Page:Australian enquiry book of household and general information.djvu/25

Rh wooden keg (with an open top) can be used for pickling small pieces of meat. I have done as small a piece as 1lb. of steak. It may require adding to, and should be boiled up occasionally.

Ingredients: 2lbs. nice steak, 3oz. bread crumbs, one onion, thyme, one egg, beef dripping, salt and pepper.

Mode: Choose a piece of steak all in one piece, and lay on the meat board. Make a stuffing with the bread-crumbs, thyme, onion, dripping, salt, pepper, and moisten with the yolk of an egg. Spread it evenly on the steak, roll up tightly and tie with strong twine or skewer it securely together. Tie in a cloth, and drop into warm water with a little salt in it, boil slowly. Serve cold cut into thin slices.

Time: 20 minutes for each lb. and 20 minutes over.

Ingredients: Shin or leg of beef, scraps of pork, pepper, ground pimento or allspice.

Mode: Put beef on to boil with plenty of water. Boil till meat is perfectly tender and leaves the bones readily. Then dish the meat, take out the bones, remove the liquor to a basin. Cut up the meat and gristle into small pieces like dice. Put the liquor into a pot with some salt, pepper and ground pimento, bring it to the boil, and then add the meat, gristle and any scraps of cold pork, cut small. Boil for 15 minutes, then pour into moulds. When cold, turn out on a dish and serve. If there is plenty of liquor there will be a nice lot of jelly round the meat when cold.

Ingredients: One pig's or calf’s liver, one pig’s tongue, one eggspoonful cayenne, half a nutmeg, a few cloves, one teaspoonful Worcester sauce, one teaspoonful mustard, juice of one onion.

Mode: Boil the liver till quite tender, and the tongue (separately). Boil them the day before you intend making the "patés." Cut the liver up and mash it with a fork first, then a knife, till in a smooth paste, moistening now and then with a little melted butter. Work in the cayenne, nutmeg (grated), cloves and sauce, salt to taste, the mustard made with a little boiling water to which has been added the juice of the onion. Work all together thoroughly and press into little jars well buttered. Cut the tongue in pieces the size and shape of dice, and insert little pieces in with the patés, these are to represent the truffles which appear in the true paté. When the jars are full and smooth on top, pour a little mutton fat over to keep the air out, and then cover the jar with bladder. In winter it will keep very well, but in the summer when a jar is opened it must be used very quickly. It is very nice for sandwiches and for luncheon or tea.

Ingredients: Beef, veal, pork (fresh), beef suet and bacon, pepper, salt, sweet herbs and sage.

Mode: To make this sausage you must have bacon, without it the sausage is never so nice. Take equal quantities of beef, veal, pork, beef suet and bacon, both fat and lean. Put all through the mincing machine, season with pepper, salt, sweet herbs and sage, parched and rubbed fine. Mix all well together, and having a well-washed skin ready, fill it with the help of the mincing machine again. Tie securely at both ends, prick it here and there to prevent it bursting, and then boil slowly for an hour or a little more. Remove from the boiler and lay on straw to cool and dry. These sausages are greatly improved by being smoked.

When intending to make German sausages, a good plan is to select the meat some days before and put it in pickle, any ordinary brine pickle in which there is salt-petre, as the latter imparts a nice redness to it. The skins should also be put in pickle for a short time.

Ingredients: To each quart of blood,