PREPARATION OF FOOD COOKERY. 



with pepper and salt Spread the cabbage in a 

 dish, and place the slices of meat upon it ; or 

 heap the cabbage in the dish, placing the meat 

 around it. 



To broil Beefsteak. A beefsteak is the most 

 suitable of all kinds of meat for broiling, and is a 

 dish universally relished. There are several parts 

 of beef used for steaks, but in no case should it be 

 from an animal too newly killed. The best steak 

 is that cut from the rump called in Scotland the 

 heuk-bone because it is the most juicy and well 

 flavoured. Steaks should be cut in slices of from 

 three-quarters of an inch to an inch in thickness, 

 and into pieces of a convenient size for turning. 

 Some persons dust the steaks with pepper before 

 putting them to the fire, by which means the 

 flavour of the pepper is infused through the mass. 

 When placed on the gridiron, turn them very fre- 

 quently ; it is said, indeed, that the steaks should 

 never be at rest, but this is carrying matters to 

 an extremity. It is impossible to state any exact 

 length of time to be employed in cooking a steak, 

 for much depends on the tenderness and thickness 

 of the meat, and the strength of the fire. The 

 taste of the individual who is to eat the steak must 

 also regulate the length of time ; because, while 

 some prefer steaks in a half-raw state, others wish 

 them to be well done, that is, to have the colour- 

 ing-matter of the blood fully coagulated. When 

 cooked to the extent which is required, place the 

 steak on a hot dish, and after rubbing it with a 

 little good fresh butter, sprinkle it with a little fine 

 salt. Beaf-steaks should be carried to table im- 

 mediately on being dressed, and eaten forthwith, 

 in order to be in perfection. Every moment they 

 stand, they lose a portion of their flavour and juice. 

 When sauce is required, either ketchup or oyster 

 sauce may be used ; if the latter, it should be made 

 without flour or butter. 



Sheep's Haggis. This Scotch dish is not com- 

 posed in all cases of exactly the same materials. 

 Some put minced tripe in it, others put no tripe. 

 The following is the most common, and, we be- 

 lieve, the best manner of making it : Procure the 

 large stomach-bag of a sheep, also one of the 

 smaller bags called the king's hood, together with 

 the pluck, which is the lights, the liver, and the 

 heart. The bags must be well washed first in 

 cold water, then plunged in boiling water, and 

 scraped. Great care must be taken of the large 

 bag ; let it lie and soak in cold water, with a little 

 salt, all night Wash also the pluck. You will 

 now boil the small bag along with the pluck ; in 

 boiling, leave the windpipe attached, and let the 

 end of it hang over the edge of the pot, so that 

 impurities may pass freely out Boil for an hour 

 and a half, and take the whole from the pot 

 When cold, cut away the windpipe, and any bits 

 of skin or gristle that seem improper. Grate the 

 quarter of the liver not using the remainder for 

 the haggis and mince the heart, lights, and small 

 bag very fine, along with half a pound of beef-suet 

 Mix this mince with two small tea-cupfuls of oat- 

 meal, previously well browned before the fire, black 

 and Jamaica pepper, and salt ; also add half a pint 

 of the liquor in which the pluck was boiled, or beef 

 gravy. Stir all together into a consistency. Then 

 take the large bag, which has been thoroughly 

 cleansed, and put the mince into it Fill it only 

 a little more than half full, in order to leave room 

 for the meal and meat to expand. If crammed 



too full, it will burst in boiling. Sew up the bag 

 with a needle and thread. The haggis is now 

 complete. Put irinto a pot with boiling water, 

 and prick it occasionally with a large needle, as 

 it swells, to allow the air to escape. If the bag 

 appears thin, tie a cloth outside the skin. There 

 should be a plate placed beneath, to prevent it 

 sticking to the bottom of the pot Boil for three 

 hours. Serve on a dish without garnish or gravy, 

 as the haggis is sufficiently rich in itself. 



Lamb's Haggis. This is a much more delicate 

 dish, and less frequently made than a sheep's 

 haggis. Procure the large bag, pluck, and fry of 

 a lamb. The fry is composed of the small bowels, 

 sweetbreads, and kernels. Prepare the bag, as 

 in a sheep's haggis. Clean thoroughly the small 

 bowels and other parts ; parboil them, and chop 

 them finely along with a quarter of a pound of 

 suet Mix with dried oatmeal, salt, and pepper, 

 and sew the mixture in the bag. Boil in the 

 same manner as a sheep's haggis. 



To mince Cold Veal. Cut the veal from the 

 bones, and mince it in small square bits, and lay 

 them aside. Then put the bones in a stewpan 

 with a little warm water, to make a gravy. After 

 stewing for a short time, take out the bones, and 

 put in the bits of veal, with a small piece of lemon- 

 peel, chopped very fine. When perfectly heated, 

 I thicken with a little flour and butter, and season 

 with pepper and salt, and a little lemon-juice. 

 Dish with small pieces of toasted bread, placed 

 round the edge of the dish. 



To dress a Lamb's Head and Pluck. Lambs' 



heads are procured skinned. Take the head with 



the neck attached ; split up the forehead, and 



take out the brains, which lay aside. Wash the 



head carefully, cleaning out the slime from the 



nose by rubbing it with salt, and take out the 



eyes. Put the head, thus cleaned, on to boil, 



along with the heart, and the lungs or lights. 



Let the whole boil an hour and a quarter ; then 



take them out, and dry the head and neck 



with a cloth. Rub it over with an egg well 



J beaten ; strew crumbs of bread, pepper, and salt, 



j over it ; also stick small pieces of butter over it, 



j and lay it in a dish before a clear fire, to be 



i browned lightly. Mince the lungs and heart, and 



\ part of the liver, with some onion, parsley, peoper, 



salt, a little flour, and a table-spoonful of ketchup ; 



mix all together, and add some of the liquor in 



which the head was boiled to form a gravy ; let 



I it simmer by the side of the fire for half an hour. 



I Take the brains and beat them well with two 



| eggs, two table-spoonfuls of flour, and a sprig of 



j fine chopped parsley, also a little pepper and salt, 



and two or three table-spoonfuls of milk the 



j whole forming a batter. Have a frying-pan with 



a little lard or dripping, and fry the batter in 



small round cakes, which turn, and brown lightly 



on both sides. Cut the remainder of the liver in 



slices, and dust it with flour, and fry it Now lay 



the head upon a dish ; place the hash round it, 



and lay a slice of liver and a brain-cake alternately 



on the hash all round. This forms a handsome 



and a savoury dish, but requires great attention 



on the part of the cook, to have all the various 



parts hot and equally ready at the time of 



dishing. 



To broil Mutton-chops. Mutton-chops should 

 be cut from the middle of the hind loin, and 

 about the same thickness as steaks. They are 



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