How To Make Brawn - English

Anonymous.

Two hours and a half or three hours. A pig's head of six or seven pounds, one and three-quarter pounds of lean beef, four or five cloves, pepper, salt and cayenne pepper. Clean the pig's head thoroughly, put into a stew-pan with about a pound and three quarters of lean beef, cover with cold water, and boil until the bones can be removed, skimming frequently. Put the meat into a hot pan before the fire, and mince it as fine as possible, and as quickly; season well with the spices, pepper, salt and cayenne; stir briskly together, and press in a brawn-tin or cake mould with a very heavy weight, until quite cold and thoroughly set. When required for use, dip the mould into boiling water, and turn the brawn out on a dish.

Liver Cheese

Mrs. Herbert, Ventura.

Boil a beefs liver, heart and tongue; remove all the hard sinewy parts, and chop the remainder fine; add to this, half pound of salt pork, also chopped fine; season it all well, put into a pan and press it hard. After standing a few hours it will come out in a solid cake, and is very nice to slice for breakfast or lunch.

Roast Beef - German

Mrs. Theo. Wollweber.

If your roast is secured the night before using, roll it in a cloth wet with vinegar; if not, take a piece of the round, not too large, a piece of butter, one or two onions sliced, two carrots, two or three tomatoes, salt and pepper. Put in a kettle, cover closely and steam until done and brown, adding vinegar or water to taste, and basting frequently. When almost finished thicken with bread crumbs. Strain the sauce before sending to table.

Warmed-Over Meats

Mrs. M. G. Moore.

A good way to use cold bits of fish - Pick the fish from the bones into small pieces; cut two or three small potatoes up pretty fine; melt some butter in the spider; add a little cream, then put fish and potatoes into this, and pepper and salt. Stir frequently till heated through, not browned; just before lifting to the dish add one or two well-beaten eggs. Serve hot. Nice for breakfast.

Another

Mrs. M. G. Moore.

Cut slices of cold roasted meat and mince it very fine; brown some flour in butter, and moisten with stock or water; add salt and pepper and let it simmer ten minutes; add some more butter and some gherkins cut in slices; then add the minced meat and let simmer slowly, not boil. Use parsley and capers with mutton instead of gherkins.

Veal Pot-Pie

Mrs. J. Hines.

Cut the meat into small pieces; place in a pot and cook with little water; when cooked, thicken the gravy and season to taste. Make a light crust and cut up in square pieces; drop into the kettle and cover up tight.

How To Bake A Ham

Mrs. S. Speedy.

Take a nice plump ham, scrape and wash nicely. Have ready a dough made of flour and water; roll out about an inch thick, and cover your ham completely with this, wetting the edges to prevent exposing the ham. Bake three hours.