Handbook of practical cookery

remainder of the cold water. Turn it quickly out on the board, knead it lightly together, cut it into eight pieces, roll each piece into a ball. When the meat has cooked one hour and a quarter, place the balls on the top, and let all cook slowly for half an hour longer. When ready, serve the meat and vegetables in the centre of a hot flat dish, and the balls of pastry round them. NOTE. — The onion for this must be soaked over night in boiling water. Poor Man's Goose. — One pound liver, one quarter pound bacon, one half table-spoonful salt, one half tea-spoonful pepper, two pounds potatoes, one large onion, one half pint cold water. Soak the onion over night in a small basin of boiling water. Take it out of the water, and slice it. Place the potatoes in a pan, cover them with cold water, and allow the water to boil. Cut the liver in thin slices, and put them in a basin of cold water. Remove the skin from the bacon, and slice it also. Take the potatoes from the boiling water and slice them. Place now in a Yorkshire pudding-tin a layer of potatoes, then a layer of the liver, then a little of the onion, a little pepper and salt, then a little of the bacon. Continue to do this until all those ingredients are used up. Place over the top a last layer of potatoes. Pour in the water at the side. Place the tin in a hot oven, and bake one hour and a half. Toad in the Hole. — One pound sausages, four tablespoonfuls of flour, three gills of milk, one egg, one tea-spoonful salt, one salt-spoonful pepper. Prick the sausages all over with a fork, place them in a pie-dish, place the pie-dish in a quick oven, and bake the sausages for fifteen minutes. Place in a basin the flour. Add the salt and pepper. Drop into the centre of the flour the yolk of egg. Pour over the yolk of egg a very little of the milk, and begin to stir in the flour from the sides. Continue to do this until all the flour is moistened and about STEWED STEAK — STUFFED OX HEART. 275 half the milk is used. Beat this mixture well with a wooden spoon until it begins to rise in little bells. Add then the remainder of the milk, and stir all well together. Place on a dry plate the white of egg, and with a dry knife whip it to a very stiff froth. Stir in very lightly the white of egg to the mixture in the basin. When the sausages have baked fifteen minutes, pour the mixture in the basin over them, and bake the whole for fifteen minutes longer. NOTE. — Cold meat may be used instead of the sausages, or one pound of lean mutton. Stewed Steak. — One pound steak, one carrot, one onion, one small turnip, one half pint cold water, one half ounce dripping, one tea-spoonful salt, one salt-spoonful pepper, one half table-spoonful flour. Melt in a stew-pan the dripping. Cut the steak in small square pieces. When the smoke rises from the dripping, put in the pieces of steak and brown them well. Place in a basin the flour, pepper, and salt. Moisten them with a very little water. Stir till the flour is very smooth, then add the remainder of the water. Pour this over the browned steak, and stir all over the fire till boiling. Skim well, and draw the pan on one side. Pare the turnip thickly, cut it in small pieces, scrape and slice the carrot, take the skin from the onion. Add these vegetables to the steak, and allow to simmer very slowly for an hour and a half.