Household cookery

Method, — Mince the meat finely, add to it bread-crumbs, parsley, onion, salt, and pepper, and mix all together with the beaten egg. Form the mixture into cakes on a floured board. Put the dripping into a saucepan, and when quite hot put in the collops and fry a good brown on both sides. Remove from the pan, mix in flour. Add water slowly and stir till it boils, add salt and pepper, put back the meat, and cook very gently for f hour. Place the collops on a hot dish, pour the gravy round, and serve with toasted sippets round the dish. Stewed Steak I lb. stewing steak. i oz. dripping. I or 2 onions. i oz. flour. I carrot. i turnip. 1 pint cold water. Salt and pepper. Method, — Put the dripping into a pan, and when quite hot put in the steak, and brown on both sides. Remove ; then fry the onions, peeled and sliced. Mix in flour, add water slowly, stir till it boils. Add salt and pepper, also the vegetables, peeled and sliced. Put back the steak and simmer gently for 2 hours. When done, dish the steak, put vegetables on top, and pour the gravy round the dish. Stuffed and Baked Sheep's Heart I sheep's heart. I oz. suet, chopped. I onion. Salt and pepper. 2 table-spoonfuls bread-crumbs. I tea-spoonful powdered sage. J tea-spoonful sweet herbs. Method, — Parboil the onion, chop finely, mix with breadcrumbs, suet, sage, sweet herbs, salt, and pepper. Wash the heart w^ell, steep in cold water about 30 minutes to draw out the blood, then dry it well. Put the stuffing into the cavities, draw the ends together and sew up. Place in a baking-tin with a little dripping, and bake in a hot oven about i hour, basting frequently. Sen-e on a hot dish. Make the gravy as for mutton, and pour round the dish. Baked Liver and Bacon \ lb. calf s liver. I lb. fat bacon. I small onion (finely chopped). \ pint water. I dessert - spoonful chopped parsley. I tea-spoonful sweet herbs. 3 oz. bread-crumbs. Salt and pepper to taste. Method, — Mix bread-crumbs, chopped onion, parsley, sweet herbs, salt, and pepper together. Cut the liver into thin slices, wash and dry w^ell, then put them in a well-greased drippingtin. Cover each slice of liver with the seasoned bread-crumbs, and lay on each a strip of bacon. Pour \ pint of water round the liver, and bake in a moderate oven about 40 minutes. When done, place carefully on a hot dish, and pour the gravy round. Salt and pepper. Method. — Divide meat into cutlets. Scrape the bone at the top about \ inch down, cut off the fat and trim neatly. Brush over with well-beaten egg, cover with bread-crumbs seasoned with salt and pepper. Fry in hot fat 6 or 8 minutes. Drain on paper. Dish the cutlets in a ring on a hot dish, with tomato sauce poured in the centre, or served in a sauce tureen. I table-spoonful Worcester i oz. butter, sauce. I table-spoonful of parsley. Method, — Mix butter, parsley, salt, pepper, and lemonjuice together. Broil or grill the steaks over a hot fire, turning them frequently with a knife and spoon. Dish the steaks, place pieces of the seasoned butter on top, put Worcester sauce and a piece of butter on the dish. Melt in the oven, and serve very hot. Mutton Cutlets i lb. best end neck of mutton. I egg. Some bread-crumbs. Some fat for frying. Stewed Scrag-end of Neck of Lamb