The official handbook for the National Training School for Cookery

N. B. — We must watch it and be careful it does not burn. 2. We put half a pound of flour into a basin with salt (to cover thinly a threepenny piece), and three ounces of clarified . dripping. 3. We rub the dripping well into the flour with our hands, until it is quite a powder, 4. We then add a little cold water and mix it into a stiff paste. 5. We flour a board and turn the paste out on to it. 6. We take a tin of Australian meat, open it carefully, .and with a spoon remove all the fat off the part of the meat required for immediate use. N.I3. — The fat should be clarified by putting it into boiling water; and when cold can then be used for dripping. 7. Wc take half a pound of meat out of the tin and scrape off as much of the jelly as possible. Lessons on Australian Meat. — Rissoles. 47 8. We put the meat on a board and chop it up as finely as possible. N.B. — Minced meat might be used, which would not of course require chopping up. 9. We take a small bunch of dried herbs and rub the leaves into a powder. N.B. — The stalks of the herbs need not be thrown away, as they can be used in soups for flavouring. 10. We sprinkle the herbs over the meat, also a little pepper and salt, and a little flour. 11. We take a rolling pin and roll out the paste as thin as possible. 12. We cut the paste into rounds with a cutter (which should be dipped in flour) ; the rounds should be rather larger than the top of a tea-cup. 13. We put some meat into the centre of each round of paste. 14. We break an egg on to a plate and beat it up slightly with a knife. 15. We take a paste-brush, dip it in the egg, and just wet the edges of the paste with the egg. 16. We fold the paste carefully over the meat, pressing the edges together with our thumbs. 17. We take two ounces of vermicelli and rub it between our hands, crushing it up as finely as possible. 18. We put this crushed vermicelli on to a piece of paper. 19. We put the rissoles into the plate of egg, and egg them well all over with the brush, 20. We then turn them into the crushed vermicelli, and cover them well with it but not too thickly. N.B. — We must be careful to finger them as little as possible, so as not to rub off any of the egg or vermicelli, or the rissoles will burst while frying. N.B. — Bread crumbs might be used instead of vermicelli. 21. We take a frying basket and put in the rissoles ; we must be careful that they do not touch each other. 22. When the fat in the saucepan is quite hot and 48 National Training School for Cookery. smoking, we put in the frying-basket and let the rissoles fry for a minute or two until they have become a pale brown. 23. We take a piece of kitchen paper and put it on a plate. 24. As the rissoles are fried we turn them from the frying-basket on to the piece of paper to drain off the grease. 25. We then put them on a hot dish and they are ready for serving. Lessons on Australian Meat. — Savoury Hash. 49 Lesson No. 5. SAVOURY HASH. Average cost of a "Savoury Hash'' made from Australian Mutton. s. d. ik lb. of Australian mutton o io£ 1 oz. of butter o i" 5 oz. of flour ) \ an onion > o o\ 1 sprig of thyme and marjoram ) 2 sprigs of parsley Pepper and salt 1 dessertspoonful of mushroom ketchup. . .