TO CLARIFY BEEF DRIPPINGS        

Good , fresh dripping answers very well for basting everything except game and poultry , and , when well clarified , serves for frying nearly as well as lard ; it should be kept in a cool place , and remain good for some time

To clarify it , put the dripping into a basin , pour over it boiling water , and keep keep stirring the whole to wash away impurities

Let it stand to cool , when the water and dirty sediment will settle at the bottom of the basin

Remove the dripping , and put it away in jars or basins for use

                                                             ANOTHER WAY TO CLARIFY 

Put the dripping intoa clean vessel , and let it boil for a few minutes over a slow fire , and skim it well

Let it stand to cool a little , then strain it through a piece of muslin into jars for use

Beef-dripping is preferable to any other for cooking , as with Mutton-dripping there is liable to be a tallowly taste and smell

                                                               TO MELT LARD                  

Mode --: Melt the inner fat of the pig by outting it in a stone jar, and placing this in a vessel of boiling water , perviously  stripping off the skin

Let it simmer gently , and as it melts , pour it carefully from the sediment

Put it into small jars or bladders , and keep it in a cool place

The flead or inside fat of the pig , before it is melted , makes exceedingly light crust , and is particularly wholesome

It may be preserved a length of time by salting it well , and occasionally changing the brine

When wanted , wash and wipe it , and it will answer for making into paste as well as fresh lard

                                                    STEWED SWEETBREADS  

INGREDIENTS --: 3 sweetbreads , 1 pint white stock , thickening of butter and flour , 6 tablespoonfuls cream , 1 tablespoonful lemon juice , 1 blade pounded mace , salt and white pepper to taste

Mode --: Soak the sweetbread in warm water for 1 hour , and boil them for ten minutes , put them into cold water for a few minutes ; lay them in a stewpan with the stock , and simmer gently for rather more than 1/2 hour

Dish them ; thicken the gravy with a little butter and flour ; let it boil up , add the remaining ingredients , allow the sauce to get quite hot , but not boil , and pour it over the sweetbreads

Time --: 1 hour 45 minutes             Cost --: 1 s. 6 d. to 5 s. depending on the season

                                                       LARKS IN ONIONS  

Ingredients --: 12 Larks , 12 spanish onions , 1 pint of stock , 3 or 4 rashers of bacon , 2 fowl's livers , 1 bunch of herbs , 1/2 lb. veal forcemeat , salt and pepper to taste

Mode --: Clean and bone the larks , and stuff them with the liver and the herbs , finely chopped , put the bacon at the bottom of a stewpan , lay the larks on it and cover with stock , simmer for about 15 minutes , peel and blanch the onions ; let them cool , wipe them dry , then take out enough of the inside to make room for the larks ; put a little forcemeat in each , then a lark , salt the onions slightly , then wrap them in buttered paper and bake in the oven , take them out carefully , glaze and serve with spanish sauce

Time --: 30 to 60 minutes       Cost --: 4 s.         Sufficient for 12 persons

                                                     CURRIED CHICKEN       

Ingredients --: Remais of cold roast chicken , 2 large onions , 1 apple , 2 oz. butter , 1 dessertspoonful currypowder , 1 teaspoonful flour , 1/2 pint gravy , 1 tablespoonful lemon juice

Mode --: Slice the onions , peel , core , and chop the apple , cut the chicken into neat joints , and fry in the butter of a nice brown ; then add the currypowder , flour , and gravy , and stew for about 20 minutes

Put in the lemon juice , and serve with boiled rice , placed in a ridge around the dish , or separtaely

Time --: 30 minutes                                 Cost --: 9 d.

Ingredients --: Wild duck , flour , butter

Mode --: Carefully pluck and draw them ; cut off the heads close to the necks , leaving sufficient skin to turn over , and do not cut off the feet ; some twist each leg at the knuckle , and rest the claws on each side of the breast , roast before a quick fire , and , then first put down , let themm remain for 5 minutes without basting , this will keep the gravy in ; afterwards baste plentifully with butter ; a few minutes before serving dredge lightly with flour , baste well , and send them to table nicely frothed

If overdone the flavour is lost , serve with a good gravy in the dish , and send to table a cut lemon , to take off the fishy taste that wild fowl sometimes have

Time --: 25 to 35 minutes                                Cost --: 6 s. 6 d.             Sufficient 2 for a dish

Ingredients --: About 4 lbs. inside fillet of the sirloin , 1 onion , a small bunch of parsley , salt and pepper to taste , sufficient vinegar to cover the meat , glaze , Spanish sauce

Mode --: Lard the beef with bacon and put into the pan with sufficient vinegar to cover it , with an onion sliced , parsley and seasoning , and let it remain in this pickle 12 hours

Roast it before a clear fire 1 1/4 hour , and when done glaze it

Pour some Spanish sauce round the beef , and the remainder serve in a tureen

It may be garnished with Spanish onions boiled and glazed

Time --: 1 1/4 hour                     Suffcient for  6 or 8 persons

Ingredients --: Teal , butter , a little flour

Mode --: Choose flat , plump birds , after the frost has set in , as they are generally better flavoured ; truss them in the same manner as wild duck, roast before a brisk fire , and keep well basted

Serve with brown or orange gravy , watercresses and a cut lemon

Time --: 9 to 15 minutes                          Cost --: 1 s. 6 d.     Sufficient , 2 for a dish

Ingredients --: the remains of cold roast hare , 1 blade pounded mace , 2 or 3 allspice , salt and pepper to taste , 1 onion , a bunch of savoury herbs , 3 tablespoons port wine , thickening of butter and flour , 2 tablespoonfuls ketchup

Mode --: Cut the cold hare into neat slices , and put the head , bones and trimmings into a stewpan with 3/4 pint of water ; add the mace , allspice , seasoning , onion , and herbs , stew for nearly an hour , and strain the gravy ; thicken it with butter and flour , add the wine and ketchup, and lay in the pieces of hare , with any stuffing that may be left

Let the whole gradually heat by the side of the fire , and , when it has simmered for about 5 minutes , serve , and garnish the dish with snippets of toasted bread , send red current jelly to the table with it

Time --: rather more than an hour                                    Cost --: 9 d.

Ingredients --: 1 young fowl ,1 doz. oysters , the yolks of 2 eggs , 1/4 pint cream

Mode --: Truss as for boiling ; fill the inside with bearded oysters in their own liqour ; secure the ends of the fowl , put it in a large jar , and plundge the jar into a saucepan of boiling water

Boil for 1 1/2 hours , or rather longer ; then take the gravy that has flowed from the oysters and fowl , stir in the cream and the yolks of eggs , add a few oysters scalded in their own liquor ; let the sauce get quite hot , but do not allow it to boil ; pour some of it ver the fowl , and the remainder send to table in a tureen

A blade of pounded mace added to the sauce will be found an improvement

Time --: 1 1/2 hours                     Sufficient for 3 or 4 persons

Ingredients --: 1 pig's head ,  1/2 oz. ssage , 1 tablespoonful salt , 1 dessertspoonful pepper

Mode --: Boil the head until it is easy to remove the bones

Then rub it over with a mixture of salt and pepper , and finley powdered sage , toast it before a clear fire , and baste well

Pour over ssome good gravy , and serve with apple sauce

Time --: 1 hour or more                           Cost --: 2 s. 6 d.               Note --: Pig's head is frequently salted and served with turnips and greens

Ingredients --: 1 lb. pork , fat and lean , without skin or gristle ; 1 lb. lean veal , 1 lb. beef suet , 1/2 lb. bread crumbs , the rind of half lemon , 1 small nutmeg , 6 sage leaves , 1 teaspoonful pepper , 2 teaspoonfuls salt , 1/2 teaspoonful savoury herbs , 1/2 teaspoonful marjoram

Mode --: chop the pork , veal and suet finely together , add the bread crumbs , the lemon peel (well minced) , and a small nutmeg grated

Wash and chop the sage leaves very fine ; add these with the remaining ingredients to the sausage-meat , and when thoroughly mixed , either put the meat into skins , or form it into little cakes , which should be floured and fried

Cost --: 2 s. 9 d.                                Sufficient for about 30 moderate sized sausages

                                                         TO FRY SAUSAGES    

Ingredients --: Sausages , a small piece of butter

Mode --: Prick the sausages with a fork , this prevents them from bursting , and put them into a frying pan with a small piece of butter

Keep moving the pan about , and turn the sausages 3 or 4 times

In about 10 to 12 minutes they will be sufficiently cooked , unless they are very large , when a little more time should be allowed for them

Dish them with or without a piece of toast under them , and serve very hot

In some countries sausages are  boiled and served on toast , they should be plunged into boiling water, and simmered for about 10 or 12 minutes

Ingredients --: Lamb ; a little salt

Mode --: Place the joint at a good distance from the fire at first , and baste well the whole time it is cooking

When nearly done , draw it near to the fire to brown

Sprinkle a little fine salt over the meat ; empty the dripping pan ; pour in a little boiling water , and strain over the meat

Serve with mint sauce and a fresh salad , and send peas , spinach , or cauliflowers to the table with it

Time --: A leg of Lamb weighing 5 lbs.  1 1/2 hours                               Cost --: 1s. 1d. per lb.

Sufficient  for 4 to 5 persons

Ingredients --: Pigeons , 3  oz. butter , salt and pepper to taste

Trussing --: Pigeons should be drawn as soon as killed , and eaten fresh,cut off the heads and necks , truss the wings over the backs , and cut off the toes at the first joint : previous to trussing , they should be carefully cleaned , as no bird requires so much washing

Mode --: Wipe the birds very dry , season inside with salt and pepper , and put about 3/4 oz. butter into the body of each bird

Put them down to a bright fire , and baste them well the whole of the time they are cooking , they will be done enough in from 20 to 30 minutes ; garnish with fried parsley , and serve with a tureen of parsley and butter

Time --: from 20 to 30 minutes                     Cost --: 9d. to 1s. each

Ingredients --: 2 ox-tails , 1 onion , 3 cloves , 1 blade mace , 1/4 teaspoonful whole black pepper , 1/4 teaspoonful allspice , 1/2 teaspoonful salt , a  small bunch savoury herbs , thickening of butter and flour , 1 tablespoonful mushroom ketchup

Mode --: Divide the tails at the joints , wash , and put them into a stewpan with sufficient water to cover , and set them on the fire ; when the water boils , remove the scum , and add the onion cut into rings , the spice , seasoning , and herbs

Cover the stewpan closley , and simmer gently until tender , which will be in about 2 1/2 hours

Take the tails out , make a thickening of butter and flour , add it to the gravy , and let it boil for 1/4 hour

Strain it through a sieve into a saucepan , put back the tails , add the lemon juice and ketchup ; let the whole just boil up , and serve

Garnish with croutons or sippets of toasted bread

Time --: 2 1/2 hours to stew the tails            Cost --: 1 s. to 2 s. 6d. according to the season

Sufficient for 8 persons

Ingredients --: 1 sheep's head , sufficient water to cover it , 3 carrots , 3 turnips , 2 or 3 parsnips , 3 onions , a small bunch parsley , 1 teaspoonful pepper , 3 teaspoonfuls salt , 1/4 lb. Scotch oatmeal

Mode --: Clean the head well , and let it soak in warm water for 3 hours , to get rid of the blood , put into a vessel , with sufficient cold water to cover  it , and when it boils , add the vegetabales peeled and sliced , and the remainding ingredients ; before adding the oatmeal , mix it to a smooth batter with a little of the liqour , keep stirring till it boils up , then shut the vessel closely , and let it stew gently  for 1  1/2 to 2 hours

It may be thickened with rice or barley instead of oatmeal

Time --: 1 1/2  to 2 hours                                 Cost --: 10d. each         Sufficient for 3 or 4 persons

                                                          BOILED RABBIT                  

Ingredients --: Rabbit ; water

Mode --: For boiling , choose rabbits with smooth and sharp claws , should these be blunt and rugged , and the ears dry and tough , the animal is old

After emptying and skinning it , wash it well in cold water , and let it soak for about 1/4 hour in warm water , to draw out the blood

Bring the head round to the side , and fasten it there by a skewer run through that and the body , put the rabbit into sufficiant hot water to cover it , let it boil gently until tender from 1/2 to 3/4 of an hour , according to size and age

Dish it , and smother it with onion , mushroom , or liver sauce , or parsley and butter ; the former is generally prefered

When liver sauce is prefered , the liver should be boiled for a few minutes , and minced very fine , or rubbed through a sieve

Time --: A very young rabbit 30 minutes , ; a large one , 45 minutes , an old one 60 minutes or longer                                                 Cost --: 1 s. 6 d. to 1 s.  9 d.      Sufficient for 4 persons

                                                      ROAST WALLABY   

Ingredients --: Wallaby , forcemeat , milk , butter

Mode --: In Winter the wallaby may hang for some days , but in Summer it must be cooked very soon after it is killed , Cut off the hind legs at the first joint , and after skinning and paunching , let it lie in water for a time to draw out the blood , make a good veal forcemeat , and after well washing the inside of the wallaby fill it with the forcemeat , and skewer or swe it up , truss like a hare and put it down to a bright , clear fire , keeping it some distance off when first put down , then nearer , and roast from 1 1/2 to 1 3/4 hours , according to size , basting well all the time with milk and butter , when nearly done , dredge with flour and butter till nicely frothed

Time --: 1 1/2 to 1 3/4 hours               Sufficient for 6 persons