Page:Mrs Beeton's Book of Household Management.djvu/732

648 it over with yolk of egg when about ¾ baked. Slices of hard boiled egg are often added with the meat.

Time.—To bake, about 2 hours. Average Cost, 1s. 6d. to 1s. 8d. Sufficient for 1 medium-sized pie.

Ingredients.—To 2 lb. of lean ham allow ½ a lb. of fat, ¼ of a teaspoonful of ground mace, ¼ of a teaspoonful of nutmeg, ¼ of a teaspoonful of pepper, ⅛ of a teaspoonful of cayenne, clarified butter.

Method.—Pass the ham 2 or 3 times through a mincing machine, or chop it finely, pound it well in a mortar with the seasoning, and rub it through a fine sieve. Put it into a buttered pie-dish, cover with a buttered paper, and bake in a moderate oven for about ¾ of an hour. When done, press into small pots, and as soon as it is quite cold cover with clarified butter.

Time.—To bake, about ¾ of an hour. Average Cost, 2s. 3d. to 2s. 9d.

Ingredients.—Sausages.

Method.—Prick the sausages with a fork, throw them into boiling water, and cook gently for 15 minutes. Serve on buttered toast or mashed potato. Or, let them cool slightly, remove the skins, coat with egg and breadcrumbs, and fry in hot butter or fat until crisp and brown.

Time.—To boil, 15 minutes. Average Cost, 8d. to 10d. per lb.

Ingredients.—Sausages, frying-fat.

Method.—Prick the sausages well with a fork, as this prevents the skins breaking. Put the sausages into a frying-pan containing a little hot fat, and fry gently, turning 2 or 3 times, so as to brown them equally. Serve on mashed potato or toasted bread.

Time.—About 10 minutes. Average Cost, 8d. to 10d. per lb.