Pie.—(a) Make a paste with ¼ lb. lard and ½ oz. butter to every lb. of flour. Rub a little of the lard into the flour, and then melt the rest of the butter and lard in hot milk and water. When it rises skim it off and mix it warm with the flour, adding sufficient milk or water to make the paste, and a little salt to taste. Knead it well, and then raise the crust in an oval shape. Take some pork with a little fat, cut it into small square pieces, season them with salt, pepper, and cayenne, a little mace, and some finely-shred sage; fill the pie closely, cover it and decorate with paste ornaments, then bake in a slow oven for about 2 hours or more, according to the size of the pie. When done, pour a little gravy made from the trimmings of the pork in through a hole at the top.
(b) For making little pork pies for breakfast, like those sold in the shops: 3½ lb. flour, 1 lb. lard, 1½ pint water, 3 teaspoonfuls pepper, 6 of salt, 5 lb. of meat. Boil the lard and water together, pour boiling on the flour, having first made a hole in the flour; mix well, and let it stand by the side of the fire—it must not be too cold or too hot, or it will not raise nicely; mould it as an ordinary raised pie the size you wish, fill the pies with the meat cut in very small square pieces, season it, pour a little water in, put on the lid, pinch the edges together, trim round with scissors, and ornament with leaves formed with a paste cutter; let the pies stand at least 4 hours before baking, put them in rather a slow oven, bake 1½-2 hours; when brought out of the oven, pour in the hole of the lid of the pies, through a funnel, as much gravy as they will take, previously made from the bones and trimmings of the pork.
Roast.—To ensure the crackling being crisp and eating short, care must be taken not to put the joint too near to the fire at first; it should be placed at some little distance, if not the crackling would harden before the meat would be warmed through. If very lean, a little good salad oil should be rubbed in before putting down to roast, and it must be kept thoroughly well basted during the time of roasting.
Sausages (Saucisses).—(a) Take of fat and lean about equal portions, rather less of fat; chop very fine, season with pepper, salt, nutmeg, and mace. When filling up the skins, have some warm water, and put in with the meat by degrees, just to soften the meat and make it go in easily.
(b) Take 2½ lb. lean of pork, 3 lb. fat, 3 tablespoonfuls finely-powdered sage, 1 oz. salt, 1 oz. pounded pepper; having cut the meat and fat into pieces, mix well together, and press it through some well-cleaned skins with a sausage machine, and twist the links into the lengths required.
(c) Mix equal quantities veal, pork, and beef suet, chopped up. To every 1 lb. of each add ½ lb. breadcrumbs, a little lemon peel and nutmeg, a few sage leaves, and a very little savory and marjoram. Season highly with pepper and salt, and proceed as in (b). Lovelock’s sausage-making machine greatly facilitates operations.
Sucking Pig (Cochon de lait).—Take a sucking pig about 3 weeks old the day it is killed; be particular to see it is well cleansed; when this is done and the stuffing sewed into the belly—before doing which the inside must be well wiped with a clean damp cloth—wipe the outside of the pig, and rub it well all over with some salad oil; while it is roasting baste it well very frequently with dripping, to keep the skin from blistering, till within ¼ hour of its being done, when you must baste it with a little fresh butter. When you serve the pig the 2 sides must be laid back to back in the dish, with half the head on each side, and one ear at each end, all with crackling side upwards; garnish the dish with slices of lemon, and serve it up with a rich brown gravy in the dish, and also a sauceboat of the same, with one likewise of bread sauce with a few currants in it. Some add a little port wine to the gravy. When the pig is baked, which is the best way of dressing it, you must mix the yolk of a raw egg with a tablespoonful of salad oil to rub it well all over with, basting it frequently with 2-3 oz. butter tied in a piece of clean rag. Stuffing for the pig:—4-5 oz. breadcrumbs, 2 oz. chopped sage leaves, one egg, a little butter, pepper, salt, and cayenne.
Tripe.—This requires to be well cooked and nicely served, and it is then both light and nutritious, and can often be eaten by invalids, or persons having a delicate digestion. Choose a nice white piece; wash it well, and put into a stewpan with sufficient milk and water in equal parts to cover it; let it simmer gently for about ½ hour after it has boiled up. Serve with white sauce, made as above, but omitting the parsley, and garnish the dish with slices of beetroot. Onion sauce may be substituted if preferred, or it may be served simply with a little of the liquor in which it has been cooked poured over it, and some plainly boiled Spanish onions handed round in a vegetable dish; but the first recipe is the most appetising way of sending it to table. It should always be remembered that a little time expended in garnishing tastefully goes far towards making economical cookery a success.
Veal (Veau).—Braised Loin.—Take about 2 oz. butter, 1 carrot, 1 onion, a little parsley, sweet herbs, a leaf or two of basil, and a bay leaf; brown a large crust of bread, and put it in a stewpan with the above things, and fry them until they are brown; then flour the meat, and brown it well, putting it back in the saucepan; add a little stock, and baste it in the gravy till done, and keep turning the meat. Simmer 4 lb. for 3-4 hours.
Calves’ Brains (a).—Lay the brains in cold water to whiten. Put them in a stewpan with a little water, a tablespoonful of vinegar, an onion, 2 or 3 cloves, a little white wine, salt, and white pepper. Simmer the brains ½ hour, then lay them on a sieve to drain. When cold cut them in slices, and dip them either in butter or egg and breadcrumbs, seasoned with salt and white pepper; fry them in butter. Serve as a side dish or accompaniment to any delicate vegetable.