20. We also add the browned onion, and a dessertspoonful of mushroom ketchup. 21. We put the saucepan on the fire, and stir the sauce until it boils and thickens. 22. We let it boil for two or three minutes, until the flour is cooked. N.B. — We should be careful to stir the sauce smoothly while it boils, or it will be lumpy. 23. We then move the saucepan to the side of the fire, and when it is off the boil, we lay in the pieces of meat to warm through. N.B. — We must not let the sauce boil while the meat is in it, or the meat will get hard and tough. 24. We cut a thin slice of bread, and cut it into square pieces. 28 National Training School for Cookery. 25. We cut these square pieces in half, cornervvise, mak- ing the pieces into triangles. 26. We put one ounce of clarified dripping (see Lesson on " Frying ") in a frying pan to melt. 27. When the dripping is quite hot we put in the sippets of bread, and let them fry a light brown. 28. We should turn them, so that they get browned on each side. 23. We put a piece of kitchen paper on a plate, and when the sippets are fried, we turn them on to the paper to drain off the grease. N.B. — If liked, the bread could be toasted before the fire instead of fried ; in which case the bread should be cut into sippets after it is toasted. 30. For serving we put the slices of meat on a hot dish, in the centre, strain the sauce over them and put the sippets of bread round the edge of the dish. Lessons on Re-Cooking Meat. — Meat Fritters. 29 COOKED MEAT. Lesson No. 2. MEAT FRITTERS. Average cost of " Meat Fritters. INGREDIENTS d. Slices of cold meat 6 4oz. of flour i 1 tablespoonful of salad oil ) Salt J 2 eggs 2 Dripping for frying✪ Meat Fritters - Time required, about half an hour [and one hour for the batter to rise), Now we will show you how to make Meat Fritters, i.e. frying meat in batter. 1. We put four ounces of flour and half a saltspoonful of salt into a basin. 2. We add a tablespoonful of salad oil and mix the flour into a smooth paste. N.B. — We must be careful that the oil is quite sweet. If the oil is objected to, one ounce of melted butter can be used instead. 3. We now stir in smoothly by degrees, a quarter of a pint of tepid water; we must be careful that there are no lumps. 4. We break two eggs, put the whites on a plate (the yolks we should put in a cup, as they will not be required for present use). 5. We sprinkle a quarter of a saltspoonful of salt over the whites of the eggs, and whip them to a stiff froth with a knife. 6. We stir the whipped whites of the eggs lightly into the batten N.B.— In winter, clean snow might be used in the batter instead of the whites of eggs. N.B. — This batter might be made without the whites of eggs, in which case it should be mixed with half a pint of beer, instead uf the water, but the batter made with beer will not rise as much as when eggs are used. N.B. — The beer will not taste after the batter is fried. 30 National Training School for Cookery. 7. We stand the batter aside for one hour to rise, or until required for frying, but it should not stand longer than one hour. 8. We put half a pound of clarified dripping (see Lesson on " Frying ") into a saucepan, and put it on the fire to heat. 9. We take some cold meat, and cut it up into thin slices. ✪ Fritters

AI-modernized reading of the original text

20. We also add the browned onion, and a dessertspoonful of mushroom ketchup. 21. We put the saucepan on the fire, and stir the sauce until it boils and thickens. 22. We let it boil for two or three minutes, until the flour is cooked. N.B. — We should be careful to stir the sauce smoothly while it boils, or it will be lumpy. 23. We then move the saucepan to the side of the fire, and when it is off the boil, we lay in the pieces of meat to warm through. N.B. — We must not let the sauce boil while the meat is in it, or the meat will get hard and tough. 24. We cut a thin slice of bread, and cut it into square pieces. 28 National Training School for Cookery. 25. We cut these square pieces in half, cornerwise, making the pieces into triangles. 26. We put one ounce of clarified dripping (see Lesson on " Frying ") in a frying pan to melt. 27. When the dripping is quite hot we put in the sippets of bread, and let them fry a light brown. 28. We should turn them, so that they get browned on each side. 29. We put a piece of kitchen paper on a plate, and when the sippets are fried, we turn them on to the paper to drain off the grease. N.B. — If liked, the bread could be toasted before the fire instead of fried ; in which case the bread should be cut into sippets after it is toasted. 30. For serving we put the slices of meat on a hot dish, in the centre, strain the sauce over them and put the sippets of bread round the edge of the dish. Lessons on Re-Cooking Meat. — Meat Fritters. 29 Lesson No. 2. MEAT FRITTERS. Average cost of " Meat Fritters. d. Slices of cold meat 6 4oz. of flour i 1 tablespoonful of salad oil ) Salt J 2 eggs 2 Dripping for frying - Time required, about half an hour [and one hour for the batter to rise), Now we will show you how to make Meat Fritters, i.e. frying meat in batter. 1. We put four ounces of flour and half a saltspoonful of salt into a basin. 2. We add a tablespoonful of salad oil and mix the flour into a smooth paste. N.B. — We must be careful that the oil is quite sweet. If the oil is objected to, one ounce of melted butter can be used instead. 3. We now stir in smoothly by degrees, a quarter of a pint of tepid water; we must be careful that there are no lumps. 4. We break two eggs, put the whites on a plate (the yolks we should put in a cup, as they will not be required for present use). 5. We sprinkle a quarter of a saltspoonful of salt over the whites of the eggs, and whip them to a stiff froth with a knife. 6. We stir the whipped whites of the eggs lightly into the batten N.B.— In winter, clean snow might be used in the batter instead of the whites of eggs. N.B. — This batter might be made without the whites of eggs, in which case it should be mixed with half a pint of beer, instead uf the water, but the batter made with beer will not rise as much as when eggs are used. N.B. — The beer will not taste after the batter is fried. 30 National Training School for Cookery. 7. We stand the batter aside for one hour to rise, or until required for frying, but it should not stand longer than one hour. 8. We put half a pound of clarified dripping (see Lesson on " Frying ") into a saucepan, and put it on the fire to heat. 9. We take some cold meat, and cut it up into thin slices.

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The official handbook for the National Training School for Cookery