I. SAVOURIES.The general rule for roasting or boiling joints is to allow a quarter of an hour for each pound and half an hour over, unless the meat is preferred underdone.1. Forcemeat.2-oz. ham.¼-lb. suet6-oz. bread crumbs.2 eggs.Salt and pepper.Make it into balls or use as stuffing. Bake ½ hour.2. Mince Meat.1¼-lb. raisins.¾-lb. sultanas.1-lb. currants.½-lb. suet.¼-lb. peel.1-lb. sugar.1-lb. apples.1-gill of Rum.Chop the suet very fine, stone the raisins and chop them, chop the sultanas, peel, and apples, and add the currants. Put in a bowl with the sugar and rum and mix very thoroughly. Put in jars and tie down.3. Potato Balls.Mash the potatoes—season with pepper and salt and little chopped parsley and bind with yolk of egg. Form into balls, dip in egg and bread crumbs and fry in boiling fat or in the oven—serve hot.4. Tasty dish of Cold Cooked Beef.Butter a pie dish and scatter with bread crumbs and chopped parsley. Arrange layer of slices of beef with pepper and salt. Next, layer of crumbs, then beef, placing sippets of bread on the top. Pour gravy over, and bake 2 hours.5. Savoury Puffs.½-lb. potatoes, yolk of 1 egg, 2-oz. flour, pepper, salt, and cold meat. Mash the potatoes, add yolk of egg and seasoning, blend well into dry dough, roll ¼ inch thick, cut in rounds and fill with rissole mixture, fold over and press together. Fry brown and serve.6. Breakfast Dish.Boil two eggs twelve minutes and put in cold water. When cool remove shells, dry with flour, cover each with sausage meat, egg and bread crumbs, and fry in boiling fat till brown. Cut in halves and serve.7. Potato Cakes.1-lb. mashed potatoes.2 yolks of eggs.½-lb. flour.Little salt.Mix flour and potato, bind with yolks, and season. Roll out half inch thick. Bake in quick oven. Split open and butter. Serve very hot.8. Veal Mould.1-lb. veal.½-lb. fat bacon.Little parsley.Grated rind of 1 lemon.4 eggs.1-gill of stock.Pepper and salt.Boil the eggs hard and cut in slices. Chop the parsley and mix it with the rind and seasonings. Line a plain mould with pieces of egg at the bottom. Cut up the veal in neat, square pieces, and put in the mould in alternate layers with cut-up bacon and sliced eggs, sprinkling each layer with seasoning. When full, pour in the stock. Cover tightly with buttered paper, putting a plate and weight on the top. Bake in a slow oven for 4 hours. Turn out when cold.9. Timbales of Mutton.½-lb. cold minced mutton.¼-lb. finely chopped mushrooms.1 teaspoonful chopped parsley.Salt and pepper.2-oz. bread crumbs.¼-pint gravy.2 eggs.1 teaspoonful anchovy essence.Put the meat, crumbs, parsley and seasonings in a basin, mix well and add beaten eggs. Put into well buttered castle pudding tins, cover with buttered paper, and steam ½ hour. Turn out and serve with a brown or tomato sauce. Any cold meat may be used this way.10. Rolled Steak with Potatoes.About 2-lbs. (sufficient for five persons) of lean, thick beefsteak. Cut in thin slices and roll each piece up with the fat in the middle. Place in a large dish and add pepper and salt. Fill up with cold water and put in the oven for 2 hours. If the gravy boils away, fill up with boiling water. Place whole, pared potatoes on the top one hour before the dinner is wanted. Bake the potatoes brown. Serve in the dish.11. Salad Dressing.The yolk of 1 egg, a little mustard and salt, 1 teaspoonful sugar, 1 tablespoonful cream, and a little vinegar.12. Cabbage Balls.Mince some cold cabbage finely, mix with an equal part of bread crumbs, season with pepper and salt, and bind with the beaten egg. Form into large sized balls, roll in flour, and fry in boiling fat. Drain on paper, sprinkle with salt, pile in a pyramid, and serve hot, with gravy.13. Cheese Croquettes.2-oz. grated cheese, mixed with some cold mashed potatoes, season with pepper and salt, and add about 2-oz. bread crumbs. Mix with half of a beaten egg, and form into balls. Dip them in rest of egg, and fry in boiling fat or bake in a tin with dripping in the oven. Serve hot.14. Potato Ribbons.Peel the potatoes, then peel round and round very thinly. Let them lie in cold water for an hour, drain, place in frying basket, plunge into hot fat, drain on paper and serve hot.15. Rissoles à Lilian.Cold meat.1 egg.½-pint bread crumbs.Seasoning and gravy.Mince the meat finely, and put in a bowl with bread crumbs. Bind with the egg and a little gravy, but they must be stiff. Put a little of the mixture in the bottom of a floured teacup and press it down, then turn out into well-greased dripping tin and bake. Serve hot, with gravy.16. Fish Cakes.½-lb. cold fish.½ teaspoonful salt.Bread crumbs.½-lb. mashed potatoes.¼ teaspoonful pepper.2-oz. butter.Remove bones from fish, mix with the potato, and add the melted butter, salt, pepper and one and a half beaten eggs. Make into flat round cakes, brush over with rest of egg and cover with bread crumbs. Fry in hot fat 4 or 5 minutes. Drain and serve hot.17. Savoury Omelette.1-oz. butter.2 eggs.Chopped parsley.Pepper and salt.Beat eggs slightly, and add seasoning. When the butter is hot in the frying-pan, pour in the eggs, stir to prevent sticking, and as soon as it commences to set, draw towards the handle of the pan, turn over and cook for a minute. Serve hot.18. Dough Nuts.1-oz. castor sugar.½-lb. flour.2-oz. butter.1 egg.Spice or ginger.1-gill milk.Pinch of salt.Rub butter into flour, mix dry ingredients, make into a paste with egg and milk, roll out, cut with a round cutter, then take the centre out with a smaller one, fry in hot fat and dredge freely with sugar.19. Cheese Straws.2-oz. butter.3-oz. grated cheese.1 tablespoonful water.Salt.2-oz. flour.1 yolk of egg.Pepper.Cayenne.Mix well, roll into fingers and rings. Bake 7 minutes. When cold put two or three straws through each ring.20. Egg & Bacon Pie.Put a layer of pastry in a soup plate, put small pieces of cooked ham or bacon in, beat one or more eggs, season with pepper, pour over the bacon, and cover with pastry and bake.21. Another Cold Meat Dish.Make a batter of 3 tablespoonsful of flour, ½-pint of milk, one egg. Chop the meat, add half a boiled onion, ½ teaspoonful chopped parsley, and salt. Stir into the batter. Grease a pie dish, stir in the omelette, and bake ½ hour. Turn out on a dish, and serve with gravy.22. Scrambled Eggs.1 egg.1-oz. butter.1 tablespoonful milk.Pepper and salt.Put butter in pan, and when melted, add eggs and milk. Stir until it thickens, and serve on buttered toast. Use more eggs for more than one person.23. Meat Roll.1-lb. beefsteak or veal (minced raw).¾-lb. minced ham.2 eggs.6-ozs. bread crumbs.Mix all well together, and form into a roll, place in a cloth tied at each end, and steam 2 hours. Serve hot or cold.24. Pommes de Terre à la Reine.Take some boiled potatoes and mash them finely. Take any cold meat, and chop it also finely. Make the meat and potato in little balls, cover with egg and bread crumbs, and fry in boiling fat. Serve on a d’oyley. Gravy is an improvement.25. Dormers.½-lb. cold meat.3-ozs. boiled rice.Pepper, salt.2-ozs. suet.1 egg.Bread crumbs.Gravy.Chop the meat and suet and rice finely. Mix well together and add seasoning and egg. Roll in shapes, sprinkle with bread crumbs, and fry in hot dripping a light brown.26. Beef or Veal Mould.1-lb. beef or veal.½ small packet of gelatine.2 eggs.Put the gelatine to soak in a little cold water. Cut the meat into small pieces, or put through the mincing machine, and stew till tender in enough water to cover it. Boil the eggs hard and arrange them in a mould. Add the gelatine to the liquid, and pour the whole into a mould and put in a cool place to set. There should not be more liquid than will fill the mould.27. Gravy for Mutton.Pour off nearly all the fat from the joint, and make a thin gravy by pouring boiling water over the meat. Replace in the oven and boil a few minutes. Add a little gravy browning if liked, also add pepper and salt.28. Gravy for Beef.Pour off nearly all the dripping from the joint. Pour boiling water over the meat and season with pepper and salt, adding gravy browning if desired. Mix a little flour and cold water to a smooth paste, and thicken with boiling water, and add to the gravy, stirring thoroughly and returning to the oven to boil.29. Beefsteak Pie.Take from 1 to 2 lbs. of beefsteak, according to the quantity required, and cut into small pieces. Place it in a pan with sufficient cold water to cover. Season with pepper and salt, and stew for 1½ hours. Have ready a pie dish lined with crust, into which put the stewed steak and part of the gravy. Put on the cover and bake about ¾ of an hour. Use the rest of the gravy as required. Make the crust according to “Pie Pastry” recipe.30. Tasty Dish of Beefsteak.Take as much beefsteak as is required and place it in an enamelled pie dish, cover with cold water and put into the oven to stew, placing an inverted pie dish on the top. Season with pepper and salt. Add more boiling water as the other evaporates. Stew for 2½ hours, but a quarter of an hour before dishing up thicken the gravy with flour and water and let it boil up.31. Cold Meat Pâtés.Take the remains of a joint and mince very finely. Place in a basin, add a little gravy to moisten, and mix well, seasoning with pepper and salt.Have ready some patty pans lined with pie pastry, into which put a portion of the mince, and cover with a pastry lid. Bake until the pastry is brown, and serve hot on a d’oyley. Put some good gravy in a tureen to serve with the pâtés.32. Potted Beef.Take 1-lb. of second beefsteak and cut into small pieces, and cover with cold water and put in a pan and stew gently for about 1½ hours. Put through the mincing machine twice. Place in a basin and add as much of the gravy as is necessary to moisten slightly. Mix and beat thoroughly and put into pots, making the surface very smooth. Melt some butter and pour a little into each pot. Decorate when cold with a sprig of parsley.33. Pommes de terre au Lait.Cut some cooked potatoes into slices and lay them in a pan of warm milk. Boil for a few minutes, when the milk will become thick. Add a little butter, parsley, and nutmeg to the contents of the pan and serve at once.34. Pommes de terre à L’Écosse.Take some large raw potatoes and cut them into square shapes. Blanch them in salt and water, and then scoop out the centre of each potato with a spoon. Fill up the holes with finely chopped meat or ham. Lay the stuffed potatoes in a dripping tin, cover with gravy or water and a little gravy browning. Bake slowly until tender, pouring the gravy over them from time to time until they present a glacé appearance.35. Potato Croquettes.Take some mashed potatoes and add 2-oz. butter, 2 eggs, and ½ teacup of flour, and a little grated nutmeg. Mix all well together, and if hot, let it get cold. Form into fingers, cover with egg and flour, and fry in boiling fat.36. A dainty way of Cooking an Egg.Take a large saucer, and rub it with butter, and set it over a pan of boiling water. Beat an egg lightly with 1 tablespoonful of milk and a pinch of pepper and salt. Strain into the saucer, cover it, and leave for 10 minutes to cook.37. Beef Tea Custard.Beat a fresh egg, strain into a gill of beef tea, and add salt to taste. Turn into a small buttered cup, cover with buttered paper, and steam 20 minutes. The water should not boil. This can be turned out and eaten either hot or cold.38. Beef Tea.Take 1-lb. of steak, neck, or shin of beef. Cut it into small pieces, put it into a basin, and cover with cold water, leaving for an hour or two. Place in a double pan or in any pan that will allow the contents to gently simmer, and simmer for two or three hours, when it will be ready for use. Add salt and pepper if desired.39. Dainty way of Serving Mashed Potatoes.Steam the potatoes for about half an hour, mash well or put through a potato sieve. Have ready a basin, the bottom and sides of which have been greased with lard or butter and sprinkled with bread raspings. Press the potatoes into the basin and turn out into a tureen.40. Fried Potatoes.Peel the potatoes and leave whole, unless very large. Place in a dripping tin, in which there is a depth of an inch of hot dripping, and put into a fairly hot oven. As the potatoes brown on the one side, turn on the other. When cooked, which should be in about half an hour, strain well and serve in a tureen.41. Ragôut of Mutton and Eggs.Mince finely any cold mutton and season with pepper and salt. Place in a dish in the oven and simmer half an hour. Fry as many eggs as required, and have ready a hot dish with pieces of toast arranged on it. Turn the meat on to the dish and place the eggs on the top and serve.
I. SAVOURIES.
The general rule for roasting or boiling joints is to allow a quarter of an hour for each pound and half an hour over, unless the meat is preferred underdone.
2-oz. ham.¼-lb. suet6-oz. bread crumbs.2 eggs.Salt and pepper.
Make it into balls or use as stuffing. Bake ½ hour.
1¼-lb. raisins.¾-lb. sultanas.1-lb. currants.½-lb. suet.¼-lb. peel.1-lb. sugar.1-lb. apples.1-gill of Rum.
Chop the suet very fine, stone the raisins and chop them, chop the sultanas, peel, and apples, and add the currants. Put in a bowl with the sugar and rum and mix very thoroughly. Put in jars and tie down.
Mash the potatoes—season with pepper and salt and little chopped parsley and bind with yolk of egg. Form into balls, dip in egg and bread crumbs and fry in boiling fat or in the oven—serve hot.
Butter a pie dish and scatter with bread crumbs and chopped parsley. Arrange layer of slices of beef with pepper and salt. Next, layer of crumbs, then beef, placing sippets of bread on the top. Pour gravy over, and bake 2 hours.
½-lb. potatoes, yolk of 1 egg, 2-oz. flour, pepper, salt, and cold meat. Mash the potatoes, add yolk of egg and seasoning, blend well into dry dough, roll ¼ inch thick, cut in rounds and fill with rissole mixture, fold over and press together. Fry brown and serve.
Boil two eggs twelve minutes and put in cold water. When cool remove shells, dry with flour, cover each with sausage meat, egg and bread crumbs, and fry in boiling fat till brown. Cut in halves and serve.
1-lb. mashed potatoes.2 yolks of eggs.½-lb. flour.Little salt.
Mix flour and potato, bind with yolks, and season. Roll out half inch thick. Bake in quick oven. Split open and butter. Serve very hot.
1-lb. veal.½-lb. fat bacon.Little parsley.Grated rind of 1 lemon.4 eggs.1-gill of stock.Pepper and salt.
Boil the eggs hard and cut in slices. Chop the parsley and mix it with the rind and seasonings. Line a plain mould with pieces of egg at the bottom. Cut up the veal in neat, square pieces, and put in the mould in alternate layers with cut-up bacon and sliced eggs, sprinkling each layer with seasoning. When full, pour in the stock. Cover tightly with buttered paper, putting a plate and weight on the top. Bake in a slow oven for 4 hours. Turn out when cold.
½-lb. cold minced mutton.¼-lb. finely chopped mushrooms.1 teaspoonful chopped parsley.Salt and pepper.2-oz. bread crumbs.¼-pint gravy.2 eggs.1 teaspoonful anchovy essence.
Put the meat, crumbs, parsley and seasonings in a basin, mix well and add beaten eggs. Put into well buttered castle pudding tins, cover with buttered paper, and steam ½ hour. Turn out and serve with a brown or tomato sauce. Any cold meat may be used this way.
About 2-lbs. (sufficient for five persons) of lean, thick beefsteak. Cut in thin slices and roll each piece up with the fat in the middle. Place in a large dish and add pepper and salt. Fill up with cold water and put in the oven for 2 hours. If the gravy boils away, fill up with boiling water. Place whole, pared potatoes on the top one hour before the dinner is wanted. Bake the potatoes brown. Serve in the dish.
The yolk of 1 egg, a little mustard and salt, 1 teaspoonful sugar, 1 tablespoonful cream, and a little vinegar.
Mince some cold cabbage finely, mix with an equal part of bread crumbs, season with pepper and salt, and bind with the beaten egg. Form into large sized balls, roll in flour, and fry in boiling fat. Drain on paper, sprinkle with salt, pile in a pyramid, and serve hot, with gravy.
2-oz. grated cheese, mixed with some cold mashed potatoes, season with pepper and salt, and add about 2-oz. bread crumbs. Mix with half of a beaten egg, and form into balls. Dip them in rest of egg, and fry in boiling fat or bake in a tin with dripping in the oven. Serve hot.
Peel the potatoes, then peel round and round very thinly. Let them lie in cold water for an hour, drain, place in frying basket, plunge into hot fat, drain on paper and serve hot.
Cold meat.1 egg.½-pint bread crumbs.Seasoning and gravy.
Mince the meat finely, and put in a bowl with bread crumbs. Bind with the egg and a little gravy, but they must be stiff. Put a little of the mixture in the bottom of a floured teacup and press it down, then turn out into well-greased dripping tin and bake. Serve hot, with gravy.
½-lb. cold fish.½ teaspoonful salt.Bread crumbs.½-lb. mashed potatoes.¼ teaspoonful pepper.2-oz. butter.
Remove bones from fish, mix with the potato, and add the melted butter, salt, pepper and one and a half beaten eggs. Make into flat round cakes, brush over with rest of egg and cover with bread crumbs. Fry in hot fat 4 or 5 minutes. Drain and serve hot.
1-oz. butter.2 eggs.Chopped parsley.Pepper and salt.
Beat eggs slightly, and add seasoning. When the butter is hot in the frying-pan, pour in the eggs, stir to prevent sticking, and as soon as it commences to set, draw towards the handle of the pan, turn over and cook for a minute. Serve hot.
1-oz. castor sugar.½-lb. flour.2-oz. butter.1 egg.Spice or ginger.1-gill milk.Pinch of salt.
Rub butter into flour, mix dry ingredients, make into a paste with egg and milk, roll out, cut with a round cutter, then take the centre out with a smaller one, fry in hot fat and dredge freely with sugar.
2-oz. butter.3-oz. grated cheese.1 tablespoonful water.Salt.2-oz. flour.1 yolk of egg.Pepper.Cayenne.
Mix well, roll into fingers and rings. Bake 7 minutes. When cold put two or three straws through each ring.
Put a layer of pastry in a soup plate, put small pieces of cooked ham or bacon in, beat one or more eggs, season with pepper, pour over the bacon, and cover with pastry and bake.
Make a batter of 3 tablespoonsful of flour, ½-pint of milk, one egg. Chop the meat, add half a boiled onion, ½ teaspoonful chopped parsley, and salt. Stir into the batter. Grease a pie dish, stir in the omelette, and bake ½ hour. Turn out on a dish, and serve with gravy.
1 egg.1-oz. butter.1 tablespoonful milk.Pepper and salt.
Put butter in pan, and when melted, add eggs and milk. Stir until it thickens, and serve on buttered toast. Use more eggs for more than one person.
1-lb. beefsteak or veal (minced raw).¾-lb. minced ham.2 eggs.6-ozs. bread crumbs.
Mix all well together, and form into a roll, place in a cloth tied at each end, and steam 2 hours. Serve hot or cold.
Take some boiled potatoes and mash them finely. Take any cold meat, and chop it also finely. Make the meat and potato in little balls, cover with egg and bread crumbs, and fry in boiling fat. Serve on a d’oyley. Gravy is an improvement.
½-lb. cold meat.3-ozs. boiled rice.Pepper, salt.2-ozs. suet.1 egg.Bread crumbs.Gravy.
Chop the meat and suet and rice finely. Mix well together and add seasoning and egg. Roll in shapes, sprinkle with bread crumbs, and fry in hot dripping a light brown.
1-lb. beef or veal.½ small packet of gelatine.2 eggs.
Put the gelatine to soak in a little cold water. Cut the meat into small pieces, or put through the mincing machine, and stew till tender in enough water to cover it. Boil the eggs hard and arrange them in a mould. Add the gelatine to the liquid, and pour the whole into a mould and put in a cool place to set. There should not be more liquid than will fill the mould.
Pour off nearly all the fat from the joint, and make a thin gravy by pouring boiling water over the meat. Replace in the oven and boil a few minutes. Add a little gravy browning if liked, also add pepper and salt.
Pour off nearly all the dripping from the joint. Pour boiling water over the meat and season with pepper and salt, adding gravy browning if desired. Mix a little flour and cold water to a smooth paste, and thicken with boiling water, and add to the gravy, stirring thoroughly and returning to the oven to boil.
Take from 1 to 2 lbs. of beefsteak, according to the quantity required, and cut into small pieces. Place it in a pan with sufficient cold water to cover. Season with pepper and salt, and stew for 1½ hours. Have ready a pie dish lined with crust, into which put the stewed steak and part of the gravy. Put on the cover and bake about ¾ of an hour. Use the rest of the gravy as required. Make the crust according to “Pie Pastry” recipe.
Take as much beefsteak as is required and place it in an enamelled pie dish, cover with cold water and put into the oven to stew, placing an inverted pie dish on the top. Season with pepper and salt. Add more boiling water as the other evaporates. Stew for 2½ hours, but a quarter of an hour before dishing up thicken the gravy with flour and water and let it boil up.
Take the remains of a joint and mince very finely. Place in a basin, add a little gravy to moisten, and mix well, seasoning with pepper and salt.
Have ready some patty pans lined with pie pastry, into which put a portion of the mince, and cover with a pastry lid. Bake until the pastry is brown, and serve hot on a d’oyley. Put some good gravy in a tureen to serve with the pâtés.
Take 1-lb. of second beefsteak and cut into small pieces, and cover with cold water and put in a pan and stew gently for about 1½ hours. Put through the mincing machine twice. Place in a basin and add as much of the gravy as is necessary to moisten slightly. Mix and beat thoroughly and put into pots, making the surface very smooth. Melt some butter and pour a little into each pot. Decorate when cold with a sprig of parsley.
Cut some cooked potatoes into slices and lay them in a pan of warm milk. Boil for a few minutes, when the milk will become thick. Add a little butter, parsley, and nutmeg to the contents of the pan and serve at once.
Take some large raw potatoes and cut them into square shapes. Blanch them in salt and water, and then scoop out the centre of each potato with a spoon. Fill up the holes with finely chopped meat or ham. Lay the stuffed potatoes in a dripping tin, cover with gravy or water and a little gravy browning. Bake slowly until tender, pouring the gravy over them from time to time until they present a glacé appearance.
Take some mashed potatoes and add 2-oz. butter, 2 eggs, and ½ teacup of flour, and a little grated nutmeg. Mix all well together, and if hot, let it get cold. Form into fingers, cover with egg and flour, and fry in boiling fat.
Take a large saucer, and rub it with butter, and set it over a pan of boiling water. Beat an egg lightly with 1 tablespoonful of milk and a pinch of pepper and salt. Strain into the saucer, cover it, and leave for 10 minutes to cook.
Beat a fresh egg, strain into a gill of beef tea, and add salt to taste. Turn into a small buttered cup, cover with buttered paper, and steam 20 minutes. The water should not boil. This can be turned out and eaten either hot or cold.
Take 1-lb. of steak, neck, or shin of beef. Cut it into small pieces, put it into a basin, and cover with cold water, leaving for an hour or two. Place in a double pan or in any pan that will allow the contents to gently simmer, and simmer for two or three hours, when it will be ready for use. Add salt and pepper if desired.
Steam the potatoes for about half an hour, mash well or put through a potato sieve. Have ready a basin, the bottom and sides of which have been greased with lard or butter and sprinkled with bread raspings. Press the potatoes into the basin and turn out into a tureen.
Peel the potatoes and leave whole, unless very large. Place in a dripping tin, in which there is a depth of an inch of hot dripping, and put into a fairly hot oven. As the potatoes brown on the one side, turn on the other. When cooked, which should be in about half an hour, strain well and serve in a tureen.
Mince finely any cold mutton and season with pepper and salt. Place in a dish in the oven and simmer half an hour. Fry as many eggs as required, and have ready a hot dish with pieces of toast arranged on it. Turn the meat on to the dish and place the eggs on the top and serve.