A Plain Cookery Book for the Working Classes | Page 6

a bright yellow-brown colour before you take it up. Then place it on its
dish, and pour some brown gravy over it.
No. 17. THIS IS THE BROWN GRAVY FOR THE FOWL.
Chop up an onion, and fry it with a sprig of thyme and a bit of butter,
and when it is brown, add a good tea-spoonful of moist sugar and a
drop of water, and boil all together on the fire until the water is reduced,
and the sugar begins to bake of a dark brown colour. It must then be
stirred on the fire for three minutes longer; after which moisten it with
half-a-pint of water, add a little pepper and salt; boil all together for
five minutes, and strain the gravy over the fowl, etc.
No. 18. BREAD SAUCE FOR A ROAST FOWL.
Chop a small onion or shalot fine, and boil it in a pint of milk for five
minutes; then add about ten ounces of crumb of bread, a bit of butter,
pepper and salt to season; stir the whole on the fire for ten minutes, and

eat this bread sauce with roast fowl or turkey.
No. 19. EGG SAUCE FOR ROAST FOWLS, ETC.
Boil two or three eggs for about eight minutes; remove the shells, cut
up each egg into about ten pieces of equal size, and put them into some
butter-sauce made as follows:--viz., Knead two ounces of flour with
one ounce and-a-half of butter; add half-a-pint of water, pepper and salt
to season, and stir the sauce on the fire until it begins to boil; then mix
in the pieces of chopped hard-boiled eggs.
No. 20. PORK CHOPS, GRILLED OR BROILED.
Score the rind of each chop by cutting through the rind at distances of
half-an-inch apart; season the chops with pepper and salt, and place
them on a clean gridiron over a clear fire to broil; the chops must be
turned over every two minutes until they are done; this will take about
fifteen minutes. The chops are then to be eaten plain, or, if convenient,
with brown gravy, made as shown in No. 17.
No. 21. SHARP SAUCE FOR BROILED MEATS.
Chop fine an onion and a pennyworth of mixed pickles; put these into a
saucepan with half-a-gill of vinegar, a tea-spoonful of mustard, a small
bit of butter, a large table-spoonful of bread-raspings, and pepper and
salt to season; boil all together on the fire for at least six minutes; then
add a gill of water, and allow the sauce to boil again for ten minutes
longer. This sauce will give an appetizing relish to the coarsest meats
or fish when broiled or fried, and also when you are intending to make
any cold meat into a hash or stew. In the latter case, the quantity of
water and raspings must be doubled.
No. 22. ROAST VEAL, STUFFED.
A piece of the shoulder, breast, or chump-end of the loin of veal, is the
cheapest part for you, and whichever of these pieces you may happen to
buy, should be seasoned with the following stuffing:--To eight ounces
of bruised crumb of bread add four ounces of chopped suet, shalot,

thyme, marjoram, and winter savory, all chopped fine; two eggs,
pepper and salt to season; mix all these ingredients into a firm compact
kind of paste, and use this stuffing to fill a hole or pocket which you
will have cut with a knife in some part of the piece of veal, taking care
to fasten it in with a skewer. If you intend roasting the veal, and should
not possess what is called a bottle-jack, nor even a Dutch oven, in that
case the veal should be suspended by, and fastened to, the end of a
twisted skein of worsted, made fast at the upper end by tying it to a
large nail driven into the centre of the mantelpiece for that purpose.
This contrivance will enable you to roast the veal by dangling it before
your fire; the exact time for cooking it must depend upon its weight. A
piece of veal weighing four pounds would require rather more than an
hour to cook it thoroughly before your small fire.
No. 23. VEAL CUTLETS AND BACON.
You may sometimes have a chance to purchase a few trimmings or
cuttings of veal, or a small piece from the chump end of the loin, which
you can cut up in thin slices, and after seasoning them with pepper and
salt, and rolling them in flour, they are to be fried in the fat that remains
from some slices of bacon which you shall have previously fried; and,
after placing the fried veal and bacon in its dish, shake a table-spoonful
of flour in the frying-pan; add a few drops of ketchup or