Grease well one large jelly-jar. Remove from the suet all
skin, chop it very finely on a board. Place the suet in a
basin, add the flour and baking-powder, also the salt Stir
all well together with a spoon, and moisten with the cold
water to a dry dough. Turn the dough out on a board,
knead it very lightly together. Cut it into five pieces, and
roll each piece out nearly the size of the mouth of the jar.
Place one piece in the jar, then pour over a little treacle ;
268 SIMPLE BREAKFAST DISHES.
place in another round of dough, then a little more treacle ;
and continue to do this until all is used up. Twist over the
top of the jar a piece of paper, and place it in a sauce-pan in
which there is enough boiling water to come half-way up the
sides of the jar. Cover the sauce-pan closely, and boil for
one hour and a half. Remove the paper from the top of
the jar, and torn out the pudding on to a very hot dish.
Sheep-Head Pie. — One sheep-head, one quarter pound
bacon, two eggs, one half table-spoonful salt, one half tea-
spoonful pepper, one half pint of the liquor in which the
head was boiled✪ Sheep-Head Pie.
After the head has been boiled (directions for which see
page 260), remove the meat from the bones, and cut it in
small pieces ; remove the skin from the tongue and cut it in
slices. Take the skin from the bacon and slice it thinly.
Boil the eggs for ten minutes, put them in a basin of cold
water, remove the shells and slice the eggs. Place now in a
pie-dish a layer of the meat and tongue, over them place a
little bacon and a little egg. Sprinkle over a little pepper
and salt. Continue putting these layers until all the quan-
tities are used up.
Pour over the liquor, and cover with a dripping crust
(directions for which see page 229).
Ham and Eggs. — One pound ham, four eggs✪ Ham and Eggs.
Remove the skin from the ham, slice it thinly, place the
slices in a cold frying-pan. Place the pan over a moderate
fire, and cook the ham for four minutes on each side. Re-
move the slices and place them on a very hot dish. Break
an egg into a tea-cup, and pour it into the frying-pan, tak-
ing care not to break the yolk. Let the first egg set a little
before putting in the second. Cook the eggs each three
minutes, and lift each carefully with a broad knife and place
on the slices of ham.
Frizzled Bacon.— One half pound bacon✪ Frizzled Bacon.
Remove the skin from the bacon, slice it thinly. Place a
MACARONI AND MEAT SHAPE — FISH CAKES. 269
hot dish before a clear fire. Place on the dish the slices of
bacon, lift them one by one with a fork, and hold each close
to the fire for three minutes, allowing the dripping to fall
on the hot dish.
Macaroni and Meat Shape.— One half pound cold meat,
one quarter pound macaroni, two table-spoonfuls bread
crumbs, one tea-spoonful salt, one quarter tea-spoonful
pepper, one half gill milk✪ Macaroni and Meat Shape.
Page 173 · 5 recipe records on this page
Presented as published in 1886. 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
Grease well one large jelly-jar. Remove from the suet all skin, chop it very finely on a board. Place the suet in a basin, add the flour and baking-powder, also the salt Stir all well together with a spoon, and moisten with the cold water to a dry dough. Turn the dough out on a board, knead it very lightly together. Cut it into five pieces, and roll each piece out nearly the size of the mouth of the jar. Place one piece in the jar, then pour over a little treacle ;
268 SIMPLE BREAKFAST DISHES.
place in another round of dough, then a little more treacle ; and continue to do this until all is used up. Twist over the top of the jar a piece of paper, and place it in a sauce-pan in which there is enough boiling water to come half-way up the sides of the jar. Cover the sauce-pan closely, and boil for one hour and a half. Remove the paper from the top of the jar, and turn out the pudding on to a very hot dish.
Sheep-Head Pie. — One sheep-head, one quarter pound bacon, two eggs, one half table-spoonful salt, one half teaspoonful pepper, one half pint of the liquor in which the head was boiled.
After the head has been boiled (directions for which see page 260), remove the meat from the bones, and cut it in small pieces ; remove the skin from the tongue and cut it in slices. Take the skin from the bacon and slice it thinly. Boil the eggs for ten minutes, put them in a basin of cold water, remove the shells and slice the eggs. Place now in a pie-dish a layer of the meat and tongue, over them place a little bacon and a little egg. Sprinkle over a little pepper and salt. Continue putting these layers until all the quantities are used up.
Pour over the liquor, and cover with a dripping crust (directions for which see page 229).
Ham and Eggs. — One pound ham, four eggs.
Remove the skin from the ham, slice it thinly, place the slices in a cold frying-pan. Place the pan over a moderate fire, and cook the ham for four minutes on each side. Remove the slices and place them on a very hot dish. Break an egg into a tea-cup, and pour it into the frying-pan, taking care not to break the yolk. Let the first egg set a little before putting in the second. Cook the eggs each three minutes, and lift each carefully with a broad knife and place on the slices of ham.
Frizzled Bacon.— One half pound bacon.
Remove the skin from the bacon, slice it thinly. Place a
MACARONI AND MEAT SHAPE — FISH CAKES. 269
hot dish before a clear fire. Place on the dish the slices of bacon, lift them one by one with a fork, and hold each close to the fire for three minutes, allowing the dripping to fall on the hot dish.
Macaroni and Meat Shape.— One half pound cold meat, one quarter pound macaroni, two table-spoonfuls bread crumbs, one tea-spoonful salt, one quarter tea-spoonful pepper, one half gill milk.
Records on this page
Sheep-Head PieHam and EggsFrizzled BaconMacaroni and Meat ShapeFish Cakes