Cookery for every household

Notes. — The stock used must be good and well seasoned, or the hash will not be a success. If none is available put the bones and trimmings of the meat into a saucepan with cold water to cover them, and when boiling add small pieces of vegetable to flavour. Simmer slowly for 1 hour and strain. The hash may be improved by the addition of a few mushrooms cut in pieces, a little tomato puree, or, if mutton is being used, a few chopped pickles. Sufficient for 3 or 4 persons. 1011. Cold Meat Mince J lb. cooked meat. | oz. butter. | oz. flour. 1 cupful good stock. 1 dessert-sp. mushroom ketchup. Seasoning. A border of potatoes. Trim the meat carefully, removing all skin, gristle, and discoloured parts. Chop it with a knife or put it through the mincer. Brown the butter in a small stewpan, put in the flour and brown that also. Then pour in the stock and stir until boiling. Season to taste, add the meat, and allow it to heat slowly by the side of the fire for 15 minutes. Prepare a border of mashed potatoes on a dish and brown it in the oven (see Recipe 543). When ready, dish the mince neatly in the centre and serve hot. Notes. — A little finely chopped onion may be added to the mince if liked. Any good brown sauce may be used for moistening the meat, or if white meat, such as veal, rabbit, or chicken, is being used, a white sauce is to be preferred, and a little chopped ham would then be an improvement. A border of rice, macaroni, or spaghetti may be used instead of the potato, and poached eggs are sometimes served on the top of the mince. Sufficient for 2 or 3 persons. 1012. Shepherd’s Pie J lb. cooked meat. 1 oz. butter. 1 oz. flour. i pt. stock. 1 onion. 1 dessert-sp. mushroom ketchup. Seasoning. Mashed potatoes. A little milk or beaten egg- Prepare the meat and make a brown sauce as directed for hash (Recipe 1010). Lay the pieces of meat at the bottom of a greased pie dish and pour the sauce over. Then prepare some mashed potatoes (see Recipe 537) and pile them on the top. Smooth over with a knife, and mark neatly with the back of a fork, or the point of a knife. Brush over with a little milk or beaten egg and bake in a good oven for at least \ an hour. Serve very hot. Sufficient for 3 or 4 persons. 1013. Cottage Pie Prepare some cold meat mince as directed above, and put it into a greased pie dish. Pile mashed potato on the top, smooth over neatly with a knife, and then mark with the back of a fork or the point of a knife. Brush over with a little milk or beaten egg, and bake in a good oven until brown and hot through. 1014. Cold Meat in Batter i lb. cooked meat. Batter as in Recipe 334 1 tea - sp. chopped parsley. J tea - sp. powdered herbs. Salt. Pepper. Trim the meat, mince it very finely, and season it with the powdered herbs, chopped parsley, pepper and salt. Grease a Yorkshire pudding tin rather thickly and spread this meat mixture at the bottom. Make the batter carefully, and allow it to stand for \ hour at least. Then strain it over the meat, mix lightly and bake in a good oven, until well risen and nicely browned. When ready, cut in convenient-sized pieces and serve on a hot dish with a dish paper under them. Time to bake, about \ hour. Sufficient for 3 or 4 persons. 1015. Cold Meat Cannelon | lb. cooked meat. | lb. ham or tongue.