Cookery for every household

The meat used for this must be very tender, as it will have no further cooking. A mixture of meats, such as veal and ham, mutton and tongue, &c., is best. Trim away all skin, gristle, and superfluous fat, and cut the meat in small neat pieces. Chop the parsley very finely, and cut the hardboiled egg in slices. Then rinse out a mould with cold water and decorate the bottom with some of the egg and parsley. Place in very lightly a ‘little of the meat with seasoning, more egg and parsley, and so on until all is in. Do not press the ingredients down. Dissolve the gelatine in the stock, and strain it over the meat. Set aside in a cool place until cold and firm. When wanted, turn out and garnish with parsley or salad. 1033. Cold Meat Souffle 1 breakfast - cupful cooked meat. 1 oz. butter. 1 oz. flour. 1 gill stock. 1 gill tomato puree. 1 tea - sp. chopped parsley. Seasoning. 2 or 3 eggs. Use a mixture of ham or tongue with fresh meat if possible. Trim the meat and chop it very finely, or put it through the mincing machine. Make the tomato puree by rubbing some fresh or tinned tomatoes through a fine sieve. Then melt the butter in a saucepan, mix in the flour and cook it a minute or two. Add the stock and tomato puree and stir until boiling. Sprinkle in the meat, season to taste and according to the kind of meat used, and cook all together a few minutes. Then remove the saucepan from the fire and add the yolks of eggs, one at a time, beating them well in. Whisk the whites of eggs to a stiff froth and stir them in lightly at the last. Pour the mixture into a well-greased souffle dish or pie dish, leaving room for it to rise and bake in a good oven until well risen and firm to the touch. Time to cook, 20 or 30 minutes. Sufficient for 3 or 4 persons. 1034. Meat Surprises J lb. cooked meat. 3 oz. bread-crumbs. 1 gill stock. Seasoning. 1 yolk of egg. Chopped parsley - 4 or 5 fresh eggs. Put the bread-crumbs into a small saucepan with the stock and simmer them over the fire a few minutes until they swell and absorb the stock. Then add the meat, seasoning, and yolk of egg. Mix well together and turn the mixture on to a plate to cool. Grease very carefully four or five dariole moulds or tea-cups and sprinkle a little chopped parsley at the bottom of each. Now line them with the meat mixture, leaving a hollow in the centre. Into each of these hollows drop a new-laid egg, keeping back a little of the white, if the egg seems too large. Place the moulds in a deepish tin, cover them with greased paper, and pour some boiling water round. Cook in the oven until the eggs are set, then turn out carefully and pour a little brown sauce or good gravy round. Time to cook, 10 to 12 minutes. Sufficient for 4 or 5 persons. 1035. Dresden Patties 6 bread cases. j Bread-crumbs. Milk or beaten egg. I Cold meat mince. To Make the Bread Cases.— Cut some rather stale bread into slices about 3 inches thick. Stamp this out into rounds 2 or 2\ inches in diameter, then, with a smaller cutter, mark the centre about three parts of the way through. Keep a little lid for the top, and scoop out the soft centre. Brush over these cases and the lids with a little milk or beaten egg, and then bread-crumb them with breadcrumbs made out of the scraps. Fry them in Dresden Patties