1 ox tail
1 bay leaf
4 tablespoons (1 oz.) flour or potato flour
2 cups (1 pt.) brown stock or gravy
Salt and pepper
2 teaspoons lemon juice
Cut ox tail in neat joints, put pieces into a saucepan with cold water to cover, add one fourth teaspoon salt, and bring to the boil. Boil eight minutes, drain, and wipe dry. Put butter into a saucepan, add vegetables, and place pieces of ox tail on top; cover pan and fry twenty minutes, sprinkle in flour, and add stock, seasonings, lemon, and cook gently four hours, adding a little hot stock as liquid reduces and removing any fat that may rise to surface. Take up pieces of ox tail and place on hot platter. Rub vegetables and liquid through a sieve, then reheat it and pour over and round ox tail. Garnish with parsley and serve hot.
2 pairs pig's feet
1 blade mace
1 bay leaf 1 carrot, sliced 1 onion, sliced 3 cloves
1 bunch herbs
Scald pig's feet, slit each foot down, then bone them and parboil feet in salted water, drain, and let cool. Spread cut side with a little sausage meat and wrap each half in slice of bacon; tie up with thin twine. Place feet in a saucepan one third filled with stock or water, add seasonings, onion, and carrot. Bring to boiling point and then simmer until quite tender. Drain and cool and remove string, then brush over with beaten egg or milk and toss in bread crumbs; fry to a golden brown in plenty of smoking hot fat. Drain and place on hot dish, garnish with parsley, and serve with the following sauce:
Into a saucepan put four tablespoons of vinegar and reduce it to one half over the fire; add one cup brown sauce and three finely chopped gherkins.
1 medium-sized roast of beef
Salt and white pepper
1 onion, sliced
1 carrot, sliced
6 slices bacon
4 tablespoons stock or water
1 bouillon cube
Wipe beef and dredge with mixture of flour, salt, and pepper. In roasting pan lay onion, bacon, carrot, and bouillon cube dissolved in stock or water. Place roast on this and surround with sweet potatoes which have been peeled, salted, peppered, and sprinkled over with sugar. Cook in moderate oven, allowing twenty minutes for every pound of meat. Baste occasionally with hot drippings. The beef and potatoes should be ready about the same time. Serve on a hot platter.
1 good-sized shoulder mutton 1 garlic clove 1 onion, peeled 1 carrot, sliced
4 tablespoons (2 ozs.) drippings
1 teaspoon salt
1/2 teaspoon pepper
1 cup (1/2 pt.) stock or water
Trim superfluous fat from mutton and remove blade bone; put cut clove of garlic inside meat, then roll up, and tie with thin twine. Remove portion of knuckle bone. Cut onion in quarters and place it in a roasting pan with carrot, drippings, seasonings, and meat on top. Roast in moderately hot oven two hours or longer, according to weight and thickness of mutton. Baste meat frequently with hot drippings. Place meat on platter and keep it hot.
Pour off fat from roasting pan, add stock or water to vegetables, boil five minutes, season to taste, and strain. Pour gravy round mutton and serve.
Cooked beans or lentils and baked potatoes go well with this dish.