5. When the water has evaporated, and the pieces of fat are cooked, we should pour the melted fat through an old sieve into a basin, and when cold it can be used for all frying purposes instead of lard. To clarify dripping. 1. We should put the dripping in a saucepan, and put it on the fire to boil. 2. When it boils we pour it into a basin in which there should be half a pint of cold water. 3. When the dripping is cold, we take a knife and cut round the edge, so as to take out the cake of dripping. 4. We should scrape off all the sediment that will be found on the bottom of the cake, and wipe it dry with a cloth. To clarify butter. 1. We put the quantity of bittter required for present use in a small saucepan, and put it on the fire and let it boil. 2. When the butter has boiled, we must take a spoon and remove the white scum from the top. 3. We should then pour the clear butter carefully into the pan for use, as below the hitter will be a little more watery substance* 26 National Training School for Cookery. COOKED MEAT. Lesson No. i. HASHED MEAT. Average cost of " Hashed Meat? INGREDIENTS. 1 lb. of scraps of cold meat and bone , 2 small onions , i carrot i bunch of herbs (consisting- of i bay leaf, a sprig of marjoram, thyme, parsley,) .... About a tablespoonful of flour i dessertspoonful of mushroom ketchup .... Sippets of bread Salt and pepper i oz. of butter Time reqtiired, about two hotirs ; or if the stock for the gravy is already- made, then only half an hour. Now we will show you how to Hash Cold Meat. 1. We take any remains of cold meat, cut off all the meat from the bone, and cut it into thin slices. 2. We chop the bone in pieces, and put them into a saucepan. 3. We take one onion, peel it and cut it in quarters. 4. We take one carrot✪ Hashed Meat, wash it, scrape it, and cut it in quarters. 5. We take a sprig of parsley, wash it, and dry it in a cloth. 6. We take one bay leaf, one sprig of marjoram and thyme, and the parsley, and tie them tightly together with a piece of string. 7. We put the herbs and the vegetables into the saucepan with the bones, and pour in enough cold water to cover them. Lessons on Re-Cooking Meat. — Hashed Meat. 27 8. We put the saucepan on the fire, and when it boils we should add pepper and salt, according to taste. 9. We now put the lid on, and move the saucepan to the side of the fire to stew gently for one hour, or one hour and a half ; we should watch it and skim it occasionally. 10. We take a small onion, peel it, and cut it in slices. 11. We put an ounce of butter into a frying pan. 12. We put the pan on the fire, and when the butter is melted we add the sliced onion, and let it fry a nice brown. 13. We must shake the pan occasionally to prevent the slices of onion from sticking to the bottom of the pan, and burning. 14. When the onion is sufficiently browned, we strain off the butter, and put the onion on to a plate. 15. When the bones have stewed long enough, we should strain off the liquor into a basin. 16. We wash out the saucepan, and pour back the liquor. 17. We put a tablespoonful of flour into a small basin. 18. We add a tablespoonful of the liquor to the flour, and stir it into a smooth paste. 19. We stir this paste gradually into the liquor in the saucepan.

AI-modernized reading of the original text

5. When the water has evaporated, and the pieces of fat are cooked, we should pour the melted fat through an old sieve into a basin, and when cold it can be used for all frying purposes instead of lard. To clarify dripping. 1. We should put the dripping in a saucepan, and put it on the fire to boil. 2. When it boils we pour it into a basin in which there should be half a pint of cold water. 3. When the dripping is cold, we take a knife and cut round the edge, so as to take out the cake of dripping. 4. We should scrape off all the sediment that will be found on the bottom of the cake, and wipe it dry with a cloth. To clarify butter. 1. We put the quantity of butter required for present use in a small saucepan, and put it on the fire and let it boil. 2. When the butter has boiled, we must take a spoon and remove the white scum from the top. 3. We should then pour the clear butter carefully into the pan for use, as below the butter will be a little more watery substance. 26 National Training School for Cookery. Lesson No. i. HASHED MEAT. Average cost of " Hashed Meat? 1 lb. of scraps of cold meat and bone , 2 small onions , i carrot i bunch of herbs (consisting- of i bay leaf, a sprig of marjoram, thyme, parsley,) .... About a tablespoonful of flour i dessertspoonful of mushroom ketchup .... Sippets of bread Salt and pepper i oz. of butter Time reqtiired, about two hotirs ; or if the stock for the gravy is alreadymade, then only half an hour. Now we will show you how to Hash Cold Meat. 1. We take any remains of cold meat, cut off all the meat from the bone, and cut it into thin slices. 2. We chop the bone in pieces, and put them into a saucepan. 3. We take one onion, peel it and cut it in quarters. 4. We take one carrot, wash it, scrape it, and cut it in quarters. 5. We take a sprig of parsley, wash it, and dry it in a cloth. 6. We take one bay leaf, one sprig of marjoram and thyme, and the parsley, and tie them tightly together with a piece of string. 7. We put the herbs and the vegetables into the saucepan with the bones, and pour in enough cold water to cover them. Lessons on Re-Cooking Meat. — Hashed Meat. 27 8. We put the saucepan on the fire, and when it boils we should add pepper and salt, according to taste. 9. We now put the lid on, and move the saucepan to the side of the fire to stew gently for one hour, or one hour and a half ; we should watch it and skim it occasionally. 10. We take a small onion, peel it, and cut it in slices. 11. We put an ounce of butter into a frying pan. 12. We put the pan on the fire, and when the butter is melted we add the sliced onion, and let it fry a nice brown. 13. We must shake the pan occasionally to prevent the slices of onion from sticking to the bottom of the pan, and burning. 14. When the onion is sufficiently browned, we strain off the butter, and put the onion on to a plate. 15. When the bones have stewed long enough, we should strain off the liquor into a basin. 16. We wash out the saucepan, and pour back the liquor. 17. We put a tablespoonful of flour into a small basin. 18. We add a tablespoonful of the liquor to the flour, and stir it into a smooth paste. 19. We stir this paste gradually into the liquor in the saucepan.

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Hashed Meat

The official handbook for the National Training School for Cookery