to get cold ; then divide it into pieces the size and shape of half a sausage; Egg and breadcrumb them twice, and fry them a nice golden brown. Drain them on a sieve, and serve hot, with rich brown clear gravy. They can be made with fresh or cooked meat, but fresh meat is much the best. BRAWN Ingredients Half a pig's head. Salt and pepper. Two pig's feet. Soak the head in cold water for two hours to get out all the blood, then put it into a saucepan with the feet, cover it with cold water, bring it to the boil, and add a little salt. Boil it until the meat leaves the bones easily. Take out all the bones and chop up the meat, season with pepper and salt to taste. Put it into a mould and press it. BREAST OF LAMB BRAISED AND BROILED Ingredients Breast of lamb. Three pints of water. Two onions. Thyme and parsley. Half a carrot. Two bay leaves. Half a turnip. One egg. Salt and pepper. Breadcrumbs. Cut the onions, carrot, and turnip into thin slices ; put them into a stewpan with the bay leaves, parsley, and thyme ; add the water and a quarter of a teaspoonful of salt. Lay in the breast and let it simmer till it is tender and the bones come out easily. Then take it from the pan, pull out all the bones, and press it between two dishes. When cold season it with salt and pepper, egg and breadcrumb it lightly, and broil it gently over a moderate fire to a nice light brown colour, turning it very carefully. Serve with gravy. Tomato sauce or mint sauce may be handed with it. BOILED CALF'S HEAD Ingredients Half a calf's head. Parsley and butter sauce. Put half a calf's head into cold water for two or three hours; when ready to cook it remove the brains, tie the head up in a cloth, and put it -into a stewpan with enough cold water to cover it; bring it slowly to the boil, remove the scum as it rises, add a little salt, put the lid on the stewpan and boil it gently from three to three and a half hours, according to the size. In the meantime wash and skin the brains and boil them in a little saucepan for about ten minutes. Bone the head, place it on a dish; skin the tongue, cut it in pieces and arrange it alternately with the brains round the head. Sent hot to table with parsley and butter poured over it. BRAISED CALF'S HEAD Ingredients Half a calf's head. A few sprigs of basil. Cold water. Flour and butter. Rich gravy. Forcemeat balls. Half a pint of button mushrooms. One small lemon. Cleanse the head as in the recipe for boiled calf's head. Put it into a saucepan with enough cold water to cover it, and bring it to the boil, removing the scum as it rises; add a little salt, put the lid on and let it boil for two hours and a quarter; then let it cool and bone it entirely; take the skin off the tongue and replace the brain, lay the head in a stewpan and simmer it gently in rich gravy for an hour. Half an hour 'before it is dished up, add the button mushrooms and a few sprigs of basil; thicken the gravy if necessary with flour and butter, and serve with plenty of forcemeat balls round the head. If no mushrooms or basil are at hand, the thin rind of a small lemon may be boiled in the gravy, and the strained juice added at the instant of serving. CALF'S HEAD CUTLETS