The official handbook for the National Training School for Cookery

B. We must baste it well with the dripping, and turn it occasionally. The Bullocks heart will take two hours to roast, the Calf's heart only one hour. N.B. — A Bullock's heart is better roasted in front of the fire on account of its size. Lessons on Cooking Meat. — Roast Bullock 's Heart. 1 13 21. We put the dripping-pan, or a large dish, down on a stand within the screen close to the fire, with the dripping ladle or a large spoon in it. 22. We hang the roasting-jack up from the mantlepiece over the dripping-pan. • N.B. — If there be no roasting-jack, we can manage with a strong piece of worsted tied to a poor man's jack. 23. We must wind up the jack with its key, before we put the meat on. 24. We take the hook of the roasting-jack and pass it through the heart, and hang it on the jack or the worsted. N.B. — If the heart is hanging from a piece of worsted, we must twist the worsted occasionally to make it go round. 25. We put about a quarter of a pound of clarified dripping into the dripping-pan, and baste the heart occasionally. 26. It will take about tzvo hours to roast. 27. We take one small onion, peel it, and cut it in slices. 28. We put the onion in a saucepan, with one ounce of butter, or clarified dripping. 29. We put the saucepan on the fire, and let the onion fry a nice brown. 30. We now add one tablespoonful of flour, and mix them smoothly together with a wooden spoon. 31. We pour in half a pint of cold water, season it with salt and pepper to taste, and stir smoothly until it boils and thickens; 32. We then stand the saucepan by the side of the fire until required for use. 33. When the heart is roasted, we take it down, place the heart on a hot dish and draw out the hook. 34. We cut the string and take off the greased paper. H 114 National Training School for Cookery. 35. If there be any stuffing over, we now stir it into the sauce ; we also add one dessertspoonful of mushroom ketchup. N.B. — If the flavouring of mushroom ketchup be disliked, it may be omitted. 36. We pour the sauce round the heart on the dish, and it is then ready for serving. Lessons on Cooking Meat. — Cornish Pasties. 1 1 5 d. \ lb. of buttock steak or beef skirt I lb. of potatoes 1 onion 1 lb. of flour 6 oz. of dripping Salt and pepper 1 teaspoonful of baking powder .. ) oh ok Time required, about one hour. Now we will show you how we make Cornish Pasties. 1. We take half a pound of buttock steak or beef skirt, put it on a board, and cut it up into small pieces. 2. We take half a pound of potatoes, wash and peel them put them on a board, and cut them up into small pieces. 3. We take one small onion, peel it, put it on a board, and chop it up as finely as possible. 4. We put one pound of four into a basin with a little salt, and a teaspoonful of baking powder. 5. We put in six ounces of dripping, and rub it well into the flour with our hands. 6. We now add enough cold water to mix it into a stiff paste. 7. We flour a board and turn the paste on to it. 8. We take a rolling-pin, flour it, and roll the paste out into a thin sheet, about a quarter of an inch in thickness. 9. We cut the paste into pieces about six or seven inches square.