Cold Meat with Macaroni. -Any kind of cold Meat can
he used ; chop it, hut not too finely, mix with it some i
chopped mushrooms, and season to taste with salt and
pepper. Boil about Jib. of macaroni until quite tender,
then drain it as dry as possible, and cut into pieces about
Jin. in length. Make a paste, not very rich, line a buttered
mould with it, ornamenting it round the edges according
to fancy, till it with flour to keep it in shape whilst
baking, and bake in a good oven. When the paste is
cooked, turn out the flour, and fill it with alternate layers
of mince and macaroni, dredging over each layer of maca-
roni a small quantity of grated cheese. Pour in some hot
thick well-seasoned gravy, and put the pie in the oven
until thoroughly heated through. Take it out of the mould,
stand it on a hot dish, and serve.
Cold-Meat-ancl-Macaroni Pudding. -Put 2oz. of macaroni
into a saucepan with plenty of cold water, and boil it
until tender. Chop well about lib. of cold cooked Meat,
and mix with it J breakfast-cupful of breadcrumbs and
loz. of butter. When cooked, drain the macaroni, cut it
into small pieces about lin. long, and mix them with the
Meat-and-breadcrumbs, seasoning with salt and pepper.
Mix in thoroughly one well-beaten egg, and sufficient broth
to bind all the ingredients together✪ Cold-Meat-and-Macaroni Pudding ; thickly butter a mould,
turn the mixture into it, and pack down tightly. Stand
the mould in a saucepan with boiling water to three-parts
its height, and steam for an hour. At the end of that
time drain the mould, turn its contents on to a hot dish,
and serve.
Cold Meat with. Mashed Potatoes. — Pare and boil six
large potatoes, mash them very light and fine, and add 1
table-spoonful of butter, 1 breakfast-cupful of boiling milk,
and salt and pepper to taste. Beat it up light, and spread
over a dish. Put over this a layer of Meat cut into very
thin slices, and on each slice pour a little hot gravy✪ Cold Meat with Mashed Potatoes, and
pour a little more round the dish. Put it in the oven for
live minutes to get warm, and serve with a garnish of
parsley.
Cold-Meat Mince. — Take any cold Meat, remove all the
fat, sinew, and gristle, and chop up very small. Put it-
into a saucepan with sufficient good gravy to cover, and
add a finely-minced shallot and 1 teaspoonful of chopped
parsley. Put the pan at the side of the fire, where the
gravy will get hot without boiling, add a little sauce,
such as Worcester, chutney, &c., and salt and pepper to
taste✪ Cold Meat Mince. Turn it out on to a dish, and garnish with pieces of
fried bread or toast, and a small sprig of parsley on each.
Cold-Meat Mince with Breadcrumbs. — Chop the remains i
of any kind of cold Meat as finely as possible ; place a
layer of breadcrumbs, seasoned with salt and pepper, in
a pie-dish, put a few bits of butter over them, then add
a layer of mince, then a layer of seasoned breadcrumbs,
and so on until the dish is full, using plenty of butter.
Pour 1 breakfast-cupful of thick cream✪ Cold Meat Mince with Breadcrumbs over all, and bake
in a brisk oven until nicely browned on the top. Serve
the mince while very hot in the same dish.
Page 490 · 4 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
Cold Meat with Macaroni. -Any kind of cold Meat can he used ; chop it, hut not too finely, mix with it some i chopped mushrooms, and season to taste with salt and pepper. Boil about Jib. of macaroni until quite tender, then drain it as dry as possible, and cut into pieces about Jin. in length. Make a paste, not very rich, line a buttered mould with it, ornamenting it round the edges according to fancy, till it with flour to keep it in shape whilst baking, and bake in a good oven. When the paste is cooked, turn out the flour, and fill it with alternate layers of mince and macaroni, dredging over each layer of macaroni a small quantity of grated cheese. Pour in some hot thick well-seasoned gravy, and put the pie in the oven until thoroughly heated through. Take it out of the mould, stand it on a hot dish, and serve.
Cold-Meat-ancl-Macaroni Pudding. -Put 2oz. of macaroni into a saucepan with plenty of cold water, and boil it until tender. Chop well about lib. of cold cooked Meat, and mix with it J breakfast-cupful of breadcrumbs and loz. of butter. When cooked, drain the macaroni, cut it into small pieces about lin. long, and mix them with the Meat-and-breadcrumbs, seasoning with salt and pepper. Mix in thoroughly one well-beaten egg, and sufficient broth to bind all the ingredients together ; thickly butter a mould, turn the mixture into it, and pack down tightly. Stand the mould in a saucepan with boiling water to three-parts its height, and steam for an hour. At the end of that time drain the mould, turn its contents on to a hot dish, and serve.
Cold Meat with Mashed Potatoes. — Pare and boil six large potatoes, mash them very light and fine, and add 1 table-spoonful of butter, 1 breakfast-cupful of boiling milk, and salt and pepper to taste. Beat it up light, and spread over a dish. Put over this a layer of Meat cut into very thin slices, and on each slice pour a little hot gravy, and pour a little more round the dish. Put it in the oven for live minutes to get warm, and serve with a garnish of parsley.
Cold-Meat Mince. — Take any cold Meat, remove all the fat, sinew, and gristle, and chop up very small. Put itinto a saucepan with sufficient good gravy to cover, and add a finely-minced shallot and 1 teaspoonful of chopped parsley. Put the pan at the side of the fire, where the gravy will get hot without boiling, add a little sauce, such as Worcester, chutney, &c., and salt and pepper to taste. Turn it out on to a dish, and garnish with pieces of fried bread or toast, and a small sprig of parsley on each.
Cold-Meat Mince with Breadcrumbs. — Chop the remains i of any kind of cold Meat as finely as possible ; place a layer of breadcrumbs, seasoned with salt and pepper, in a pie-dish, put a few bits of butter over them, then add a layer of mince, then a layer of seasoned breadcrumbs, and so on until the dish is full, using plenty of butter. Pour 1 breakfast-cupful of thick cream over all, and bake in a brisk oven until nicely browned on the top. Serve the mince while very hot in the same dish.
Records on this page
Cold-Meat-and-Macaroni PuddingCold Meat with Mashed PotatoesCold Meat MinceCold Meat Mince with Breadcrumbs