From The standard book of recipes and housewife's guide, comprising as complete cook book (1901).
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A historical recipe
The standard book of recipes and housewife's guide, comprising as complete cook book, by Johnson, Alice A., [from old catalog] ed and Hill, Janet McKenzie, 1852-1933, joint ed (1901).
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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Cut meat in slices, sprinkle with salt, pepper, and flour.
Lay in a dish, and put a few pickles or a small quantity of pickled cabbage over the meat.
Take half a teacup of water, add a little vinegar, pour over the meat, bake half an hour.
United Kingdom
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