1 cupful bread-crumbs. 1 dessert-sp. chopped parsley. 1 dessert-sp. chopped pickles. Seasoning. 1 egg. 1 or 2 table-sp. sauce or gravy. A little flour. Brown or tomato sauce✪ Cold Meat Cannelon. Trim the cold meat and ham or tongue, cut them in pieces and put them through a mincing machine. Put the minced meat into a basin, add to it the bread-crumbs, parsley, and pickles. Season to taste and mix well together. Then bind with a beaten egg and a little stock or gravy, if necessary. Form into a roll, using a little flour, and wrap in Cold Meat Cannelon a piece of greased paper. Bake in a good oven. When ready, remove the paper and serve the roll on a hot dish with tomato, brown, or any other suitable sauce poured over it. Boiled rice or stewed macaroni may be used as a garnish. Time to bake, | to £ hour. Sufficient for 5 or 6 persons. 1016. Casserole of Meat 1J lbs. cooked potatoes. 1 oz. butter or dripping. Seasoning. 1 egg. Cold meat mince. 1 table-sp. browned bread-crumbs✪ Casserole of Meat. To Make the Casserole. — Sieve the potatoes and put them into a saucepan in which the butter or dripping has been melted. Season with pepper and salt, add most of the egg well beaten, and mix together. Now take a plain cake tin (1| pint size), grease it carefully, and coat the inside with fine browned bread-crumbs. Then put in the potato mixture and work it carefully up the sides of the tin, leaving a hollow in the centre. The potato lining must be at least J inch thick and must be well pressed against the tin. When finished, brush the potato over with the remains of the egg and bake in a good oven until nicely browned. To Prepare the Mince. — Make some nice savoury mince with the remains of cooked meat, as directed in Recipe 1011, being careful not to have it too liquid. . To Serve. — Turn the casserole of potatoes out of the tin and place it, hollow side uppermost, on COLD MEAT REDRESSED 251 a hot dish. Serve the mince in the centre and heat for a minute or two in a hot oven. The meat may be garnished with a few small rolls of bacon or some grilled mushrooms. Sufficient for 4 or 5 persons. 1017. Cassolettes of Cold Meat Potato cases. Cold meat mince✪ Cassolettes of Cold Meat. Make some potato cases, as directed in Recipe 544, and fill them with some nice savoury mince. Put the little lids on the top and place them in the oven a minute or two. Serve very hot with a sprig of parsley on each. 1019. Curry of Cold Meat 4 lb. cooked meat. I Lemon. | pt. curry sauce. | Boiled rice. Cut the meat in small dice, removing all skin, gristle, and superfluous fat. Make some good curry sauce, as directed in Recipe 685, put the prepared meat into it and allow it to re-heat and become thoroughly impregnated with the sauce, but do not boil. The best way of doing this re-heating is in a double saucepan, or au bain-marie. Serve in a deep dish and garnish with sliced lemon. Serve a dish of boiled rice ✪ Curry of Cold Meat separately. Sufficient for 3 or 4 persons. 1018. Cold Meat Croquettes i lb. cold cooked meat. 1 tea-sp. chopped onion, ltea-sp.chopped parsley 1 tea-sp. mushroom ketchup. 1 table-sp. brown or tomato sauce. A pinch of nutmeg. Salt. Pepper. Some scraps of pastry. Beaten egg. Bread-crumbs or vermi celli. First Prepare the Mixture. — Trim the meat care- fully and put it through a mincing machine, or chop it finely. Put the minced meat into a small basin. Cold Meat Croquettes ✪ Cold Meat Croquettes

AI-modernized reading of the original text

1 cupful bread-crumbs. 1 dessert-sp. chopped parsley. 1 dessert-sp. chopped pickles. Seasoning. 1 egg. 1 or 2 table-sp. sauce or gravy. A little flour. Brown or tomato sauce. Trim the cold meat and ham or tongue, cut them in pieces and put them through a mincing machine. Put the minced meat into a basin, add to it the bread-crumbs, parsley, and pickles. Season to taste and mix well together. Then bind with a beaten egg and a little stock or gravy, if necessary. Form into a roll, using a little flour, and wrap in Cold Meat Cannelon a piece of greased paper. Bake in a good oven. When ready, remove the paper and serve the roll on a hot dish with tomato, brown, or any other suitable sauce poured over it. Boiled rice or stewed macaroni may be used as a garnish. Time to bake, | to £ hour. Sufficient for 5 or 6 persons. 1016. Casserole of Meat 1J lbs. cooked potatoes. 1 oz. butter or dripping. Seasoning. 1 egg. Cold meat mince. 1 table-sp. browned bread-crumbs. To Make the Casserole. — Sieve the potatoes and put them into a saucepan in which the butter or dripping has been melted. Season with pepper and salt, add most of the egg well beaten, and mix together. Now take a plain cake tin (1| pint size), grease it carefully, and coat the inside with fine browned bread-crumbs. Then put in the potato mixture and work it carefully up the sides of the tin, leaving a hollow in the centre. The potato lining must be at least J inch thick and must be well pressed against the tin. When finished, brush the potato over with the remains of the egg and bake in a good oven until nicely browned. To Prepare the Mince. — Make some nice savoury mince with the remains of cooked meat, as directed in Recipe 1011, being careful not to have it too liquid. . To Serve. — Turn the casserole of potatoes out of the tin and place it, hollow side uppermost, on a hot dish. Serve the mince in the centre and heat for a minute or two in a hot oven. The meat may be garnished with a few small rolls of bacon or some grilled mushrooms. Sufficient for 4 or 5 persons. 1017. Cassolettes of Cold Meat Potato cases. Cold meat mince. Make some potato cases, as directed in Recipe 544, and fill them with some nice savoury mince. Put the little lids on the top and place them in the oven a minute or two. Serve very hot with a sprig of parsley on each. 1019. Curry of Cold Meat 4 lb. cooked meat. I Lemon. | pt. curry sauce. | Boiled rice. Cut the meat in small dice, removing all skin, gristle, and superfluous fat. Make some good curry sauce, as directed in Recipe 685, put the prepared meat into it and allow it to re-heat and become thoroughly impregnated with the sauce, but do not boil. The best way of doing this re-heating is in a double saucepan, or au bain-marie. Serve in a deep dish and garnish with sliced lemon. Serve a dish of boiled rice separately. Sufficient for 3 or 4 persons. 1018. Cold Meat Croquettes i lb. cold cooked meat. 1 tea-sp. chopped onion, ltea-sp.chopped parsley 1 tea-sp. mushroom ketchup. 1 table-sp. brown or tomato sauce. A pinch of nutmeg. Salt. Pepper. Some scraps of pastry. Beaten egg. Bread-crumbs or vermi celli. First Prepare the Mixture. — Trim the meat carefully and put it through a mincing machine, or chop it finely. Put the minced meat into a small basin. Cold Meat Croquettes

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Cold Meat MinceCold Meat CannelonCasserole of MeatCassolettes of Cold MeatCurry of Cold MeatCold Meat CroquettesCold Meat Fritters, 2 (Beignets de Viande)

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