1885 New Guide Hotel Bar Restaurant

HOTEL AND RESTAURANT COOICERY.

419

Solid Stock and Flavouring.

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Ingredients

fa J Lean Beef,

li lbs. 1^ lbs.

Baked Flour,

2 ozs. 4 lbs. 4 lbs.

Salt,

/'d J Beasts Liver, do. Melt,

Allspice, Mace, Nutmeg, Celery,

Mace,

Black

Pepper,

Salt,

1 oz. each in powder.

Cloves,

Dried and Finely Rubbed Salt,

i lb.

/"aj Cut the lean beef into thin strips, dip it in the baked flour at once, and fasten on the clips, hang up in a cool ovefi

Grind it with salt, and bottle for use.

till dry.

which

(h) Cut the liver into

the

dip

spices,

in

strips,

Then dip in the flour, hang up

should be mixed together.

in the oven to dry.

If the liver drips, dip the slices once or

twice more in the flour, &c.

It will take longer to dry than the

Skin the melt and dip in the spices, and also in

lean beef.

When the liver is

the flour, and prepare as the lean beef.

dry grind it also, and add the salt to the bulk. and keep it dry, 1 dessertspoonful to 1 pint of rich or 1 quart of medium stock, makes a vast difference. Can it

Liver for Curry Sauces.

Each 1 lb. of liver requires to be well rubbed with saltj let it lie for 6 hours. Then rub in curry powder thoroughly, dip in spices mixed as in last receipt. Dry, grind, and mix with J lb. of curry powder, bottle, and use 1 tablespoonful to each quart of soup or gravy.