Equal parts of meat and potatoes, or two of potatoes to
one of meat. Remove all the bone, gristle, and skin, and
have only one-fourth part fat meat. Chop very fine, and
mix well with the potatoes, which should be hot and well
mashed. Season to taste with pepper and salt. Put in
enough hot water to cover the bottom of the spider ; add
one large tablespoonful of butter✪ Hash. When the butter is melted,
add the hash, and let it simmer till it has absorbed the
water and formed a brown crust. Do not stir it. Fold
like an omelet. Use corned meat or roast beef. If the
potatoes be cold, chop them with the meat.
Sandwiches.
Chop verj' fine some cooked ham or cold corned beef or
tongue with one-fourth part fat. Mix one teaspoonful of dry
mustard and one saltspoonful of salt with cold water to a stiff
paste ; add to it one fourth of a cup of butter✪ Sandwiches creamed.
Cut stale bread in very thin slices ; spread with the mus-
tard and butter paste, then with the ham. Put two slices
together, and cut into rectangular pieces.
18
The Boston Cook Book,
Scalloped Mutton.
Remove the fat and skin from cold roast mutton ; cut the
meat in small thin slices ; season it with salt and pepper.
Butter a shallow dish, put in a layer of bread or cracker
crumbs^ then a laj^er of meat, then oysters^ strained and
seasoned, tomato or brown gravy ^ then crumbs, meat, etc.,
having on the top a thick layer of crumbs moistened in
one third of a cup of melted butter✪ Scalloped Mutton. Cold boiled macaroni^
cut into inch pieces, may be used in place of oysters.
Casserole of Rice and Meat.
Boil one cup of rice till tender. Chop very fine half a
pound of an}' cold meat ; season highl}' with half a teaspoon-
ful of salt^ half a saltspoonful of pepper^ one saltspoonf al of
celery salt, one teaspoonful of finely chopped onion, one tea-
spoonful of chopped parsley, and one saltspoonful esich of
thyme and marjoram. Add one beateyi egg, two tablespoon-
fuls of fine cracker crumbs✪ Casserole of Rice and Meat, and moisten with hot water
or stock enough to pack it easily. Butter a small mould,
line the bottom and sides half an inch deep with the rice,
pack in the meat, cover closely with rice, and steam
fort^-five minutes. Loosen it around the edge of the
mould ; turn it out upon a platter, and pour tomato sauce
over it.
Casserole of Mock Sweetbreads with Potato Border.
One pound of uncooked lean veal cut into half-inch cubes,
and cooked with one slice of onion in boiling salted water
till tender, then put into cold water to whiten. Make one
C7ip of white sauce, and season with one saltspoonful of salt,
one saltspoonfid of celery salt, and half a saltspoonful of
pepper. Put the veal and half a cup of mushrooms, cut
into quarters, into the sauce. Heat over hot water
five minutes, or till the meat and mushrooms are hot.
Remove from the fire ; add quickly one teaspoonful of lemon
juice and one well-beaten egg✪ Casserole of Mock Sweetbreads with Potato Border ; serve inside a potato border,
or on toast garnished with toast points.
The Boston Cook Book,
275
Potato Border, — One quart of mashed and seasoned
potatoes shaped into a mound like a wall on the edge of
a platter. Brush over with beaten white or yolk of an egg^
and brown slightl}^ Fill with anj^ kind of cooked meat or
fish warmed in a white or brown sauce.
Veal Birds. ✪ Veal Birds
Page 162 · 7 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Equal parts of meat and potatoes, or two of potatoes to one of meat. Remove all the bone, gristle, and skin, and have only one-fourth part fat meat. Chop very fine, and mix well with the potatoes, which should be hot and well mashed. Season to taste with pepper and salt. Put in enough hot water to cover the bottom of the spider ; add one large tablespoonful of butter. When the butter is melted, add the hash, and let it simmer till it has absorbed the water and formed a brown crust. Do not stir it. Fold like an omelet. Use corned meat or roast beef. If the potatoes be cold, chop them with the meat.
Sandwiches.
Chop very fine some cooked ham or cold corned beef or tongue with one-fourth part fat. Mix one teaspoonful of dry mustard and one saltspoonful of salt with cold water to a stiff paste ; add to it one fourth of a cup of butter creamed. Cut stale bread in very thin slices ; spread with the mustard and butter paste, then with the ham. Put two slices together, and cut into rectangular pieces.
The Boston Cook Book,
Scalloped Mutton.
Remove the fat and skin from cold roast mutton ; cut the meat in small thin slices ; season it with salt and pepper. Butter a shallow dish, put in a layer of bread or cracker crumbs, then a layer of meat, then oysters, strained and seasoned, tomato or brown gravy, then crumbs, meat, etc., having on the top a thick layer of crumbs moistened in one third of a cup of melted butter. Cold boiled macaroni, cut into inch pieces, may be used in place of oysters.
Casserole of Rice and Meat.
Boil one cup of rice till tender. Chop very fine half a pound of any cold meat ; season highly with half a teaspoonful of salt, half a saltspoonful of pepper, one saltspoonful of celery salt, one teaspoonful of finely chopped onion, one teaspoonful of chopped parsley, and one saltspoonful esich of thyme and marjoram. Add one beaten egg, two tablespoonfuls of fine cracker crumbs, and moisten with hot water or stock enough to pack it easily. Butter a small mould, line the bottom and sides half an inch deep with the rice, pack in the meat, cover closely with rice, and steam forty-five minutes. Loosen it around the edge of the mould ; turn it out upon a platter, and pour tomato sauce over it.
Casserole of Mock Sweetbreads with Potato Border.
One pound of uncooked lean veal cut into half-inch cubes, and cooked with one slice of onion in boiling salted water till tender, then put into cold water to whiten. Make one cup of white sauce, and season with one saltspoonful of salt, one saltspoonful of celery salt, and half a saltspoonful of pepper. Put the veal and half a cup of mushrooms, cut into quarters, into the sauce. Heat over hot water five minutes, or till the meat and mushrooms are hot. Remove from the fire ; add quickly one teaspoonful of lemon juice and one well-beaten egg ; serve inside a potato border, or on toast garnished with toast points.
The Boston Cook Book,
Potato Border, — One quart of mashed and seasoned potatoes shaped into a mound like a wall on the edge of a platter. Brush over with beaten white or yolk of an egg, and brown slightly. Fill with any kind of cooked meat or fish warmed in a white or brown sauce.
Veal Birds.
Records on this page
HashSandwichesScalloped MuttonCasserole of Rice and MeatCasserole of Mock Sweetbreads with Potato BorderPotato BorderVeal Birds