Cookery for every household

Notes. — This roll may also be made with cold roast beef. A few chopped mushrooms or pieces of hard-boiled egg may be added. It may be decorated with a little creamed butter put through a forcing bag and with chopped aspic jelly. Time to cook, 2 hours. Probable cost, 2 s. 2d. 860. Beef and Veal Mould 1 lb. lean beef. 1 lb. fleshy veal. £ lb. fat bacon. 4 oz. stale bread. 1 onion. 1 or 2 eggs. Salt. Pepper. £ tea-sp. grated nutmeg. A pinch of powdered mace. £ pt. stock. £ tea-sp. made mustard. 1 dessert - sp. chopped parsley. 2 table-sps. browned bread-crumbs. Trim and cut up the two kinds of meat and bacon and put them twice through the mincing machine. Soak the bread in cold water until it is quite soft, then squeeze it as dry as possible. Put it into a basin and beat it with a fork until quite free from lumps. Add the minced meat, the onion finely chopped or grated, parsley and seasoning. Mix all together and add the stock. Beat the eggs, add them to the other ingredients, and mix again. Carefully grease a plain mould and coat the inside with browned bread-crumbs. Pack the mixture into it, cover with greased paper and steam until the meat is thoroughly cooked. When ready, turn out on a hot dish and pour brown, tomato, mushroom, brown caper, or any other statable sauce round. Spinach and potato balls would be nice accompaniments. Note. — This mould is very good served cold with salad. Time to steam, 2£ to 3 hours. Sufficient for 5 or 6 persons. Probable cost, 3s. General Directions for Pickling Meat Meat used for pickling must be sound, fresh, and of very good quality. Before being put into the pickle it must be carefully trimmed, and any discoloured parts, kernels, or traces of blood removed, as these, if left, would tend to spoil the whole joint. Almost any kind of meat may be pickled, but pork and beef are the two most generally treated in this manner Either bay-salt or common salt may be used for pickling. The former is considered less harsh than the common kind, but a mixture of the two is very frequently employed. Saltpetre is usually added to the salting mixture to give colour, but this must be used with discretion, as it is apt to harden the meat. Brown sugar is also added to mellow and soften the mixture, and sometimes special spices as well, although these latter are not necessary in the ordinary and simple pickling. There are two different methods of pickling, the dry method and the wet method. The former is supposed to give a better flavour, but it requires more attention, as the meat must be turned and rubbed with the pickle every day. The meat should also be well rubbed with common salt and allowed to stand for at least twelve hours before the pickling proper is commenced. In the wet method the meat is simply put into the pickle and allowed to remain the required time. It must either be completely immersed or turned every day, and must be kept well covered. ■