Meat Porcupine. — Finely mince lib. of raw pork, fat and
lean in equal quantities, and lib. of beef. When very
fine, season the mince with chopped shallot, salt and popper
to taste, and a small quantity of grated nutmeg ; next mix
with the mince ^oz. of gelatine that lias been dissolved in
a small quantity of boiling water, and leave until cool,
forming it in a smooth oval shape. Lard the mince thickly
to give it the appearance of a porcupine ; put a large piece
of butter✪ Meat Porcupine in a stewpan, place it over the fire until hot,
then put in the meat, and cook slowly until nicely browned
on all sides. In about an hour’s time, or when cooked,
drain the Meat porcupine carefully, place it on a hot dish, \
pour some hot rich brown gravy round, and serve. If ]
preferred served cold, brush the Meat over with brown
glaze when taken out of the butter, leave until cold, then
put it on a dish over which has been spread a folded
napkin or an ornamental dish-paper, and garnish with
parsley.
Meat Soup. — Cut into small pieces lib. of lean Meat, either
beef or mutton, or both in equal quantities, put it into
a saucepan with 2qts. of water, and let it simmer very
gently, skimming off any scum that rises, till the broth
is reduced to 1 pint ; strain, and season to taste with
salt✪ Meat Soup.
Meat Stuffing. — For 41b. of white uncooked Meat allow
|lb. of beef kidney-suet and 41b. of bacon. Chop the suet
and bacon, and pound in a mortar ; chop the white Meat
Meat — continued.
finely, mix it with the pounded mixture, season to taste
with pepper, salt, and sweet herbs, and bind with beaten
eggs and a few drops of water ; if liked, a few chopped
shallots, truffles, or mushrooms may be mixed in. Try
the stuffing by poaching a small quantity of it in boiling
water.
Meat Tart (Turkish Style). — Prepare a thick paste with
lib. of flour, a little salt, and water, roll it out, divide it
into three parts, roll out two of them until quite thin,
and set them aside. With the third part mix in eight
eggs, roll it out until quite thin, divide it into eight parts,
and plunge them, one at a time, into a saucepan of boiling
water kept on the fire. Spread one part of the uncooked
paste over a pie-dish, over this put half of the partly-
cooked portions of paste, cover with minced fresh Meat,
well seasoned and slightly browned in a frying-pan with
butter, mixing in a little chopped parsley ; over this put
the remaining half of the parboiled paste, and cover with
the rest of the uncooked paste. Pour over a little butter,
browned in a frying-pan, set the dish in a moderate oven,
and bake until done. This may be served either hot or
cold.
Meat Tea. — Cut lib. of lean Meat, such as chicken, mutton,
or beef, into very small pieces, and put them into a jar with
2 breakfast-cupfuls of water. Put the jar into a saucepan
and fill up with water to nearly its height. Place the
pan on the side of the fire, where it can simmer gently
for about four hours, but without boiling. Turn the con-
tents of the jar out on to a sieve over a basin, add a
little salt and pepper to taste, and it is ready for use. A
little cream or yolks of eggs beaten in is a great improve-
ment, or it may be thickened with arrowroot or sago,
according to fancy.
Cold Meats. — It is generally considered that Meats
that have already been cooked require warming only ;
this is best effected and with least injury to the ✪ Meat Stuffing
Page 486 · 5 recipe records on this page
Presented as published in 1892. 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
Meat Porcupine. — Finely mince lib. of raw pork, fat and lean in equal quantities, and lib. of beef. When very fine, season the mince with chopped shallot, salt and pepper to taste, and a small quantity of grated nutmeg ; next mix with the mince 1oz. of gelatine that has been dissolved in a small quantity of boiling water, and leave until cool, forming it in a smooth oval shape. Lard the mince thickly to give it the appearance of a porcupine ; put a large piece of butter in a stewpan, place it over the fire until hot, then put in the meat, and cook slowly until nicely browned on all sides. In about an hour’s time, or when cooked, drain the Meat porcupine carefully, place it on a hot dish, \ pour some hot rich brown gravy round, and serve. If ] preferred served cold, brush the Meat over with brown glaze when taken out of the butter, leave until cold, then put it on a dish over which has been spread a folded napkin or an ornamental dish-paper, and garnish with parsley.
Meat Soup. — Cut into small pieces lib. of lean Meat, either beef or mutton, or both in equal quantities, put it into a saucepan with 2qts. of water, and let it simmer very gently, skimming off any scum that rises, till the broth is reduced to 1 pint ; strain, and season to taste with salt.
Meat Stuffing. — For 41b. of white uncooked Meat allow |lb. of beef kidney-suet and 41b. of bacon. Chop the suet and bacon, and pound in a mortar ; chop the white Meat
Meat — continued.
finely, mix it with the pounded mixture, season to taste with pepper, salt, and sweet herbs, and bind with beaten eggs and a few drops of water ; if liked, a few chopped shallots, truffles, or mushrooms may be mixed in. Try the stuffing by poaching a small quantity of it in boiling water.
Meat Tart (Turkish Style). — Prepare a thick paste with lib. of flour, a little salt, and water, roll it out, divide it into three parts, roll out two of them until quite thin, and set them aside. With the third part mix in eight eggs, roll it out until quite thin, divide it into eight parts, and plunge them, one at a time, into a saucepan of boiling water kept on the fire. Spread one part of the uncooked paste over a pie-dish, over this put half of the partlycooked portions of paste, cover with minced fresh Meat, well seasoned and slightly browned in a frying-pan with butter, mixing in a little chopped parsley ; over this put the remaining half of the parboiled paste, and cover with the rest of the uncooked paste. Pour over a little butter, browned in a frying-pan, set the dish in a moderate oven, and bake until done. This may be served either hot or cold.
Meat Tea. — Cut lib. of lean Meat, such as chicken, mutton, or beef, into very small pieces, and put them into a jar with 2 breakfast-cupfuls of water. Put the jar into a saucepan and fill up with water to nearly its height. Place the pan on the side of the fire, where it can simmer gently for about four hours, but without boiling. Turn the contents of the jar out on to a sieve over a basin, add a little salt and pepper to taste, and it is ready for use. A little cream or yolks of eggs beaten in is a great improvement, or it may be thickened with arrowroot or sago, according to fancy.
Cold Meats. — It is generally considered that Meats
that have already been cooked require warming only ;
this is best effected and with least injury to the
Records on this page
Meat PorcupineMeat SoupMeat StuffingCold-Meat BoudinsMeat Tart (Turkish Style)