Myra's cookery book

Bake in a gentle oven for i.i hour. ... Leave in the mould till cold. Note.— Minced mushrooms or trumes will improve the n.ivour. 144 MYRA'S COOKERY BOOK. 23-BRAWN. Order, Ingredients. Quantities, j Method. I... Pig’s head ... Choose a large head with the ears and tongue, wash and scrape it, and put it in strong brine with a little salt-petre in it for a day or two. 2... Pig’s feet 4 Add to the head. 3-" • • • ... Take the meat out of the pickle, and wash it well in hot water. 4... Boiling water ... In a large saucepan, enough to cover the meat. 5... Onions 2 Stuck Add. with cloves 0 .. Bunch of ... ... Add. savoury herbi- Pepper, salt ... ••• ... Sprinkle on the meat. 8... • . • \ ... Boil the head and feet until tender. g... ... ... Let it cool a little, then take out all the bones, and cut the meat in small pieces. 10... Salt, pepper ... . • ... Sprinkle over. II... Spice 2 tea Different kinds pounded and sprinkled spoonsful over the meat. 12... Put the meat in a mould. ij... Stock I tea Add a little of the stock to fill the cupful mould. 14... Bay-leaves ... 2 or 3 ... Lay on the meat. 15 .. Put a small plate and weight on the meat, and bake in the oven for J hour. iG... « • • . . . Let it stand till cold, pressed down 1 with weights or a presser the whole time. Remove the bay-leaves 1 before serving. PORK. U5 24-SAUSAGE MEAT. Order. Ingrriliciils. Quantities. Method. I... Lean pork ... 3 lbs. ... Take off all the skin, and chop fine. 2... Fat 2 lbs. Chop and mix with the lean. 3" Salt i j oz. ... Sprinkle over by degrees. 4... Pepper I oz. do. 5... Nutmeg I grated Add if liked. 6... Minced sage 3 table spoonsful Mince very fine and add. 7... ••• ... ... . • • Mix all well together while chopping, turning the meat frequently on the board. 8... Form into cakes, floured and baked, or fried, or put into skins in the usual way. 25,-BACON FOR LARDING. Order. Ingredients. Quantities. Method. I... Bacon Cut it in thin narrow strips. 2... ... Hold the meat to be larded with the left hand. ... Push in the larding pin leaving the ends out on each side. 4... ... Put a piece of bacon in the outside ojiening of the pin. 5- Pull the larding pin towards 3’ou leaving some bacon out on each side. 6. . Continue larding the meat in a straight line at equal distances, but in the next row alternate the holes, putting them between those of the previous row. L 1-lG MYRA'S COOKilRY BOOK. 26.-TO MELT LARD. Order. Ingredients. j Quantities. Method. I... Pig’s fat Choose it white and thick. 2... Take off the skin, cut it in small pieces, and put it in an earthen- ware jar. 3--- Water Boil in a large saucepan, only half filled. 4... ... When boiling, put in the jar con- taining the fat, and boil fast. 5- .... Pour the melted fat gently into stone jars to keep. 6... Put any remains of fat on the fire again, simmer gently, and pour off. 7... Do not mix this with the lard first prepared, as it is less good, and will not keep so long. 27.-HAM, boiled. Order. Ingredients. Quantities. Method. I... Ham 14 lbs. ... Soak in water 12 hours, changing the water occasionally. 0 ... Scrape, trim, and clean the ham. 3- • ... ... Put it in a large kettle. 4... Cold water ... ... ...