Cookery in the Public Schools (Paperback)

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1890 edition. Excerpt: ... make a dish which for economy and delicacy is not half well enough known, although it will be after a few hundred more girls have learned how to prepare it. You must wash the heart thoroughly in cold vater, to remove the blood, and cut out the veins and arteries. This may not be a pleasant task to every one, still it is no more unpleasant than preparing fowls or game. Make a stuffing with one tablespoonful of bread crumbs, one tablespoonful of chopped onions, one saltspoonful of powdered sage, one half a saltspoonful of salt, and a tiny bit of pepper. This you may moisten with milk or water. After it is prepared put it into the cavity caused by the removal of the arteries, and sew the edges together. Slice an onion and brown it in a tablespoonful of clarified dripping; skim out the pieces of onion, reserving them for use, brown the heart in the seasoned fat, then put it with the onion in a deep dish, and half cover with boiling water. Bake in a hot oven one hour, basting every ten minutes, add more water if necessary. When the heart is done you may make a gravy by thickening the water that is left in the dish with a little flour wet in cold water, just as you did in the mutton gravy. You will find this a very nice occasional dish for dinner, and a very inexpensive one. You will observe that the rule gives clarified drippings as a proper fat for browning the onion and meat. You will, perhaps, like to know how the fat is clarified. Save any pieces of fat--excepting mutton--cut into half-inch cubes, and put them in a pan, covering them with cold water. Put the pan in the oven and cook slowly for four or five hours, or until the scraps are quite brown and the water evaporated. Slices of raw potato put in with the fat, also assist in the...