|
Classic
Cook Books
< last page | next page >
page 22
Bacon Fraise.
Cut streaked bacon in small thin slices, make a batter of a pint of milk, two
eggs, and two large spoonsful of flour; some salt and pepper; put some lard or
dripping in a frying-pan, and when it is hot pour in half of the batter, and
strew the bacon over it; then pour on the remainder of the batter; let it fry
gently, and be careful in turning, that the bacon does not come to the pan.
Irish Stew.
Take five thick mutton chops, or two pounds of the neck or loin, two pounds of
potatoes, peel them and cut them in halves, six onions or half a pound of
onions, peel and slice them also. First put a layer of potatoes at the bottom of
your stew-pan, then a couple of chops and some onions, then again potatoes, and
so on till the pan is quite full; season with pepper and salt, and three gills
of broth or gravy, and two tea-spoonsful of mushroom catsup; cover it very close
to prevent the escape of steam, and stew on a slow fire for an hour and a half;
a slice of ham is an addition. Great care should be taken not to let it brown.
To Brown Flour for Gravy.
Put some flour in a dutch-oven and set it over some hot coals; keep stirring it
until it is of a light-brown color; in this way several pounds can be done at
once, and kept in a jar covered; and is very convenient to thicken brown soups
and gravies with.
Drawn Butter.
Put half a pint of water in a skillet, rub a quarter of a pound of butter in a
large spoonful of flour; when
< last page | next page >
Classic
Cook Books
|
