Recipe book.

Date:
[1890?]
Catalogue details

Licence: Public Domain Mark

Credit: Recipe book. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    suet paste and fit it into a greased pudding basin as for fruit pudding. Steam it with a piece of greased paper over the top; or boil it with a cloth, dipped in hot water and floured, tied firmly over it. It should boil if hours. It may be turned out or served in the basin with a napkin put round it. Average cost 7d. IRISH STEW. 1 lb. scrag of mutton. Cold water. 2 lbs. potatoes. i tsp. salt. 2 good sized onions. f tsp. pepper. Wash the mutton, wipe it carefully, cut away some of the fat, and the gristle. Cut it into small chops. Peel the potatoes, cut them in half. Peel and slice the onions. Put a layer of the meat in a saucepan, then a layer of onions, then a layer of potatoes ; sprinkle in half the pepper and salt, and repeat. Pour in enough cold water to come half way up the meat, &c. Bring it to the boil, and then simmer slowly for 2 hours. Serve very hot. NOTE.—If the potatoes should be preferred whole, lay them on the top of the meat and onions and cook gently, so that the potatoes do not get broken. If large they can be cut in f s and J’s. Average cost iod. HARICOT MUTTON. f oz. flour, f tsp. salt, f tsp. pepper, i pint hot water. f lb. breast or neck of mutton. 2 small onions, i carrot, f turnip, i oz. dripping. Wash off any dry blood from the meat. Cut it into thin chops; if there is much fat, cut off some of it. Make the dripping quite hot and put the meat into the pan. Fry it to a light brown. Peel and slice the onions, and when the meat is done take it out and fry them. Pour off some of the dripping. Add the flour and brown it nicely with the onions. Pour in the hot water, stir and boil up. Put back the meat. Prepare the carrot and turnip and cut them into small pieces, add them to the meat, put in the seasoning, and simmer if hours. Serve very hot.