Skin the sausages, make flaky pastry (page 41), after the final rolling,
cut the pastry into 4, place a sausage in the centre of each piece of
pastry, egg half-way round the edges, fold over, press the edges
together, trim neatly, place on a greased baking-tin, brush over with
beaten egg and bake in a hot oven about ½ hour.
Sausage and Rice. Time—¾ hour.
½ lb. choriza (sausage), ¼ lb. rice, 1 pint boiling water, a pinch of
saffron.
Wash and drain the rice well, put it in a saucepan with the saffron and
boiling water. Skin the sausage, place it on the top of the rice, and
simmer very gently till the rice swells and soaks up all the water.
Serve the sausage in a ring of rice. Sausage cooked alone should simmer
about 20 minutes.
Boiled Sheep’s Head. Time—5 hours.
1 sheep’s head, 3 onions, 3 turnips, a small bunch parsley, 1
tablespoonful pearl barley, 2 teaspoonfuls salt, ½ teaspoonful pepper,
sufficient cold water to cover the head, ½ oz. flour, 1 oz. dripping.
Soak the head for one hour in lukewarm water. Then remove the tongue,
brains, and all the thin soft bones from the inside of the head. Tie it
together put it in a saucepan, cover with water, adding the salt, and
bring it slowly to the boil; take off the scum. Prepare the vegetables,
wash the barley, and add all to the head. Let the whole simmer gently
for 3 hours. About ½ hour before it is done, tie the brains in a little
piece of muslin, and throw them into the saucepan. Boil the tongue
separately. When done, place the head on a hot dish. Mash the turnips
with a little dripping, pepper and salt, form into little balls, and
place round the dish alternately with the carrots. Halve the tongue, and
lay it across the head. Pour over all a sauce made of the flour browned
in the dripping, half a pint of the stock in which the head has been
boiled, the brains, slightly chopped, and a little finely-chopped
parsley. The broth may be used as it is, or made into a soup of any
kind.
Roast Sheeps’ Hearts. Time—¾ hour.
2 sheeps’ hearts, 2 oz. dripping. _Stuffing_—2 oz. suet, 1 tablespoonful
herbs, 2 tablespoonfuls bread-crumbs, rind of 1 lemon grated, 1 egg;
pepper and salt to taste.
Put the hearts into boiling water for a few minutes. Meanwhile make the
stuffing as follows:—Chop the suet, mix with the herbs, bread-crumbs,
lemon-rind, pepper, salt and beaten egg. Take the hearts out of the
water, dry them, stuff them, skewer them up, flour them, put them in a
saucepan with a little dripping, baste occasionally, and turn them over.
When done pour a little stock into the saucepan, stir it well, boil it
up, and pour over the hearts.
Stewed Steak. Time—2½ hours.
1 lb. beef steak, 1 onion, 1 carrot, 1 turnip, ½ saltspoonful salt, ¼
saltspoonful pepper, 1 dessertspoonful chopped parsley, 2 oz. dripping,
1 dessertspoonful flour.
Melt the dripping, cut the steak into 3 pieces, and fry them. Then take
out the meat, cut the onion and carrot into thin slices, the turnip into
thick blocks, and fry these in the dripping. When they are browned, lay
the meat on top of them, add the seasoning and ½ pint of warm water.
Close the lid and simmer 2 hours. Thicken with the flour ¼ hour before
serving; add the chopped parsley at the last minute.
Smoked or Salt Tongue.
Smoked tongues must be soaked over-night in cold water. Salt tongues do
not require this. Tongues must be placed in boiling water and simmered
till tender, then skinned and replaced in the liquor to get hot again.
Toad-in-the-Hole. Time—¾ hour.
½ lb. scraps of cooked or uncooked meat, 3 gills water, ½ lb. flour,
salt, 2 eggs.
Grease a pie-dish or baking-tin; lay the pieces of meat in it; make a
batter by stirring the water gradually into the flour and salt, beat in
the eggs one at a time, then beat all together, pressing out any lumps
against the sides of the basin, let it stand two hours if possible, then
pour it over the meat and bake in a quick oven about ½ hour.
Stewed Knuckle of Veal. Time—2¼ hours.
4 lbs. knuckle of veal, ¼ lb. rice, 1 onion, 1 teaspoonful salt, ¼
teaspoonful pepper, 1 tablespoonful chopped parsley, 3 pints water, 1
oz. flour, juice of 1 lemon.
Simmer the veal for 2 hours in the salt and water. After it has simmered
1 hour add the onion, peeled and cut up, and the rice well washed.
Simmer again for 1 hour, add the flour mixed to a cream with the
lemon-juice, then add the chopped parsley, cook for 10 minutes, and
serve the meat in the middle of the rice and gravy.
Breast of Veal or Mutton Stuffed. Time—2 hours.
Cut breast in half and stuff; or bone, stuff and roll round. Bake for 1½
hour, basting well.
_Forcemeat_: 2 oz. smoked beef, ¼ lb. suet, rind of ½ lemon, 1
teaspoonful chopped herbs, and parsley, salt, cayenne and pounded mace
to taste, 4 oz. bread-crumbs, and 1 egg.
Shred the smoked beef, chop the suet, lemon-rind, and herbs, mincing all
very finely. Add seasoning to taste, and mix well with the bread-crumbs
before wetting with the egg. Work all together and use.
------------------------------------------------------------------------