Handbook of practical cookery

Flour well the board, turn the contents of the bowl on to it, knead the mixture quickly together, forming a firm dough. Roll out the dough as quickly as possible, as the instant it cools it becomes very tough. Cut from the dough six rounds a little larger than breakfast saucers, and place them on one side. Knead together again what remains of the dough, and cut from it six more rounds. Grease well six breakfast saucers, and place on them the last rounds- which were cut out; brush the edges of the dough with a little milk, place in each lined saucer a portion of the seasoned mutton, cover each with a round of the dough which was first cut, and press the two edges firmly together. With the point of a skewer make a hole in the top of each, brush each over with a little milk, place the pies in a moderate oven, and bake them for three quarters of an hour. Lemon Pickle.— Six lemons, one half pound of salt, four cloves of garlic, one quarter ounce cloves, one quarter ounce cayenne, one quarter ounce nutmeg, one quarter ounce mace, two ounces mustard, three pints of vinegar. Cut the lemons into quarters, place them in a sauce-pan, add the salt, garlic cloves, cayenne, nutmeg, mace, and mustard ; pour over the vinegar. Place the pan over the fire, and allow the contents to boil for fifteen minutes. Pour all then into a jar; allow the jar to stand for six weeks. During this time the contents must be stirred once every day, and the jar must be closely covered. Strain then the liquor through a sieve and bottle it for use. Sauce for Gravies or Soups.— One pint vinegar, one pint mushroom catchup, one half tea-spoonful cayenne, one teacupful red-currant jelly, two small shallots. Shred finely the shallots, place them in a bottle, and add the cayenne, then the jelly, pour over the catchup and vinegar. Shake the bottle well, and let it stand for one week, when the sauce is ready for use. Noodlins (German fashion). — Two eggs, one quarter pound flour, one half tea-spoonful salt, two ounces butter. CLARIFIED PAT — CARAMEL. 247 Mix well in a bowl the flour and salt, moisten them with the eggs, turn all out on a board and knead well together, adding more flour if necessary. When stiff enough to roll out, flour the board well, and roll out the dough very thinly. Allow the dough to lie on the board until firm ; but do not let it lie long enough to get hard. Flour it then well and roll it up. This will now have the shape of a rolled jelly cake. With a very sharp knife cut some strips from the roll, about the third of an inch in thickness. When the half of the roll is cut into strips, cut the other half into strips about half the width of the former. Throw the broad strips into a pan of boiling water in which has been dissolved a good pinch of salt. Boil these strips for fifteen minutes. While they are boiling, melt in a frying-pan the butter; when it smokes, throw in the narrow strips, and allow them to take a pale brown colour. When both are ready, drain the boiled strips quickly on a sieve, and pile them on a hot dish. Lift from the butter with a fork the browned strips, and pile them high on the boiled ones. This ought to be served with cream and any sort of preserve.