Page:Australian enquiry book of household and general information.djvu/21

Rh made:—When the head is done take it out and strain the gravy from the dish into a saucepan. Have the brains boiled previously with a sprig of sage in the water. Add them chopped fine to the gravy; teaspoonful of butter rolled in flour, two spoonsful of port wine, boil for a few minutes, and when the head is on the dish pour over it.

Baking Hams.—Few people care to go to the trouble of baking hams, though there is no doubt it is by far the best way to cook them, as all the juice is retained. There is only the one way of doing them I know of, and that is in a thick paste of flour and water. Make a regular stiff dough of plain flour and water; roll it out to about half an inch thick; then lay your ham on this, and draw the paste well over on the other side till it is completely wrapped. Put it into a moderate oven, keep the heat even, and allow a quarter of an hour for every pound. Do not mind the paste getting very brown—it is sure to do so. When you take it out break away the crust, peel off the skin, and grate a brown crust of bread over it while hot, and ornament the knuckle with a paper frill.

Tongues done in this way are very good, and it is by far the best way to cook a spiced round of beef. Many people object to the waste of flour,but the flavour of the meat makes up for that.

How and Where to Stuff Joints.—A leg of mutton or pork is stuffed under the skin, in the knuckle end, getting as much as possible into the cavity made, then fastening the skin over it securely. Anything that is boned, such as breast of veal, loin of mutton, shoulder of mutton, the stuffing should be placed where the bone was as nearly as possible, and rolled and tied up.

Forcemeat for Stuffing.—Two or three slices of ham or lean bacon, not quite ¼lb. of suet, the grated rind of half a lemon, one teaspoonful of minced parsley, and one of minced sweet herbs, salt, cayenne, and a little pounded mace to taste, the crumb of half a stale loaf, and two eggs.

Ingredients: Bread crumbs, half a cup of white stock, one teaspoonful of butter, one slice of ham or lean bacon, one teaspoonful of minced parsley, two eschalots, one clove, one blade mace, mushrooms if to be got, yolks of two eggs.

Mode: Swell the crumbs in warm milk, then put into stewpan with the stock. In another pan put the butter and other ingredients, and fry them over a gentle fire. When done pour in one cup and a half of stock and let it boil till reduced a good deal, then strain through a sieve into the bread crumbs. Place over the fire and stir constantly, adding a little butter and then the yolks of two eggs. Mix well, and turn on to a clean plate to cool. Use this with forcemeat.

Ingredients: Steak, salt, pepper, one teaspoonful good dripping.

Mode: First prepare your fire, which should be clear and hot. Then pound or beat your steak well on both sides; salt and pepper lightly. Into a perfectly clean pan put the dripping, and when quite hot lay in your steak. Turn frequently while it is frying (about every two minutes). Have ready a hot dish, slightly buttered, and directly the steak is done pop it on to it. Add a tiny lump of butter, and send to table at once. Do not put into the oven to become dry and sodden. Some good cooks use a pan with a cover for frying steak, and only rub the pan with fat before putting it in.

Ingredients: 1lb macaroni, ½lb. steak, grated cheese, bread crumbs, one egg, parsley, pepper, salt.

Mode: Take the steak, or the tender undercut of a joint. Cut it into small squares ¼in. thick. Season with pepper and salt, and dip each piece