Leg of Pork. — Roast in the usual way according to direc-
tions given. Score the skin across in narrow strips, rub a little
salad oil on the skin with a brush or feather ; this will make it
very crisp and brown, and prevent the skin from blistering.
When done, sprinkle with chopped sage, and serve with sage and
onion stuffing-balls round the dish and apple sauce in a tureen.
Loin of Pork. — The same as leg of pork.
To Boil Pickled Pork. — If the pork is very salt let it soak in
cold water for a few hours. Then put it in a saucepan and cover
with cold water and bring it slowly to the boil. Skim the liquid,
draw the pan to the side of the fire, and let the meat simmer gently
till it is done ; as a rule, it takes half an hour to the pound✪ To Boil Pickled Pork from
the time the water boils.
Rissoles (i). — Mince finely any sort of cold meat, and be
most careful to free it from every bit of skin, gristle, or outside
pieces. Add a thin slice of fat ham or bacon minced with the
meat. To four tablespoons of minced meat allow one tablespoon
of grated bread-crumbs, one tablespoon cooked potato, one tea-
spoon chopped parsley, half a teaspoon thyme, a little chopped
lemon rind, salt and pepper. Mix all these ingredients thoroughly
with the meat and bind together with an egg✪ Rissoles (1), roll into balls, dip
in egg and bread-crumbs, and fry in very hot fat.
Rissoles (2). — Take 1 lb. of beef or mutton, mince twice
through a machine. Mix the meat together with | lb. mashed
potatoes, 1 teaspoon of finely chopped parsley, pepper and salt
to taste, moisten with 3 tablespoons of stock or gravy, and 1
egg well beaten✪ Rissoles (2). Make the mixture into balls, cover with egg and
bread-crumbs. Fry a nice brown and serve.
To Boil a Tongue.— The tongue should be fresh from the
MEAT.
5 1
pickle. Wash it well from the salt and trim off any unsightly
parts. Put it in a saucepan and cover with cold water. Let it
come very slowly to a boil, skim off the scum as it rises, and then
simmer gently for about four hours✪ To Boil a Tongue. When done remove the skin
and fasten the tongue down on a board with a couple of forks and
a piece of string into the shape of a high-heeled slipper. When it
is cold glaze and ornament it.
To Boil a Calf’s Head. — Half a calf’s head, i pint melted
butter with parsley, i lemon, pepper and salt. Soak the calf’s
head in cold water for one and a half hours, and then for ten
minutes in boiling water to blanch it. Remove the tongue and
brains. Put the calf’s head into a saucepan with enough cold
water for it to swim, and i dessert-spoon of salt, and let it boil
gently. When the scum rises, skim well. After the head boils
let it simmer gently an hour and a half. The tongue must be
boiled with the head, and taken out just before the head is ready ;
skin and trim it. Take the brains and cut away the skin and
fibre, and put them into a stew-pan with enough water to cover
them, and a teaspoon of lemon ✪ To Boil a Calf’s Head juice. Skim carefully, and boil
for a quarter of an hour. Just before the head is served chop the
brains, put them into a saucepan with half a cup of the melted
butter, a tablespoon of chopped parsley, and a few drops of lemon
juice, pepper and salt, and bring them to the boil. Put the tongue
on a very hot dish, and pour the brains round, and serve at the
same time as the calfs head. The head should be dished up,
and parsley sauce poured over it and garnished with lemon.
Page 37 · 5 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Leg of Pork. — Roast in the usual way according to directions given. Score the skin across in narrow strips, rub a little salad oil on the skin with a brush or feather ; this will make it very crisp and brown, and prevent the skin from blistering. When done, sprinkle with chopped sage, and serve with sage and onion stuffing-balls round the dish and apple sauce in a tureen.
Loin of Pork. — The same as leg of pork.
To Boil Pickled Pork. — If the pork is very salt let it soak in cold water for a few hours. Then put it in a saucepan and cover with cold water and bring it slowly to the boil. Skim the liquid, draw the pan to the side of the fire, and let the meat simmer gently till it is done ; as a rule, it takes half an hour to the pound from the time the water boils.
Rissoles (i). — Mince finely any sort of cold meat, and be most careful to free it from every bit of skin, gristle, or outside pieces. Add a thin slice of fat ham or bacon minced with the meat. To four tablespoons of minced meat allow one tablespoon of grated bread-crumbs, one tablespoon cooked potato, one teaspoon chopped parsley, half a teaspoon thyme, a little chopped lemon rind, salt and pepper. Mix all these ingredients thoroughly with the meat and bind together with an egg, roll into balls, dip in egg and bread-crumbs, and fry in very hot fat.
Rissoles (2). — Take 1 lb. of beef or mutton, mince twice through a machine. Mix the meat together with | lb. mashed potatoes, 1 teaspoon of finely chopped parsley, pepper and salt to taste, moisten with 3 tablespoons of stock or gravy, and 1 egg well beaten. Make the mixture into balls, cover with egg and bread-crumbs. Fry a nice brown and serve.
To Boil a Tongue.— The tongue should be fresh from the
5 1
pickle. Wash it well from the salt and trim off any unsightly parts. Put it in a saucepan and cover with cold water. Let it come very slowly to a boil, skim off the scum as it rises, and then simmer gently for about four hours. When done remove the skin and fasten the tongue down on a board with a couple of forks and a piece of string into the shape of a high-heeled slipper. When it is cold glaze and ornament it.
To Boil a Calf’s Head. — Half a calf’s head, i pint melted butter with parsley, i lemon, pepper and salt. Soak the calf’s head in cold water for one and a half hours, and then for ten minutes in boiling water to blanch it. Remove the tongue and brains. Put the calf’s head into a saucepan with enough cold water for it to swim, and i dessert-spoon of salt, and let it boil gently. When the scum rises, skim well. After the head boils let it simmer gently an hour and a half. The tongue must be boiled with the head, and taken out just before the head is ready ; skin and trim it. Take the brains and cut away the skin and fibre, and put them into a stew-pan with enough water to cover them, and a teaspoon of lemon juice. Skim carefully, and boil for a quarter of an hour. Just before the head is served chop the brains, put them into a saucepan with half a cup of the melted butter, a tablespoon of chopped parsley, and a few drops of lemon juice, pepper and salt, and bring them to the boil. Put the tongue on a very hot dish, and pour the brains round, and serve at the same time as the calfs head. The head should be dished up, and parsley sauce poured over it and garnished with lemon.
Records on this page
To Boil Pickled PorkRissoles (1)Rissoles (2)To Boil a TongueTo Boil a Calf’s Head