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Page:Mrs Beeton's Book of Household Management.djvu/733

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RECIPES FOR COOKING PORK

1120.—SAVOURY LIVER.

Ingredients.—1 lb. of pig's liver, 1 lb. of potatoes, ¼ a lb. of onions, ¼ a teaspoonful of powdered sage, 1 teaspoonful of salt, ½ of a teaspoonful of pepper, ½ a pint of water, apple sauce (see No. 316).

Method.—Wash and dry the liver, cut it into rather thick slices, cut the onions into small dice, and slice the potatoes. Place a layer of potato at the bottom of a greased pie-dish, cover with slices of liver, add a good sprinkling of onion, and season well with salt and pepper. Repeat until all the materials are used, letting potato form the top layer. Pour in the water, cover with a greased paper, and bake slowly for 2 hours. Towards the end, remove the paper to allow the potatoes to brown. Serve with apple sauce.

Time.—About 2 hours. Average Cost, 10d. to 1s., exclusive of the apple sauce. Sufficient for 5 or 6 persons.

1121.—SAVOURY PUDDING.

Ingredients.—½ a lb. of fine oatmeal, ½ a lb. of stale bread, ½ a lb. of finely-chopped suet, 2 large onions, 1 teaspoonful of salt, ¼ of a teaspoonful of pepper; ½ of a teaspoonful of powdered sage, ¼ of a teaspoonful of mixed herbs, 2 eggs.

Method.—Soak the bread for ½ an hour, then drain away any unabsorbed liquid, and beat out the lumps with a fork. Boil the onions in salt and water for ½ an hour, then chop them coarsely. Mix all the ingredients, adding the beaten eggs last. Melt as much dripping in a Yorkshire pudding tin as will form a very thin layer, put in the mixture, spread it evenly a knife, and bake for about 1 hour in a moderate oven. When done, cut into squares, and serve with good gravy. This pudding may be served with pork, duck or goose. In Yorkshire, this pudding, like the batter pudding that takes its name from the county, is served separately, and before the meat.

Time.—To bake, about 1 hour. Average Cost, 10d., for this quantity. Sufficient for 8 persons.

1122.—SAVOURY TENDERLOIN OF PORK.

Ingredients.—6 pork chops, preferably from the lean part under the shoulder, known (according to locality) as spare rib, tenderloin, or neck, 2 lb. of Spanish onions, flour, sage, powdered mixed herbs, salt and pepper.

Method.—Mix together a small teaspoonful of salt, and a ¼ of a teaspoonful each of pepper, sage and mixed herbs. Put this seasoning, the onions cut into dice, and a ¼-pint of cold water into a fireproof stew-jar, cover with a close-fitting lid, and cook gently on the stove or in the oven for about 1½ hours, stirring occasionally. When the onions are about half-cooked, place the chops in a baking-tin, in which a little fat has been previously melted. Mix together a ¼-teaspoonful each of sage, herbs,