COLD MEAT COOKERY.
Reading edition
Hash.
Ingredients—The remains of cold meat.
Some nice stock or gravy.
Flour, in the proportion of ½ oz. to every ½ pint of gravy.
Pepper and salt, and, if liked, a little catsup, or Harvey's sauce.
Toasted or fried bread.
Method.—Cut the meat into neat pieces.
Mix the flour smoothly with the gravy, and boil for three minutes, stirring all the time.
Add seasoning and catsup or a little sauce.
Then put the pieces of meat into the gravy and let them warm through; but do not let the gravy boil when the meat is in it, as that would toughen it.
Tinned oysters make a nice addition to a hash.
For serving, put the hash on a hot dish and garnish with sippets of fried or toasted bread.
If no gravy or stock is available, make some by breaking up any bones from the meat; boil them in a sufficient quantity of water, with a piece of carrot, turnip, onion, celery, and a small bunch of herbs.
Boil for quite an hour, and then strain the liquor.
Minced Meat.
Ingredients—Some scraps of cold meat.
A little gravy.
Some boiled rice or potatoes.
Pepper and salt to taste.
Method.—Mince the meat finely with a knife, or mincing machine (the flavour is nicer if a knife is used).
Mix with sufficient gravy to moisten the meat, and stir over the fire until hot; but do not let the gravy boil.
Serve with a border of boiled rice, or mashed potatoes round it.
If veal or chicken is minced, squeeze in a few drops of lemon juice, and serve with sliced lemon.
A little cooked ham should be added to these minces, to give them flavour; minced beef is improved by the addition of a few oysters.
Mince (with Eggs).
Prepare some mince, as in preceding recipe, and serve with very nicely poached eggs on the top of it; garnish with sippets of fried or toasted bread.
Curry of Cold Meat.
Ingredients—Some scraps of cold meat.
Some stock or gravy.
Curry powder and flour in the proportion of a dessertspoonful of each to every half pint of gravy.
1 small onion.
1 small apple.
½ oz. of dripping.
A few drops of lemon juice.
Salt.
Some boiled rice.
Method.—Slice the onion and apple, and fry them in the dripping.
When fried, rub them lightly through a hair sieve.
Mix the curry powder and flour smoothly with the stock.
Stir and cook well over the fire.
Add the onion, apple, lemon juice, and salt.
Then lay in the meat, and let it warm through, being careful that the sauce does not boil.
Serve with nicely boiled rice.
Shepherd's Pie.
Ingredients—Slices of cold meat.
Boiled potatoes.
Butter or dripping.
A little gravy.
Pepper and salt.
Method.—Season the pieces of meat with pepper and salt, and lay them in a pie-dish with a little gravy.
Mash the potatoes smoothly with butter or dripping; and pepper and salt to taste.
Spread the potatoes over the meat in the form of a pie-crust, and smooth them with a knife dipped in hot water.
Bake for half an hour.
Patties.
Ingredients—Some scraps of cold meat.
A little gravy.
Pepper and salt.
Pastry.
1 egg.
Method.—Mince the meat and moisten with the gravy, adding pepper and salt to taste.
If veal or chicken are used, mince a little ham with them, and add a few drops of lemon juice.
Roll out the pastry, and stamp it into rounds with a fluted cutter.
Lay half the rounds on greased pattypans.
Brush round the edges of the paste with a little beaten egg, and put a little mince on each round.
Cover them with the remaining rounds of paste, pressing the edges lightly together.
Glaze with the beaten egg, and bake in a quick oven for about 15 minutes.
Fritters.
Ingredients—Some cold meat.
Some nice gravy.
Some Kromesky batter.
Method.—Cut the meat into neat pieces; dip them in the batter and fry in hot fat until lightly browned (see French Frying).
Pile on a hot dish, and serve, if possible, with a nice gravy poured round them.
Rissoles.
Ingredients—Some boiled potatoes.
Cold meat.
A little butter.
2 eggs.
Bread-crumbs.
Pepper and salt.
Method.—Take equal quantities of boiled potatoes and cold meat.
Mash the potatoes with butter, and add the meat finely minced.
Mix this thoroughly with a beaten egg, adding pepper and salt to taste.
Form into balls or egg shapes.
Egg and bread-crumb them, and fry them in hot fat (see French Frying).
Dish on a folded napkin, and garnish with fried parsley.
Cold Meat with Purée of Tomatoes.
Ingredients—Slices of cold meat.
4 or 5 tomatoes.
1 small slice of bacon.
1 bay leaf.
1 piece of carrot, turnip, and onion.
1 sprig of parsley.
Thyme and marjoram.
1 teaspoonful of vinegar.
Pepper and salt.
Method.—Cut the bacon into dice, and fry it.
As soon as the fat melts, put in the tomatoes and other vegetables, cut in slices; stir them, and fry lightly, and then rub through a hair sieve.
Add the vinegar and pepper and salt.
Make the purée hot in a saucepan, and lay the pieces of meat in it to warm through.
Serve in a hot dish, with a border of boiled rice or macaroni.
Cold-meat Pie.
Ingredients—Slices of cold meat.
(If liked, slices of cold boiled potatoes).
Some stock or gravy.
Pepper and salt.
Some plain pastry.
Method.—Roll out the paste, and cut a piece large enough for the cover.
Roll out the scraps, and from them cut a band an inch wide.
Wet the edge of the dish and place this round it.
Season the meat with pepper and salt, and lay the slices in the dish alternately with the potatoes.
Raise them in the middle of the dish in a dome-like shape, and pour in some gravy.
Wet the edges of the band of paste, and lay the cover over.
Trim round neatly, and make a hole in the middle of the crust.
Brush over with beaten egg, and decorate with paste leaves.
Bake in a quick oven for half an hour.
Cold Meat and Macaroni.
Ingredients—Slices of cold meat.
Macaroni.
Stock.
Bread-crumbs.
And, if possible, 2 or 3 tomatoes.
Method.—Put the macaroni in boiling water, and boil it 20 minutes.
Then pour away the water, and stew it in the stock until tender.
Put a layer of macaroni in the bottom of a greased pie-dish.
Lay on it the meat, and cover it with another layer of macaroni, seasoning with pepper and salt.
Proceed in this way, until the dish is full (the top layer must be macaroni).
If tomatoes are used, slice them, and lay over the top; sprinkle with brown crumbs, and bake for about 20 or 30 minutes.
Mayonnaise of Cold Meat.
Ingredients—Slices of cold meat.
Green salad.
Beetroot.
Hard-boiled egg.
Some Mayonnaise sauce.
Method.—Slice the salad, and mix the meat with it.
Heap it high on a glass or silver dish.
Garnish with beetroot and hard-boiled egg, and pour Mayonnaise sauce over (see Sauces).
Beef and Mushrooms.
Ingredients—1½ lb. cold roast beef.
1 dozen mushrooms.
1 shalot or small onion, very finely chopped.
2 oz. of butter.
½ pint of beef gravy.
1 dessertspoonful of vinegar.
Pepper and salt to taste.
Method.—Cut the beef into neat slices, and wash and peel the mushrooms.
Season the meat with pepper and salt, and lay half of it in the bottom of a pie-dish.
Place some of the mushrooms on the top of it.
Put 1 oz. of butter, in pieces, about them.
Then put in the remaining pieces of beef, and the mushrooms and butter in the same way.
Pour in the gravy and vinegar, and cover closely.
Put it into a moderate oven to bake for three-quarters of an hour.
Beef Scalloped.
Ingredients—Some cold roast beef minced.
1 boiled onion, very finely chopped.
Some mashed potatoes.
Butter.
Pepper and salt.
1 egg.
A little gravy and mushroom catsup.
Method.—Mince the beef finely, and moisten it with a little nice gravy.
Add the onion to it, and season nicely with catsup.
Mix the mashed potatoes with plenty of butter, and the egg well beaten, pepper and salt.
Place the mince in greased scallop shells, and cover with the potatoes.
Bake in a quick oven until lightly browned.
When economy has to be studied, leave out the eggs and substitute clarified dripping for the butter. The mixture can be baked in a pie-dish, if more convenient.
Cold Beef Olives.
Ingredients—Some cold roast beef.
Some veal forcemeat, omitting the suet.
Some gravy.
Flour.
Pepper and salt.
Some mashed potatoes.
Method.—Take slices of cold beef, and cut them into strips 1½ inches in width.
Lay on each a little veal stuffing; roll them round it, and tie them with string.
Put them into a stewpan close together; pour the gravy over them, and simmer them gently for ten minutes.
Dish them on a border of mashed potatoes.
Thicken the gravy with a little flour, and pour it over them.