* * * * *
TO MAKE PASTE FOR THE PIE.
Pour half a pound of butter or dripping, boiling hot, into a quart of
flour, add as much water as will make it a paste, work it and roll it
well before you use it. It is quite a savoury paste.
* * * * *
BOLOGNA SAUSAGES.
Take one pound of bacon--fat and lean, one ditto veal, do., pork, do.,
suet, chop all fine, season highly: fill the skins, prick and boil them
an hour, and hang them to dry--grated bread or boiled rice may be added:
clean the skins with salt and vinegar.
* * * * *
FISH.
TO CURE HERRINGS.
The best method for preserving herrings, and which may be followed with
ease, for a small family, is to take the brine left of your winter stock
for beef, to the fishing place, and when the seine is hauled, to pick
out the largest herrings, and throw them alive into the brine; let them
remain twenty-four hours, take them out and lay them on sloping planks,
that the brine may drain off; have a tight barrel, put some coarse alum
salt at the bottom, then put in a layer of herrings--take care not to
bruise them; sprinkle over it alum salt and some saltpetre, then fish,
salt, and saltpetre, till the barrel is full; keep a board over it.
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