(3) Take some very thin slices of cold veal, lamb, bacon,
dressed calf’s head and some of the brains and tongue, and
hard-boiled eggs. Arrange them in layers in a pie-dish,
season each layer with cayenne, white pepper, salt, and
ground allspice, lill the dish with good gravy, cover it with
paste made of Hour and water only, and bake in a slow
oven. Let the pie stand till perfectly cold, then take off
the crust, turn the pie out into a dish, and garnish with
parsley and slices of hard-boiled eggs.
(4) Tukicish. — Lay on a floured table several Hat, square
pieces of paste; beat three eggs together with 3 table-
spoonfuls of broth, then dip a paste-brush in it and brush
over the pieces of paste ; fold each one in halves, and
spread lengthwise over them any kind of minced cold Meat,
fold the two side edges over and then the ends, thus
making it into an oblong. Put a good-sized lump of butter
in a deep frying-pan, make it hot, then put in the pieces of
paste and fry ; when cooked and nicely browned on both
sides, drain, arrange them on a folded napkin or an
ornamental dish-paper on a hot dish, garnish with fried
parsley, and serve while very hot.
Cold Meat with. Polenta. — Free some cold remains of Meat
from all skin, fat, and gristle, and finely chop it ; mix in
a small quantity of chopped parsley, and season to taste
with salt, pepper, and a small quantity of mixed spice.
Lay a chopped onion in butter until nicely browned, then
put in the mince, moisten with a small quantity of gravy,
and simmer at the edge of the fire. Have ready boiled a
sufficient quantity of polenta, drain, put in with it a small
lump of butter and plenty of grated Parmesan cheese, and
mix it over the fire. Fry about half-a-dozen tomatoes✪ Cold Meat with Polenta in
butter; form a wall with the polenta round a hot dish,
turn the mince in tire centre, lay the tomatoes on the top,
and serve.
Cold-Meat Porcupine. — Chop up some cold cooked Meat
such as lamb, fowl, veal, &c., and mix it with a quarter
its quantity of bread- or cracker-crumbs, or mashed potatoes,
and a little chopped bacon. Sprinkle with salt, pepper,
and cayenne, add a little lemon-juice✪ Cold-Meat Porcupine, and sufficient egg
For details respecting Culinarj Processes, Utensils, Sauces, Jcc., referred to, see under their special heads.
924
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Meat — continued.
beaten up in water or stock to make it a still’ paste.
Form it into the shape of an oval loaf, and put it in a
well-greased shallow pan. Make some holes all over it
with a skewer, and insert some strips of fat bacon lin.
Fig. 1148. Cold Meat Porcupine.
long and |in. wide, leaving the ends out tin., and squeez-
ing the meat firmly round the strips of bacon (see Fig. 1148).
Put it in a quick oven and bake until quite brown,
then take it out and serve. It will not require basting,
as the bacon-fat will be quite sufficient.
Cold-Meat-and-Fotato Salad. — Cut lib. of cold Meat into
thin slices and then again into small squares, and mix
with 1 pint of chopped cold potatoes. Put a layer of this
at the bottom of a salad-bowl, cover with parsley and salad
dressing✪ Cold-Meat-and-Potato Salad, and continue in , this way until all the meat is J
used up. Put the bowl in a cool place for a couple of
hours, and the salad is ready for use.
Page 492 · 3 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
(3) Take some very thin slices of cold veal, lamb, bacon, dressed calf’s head and some of the brains and tongue, and hard-boiled eggs. Arrange them in layers in a pie-dish, season each layer with cayenne, white pepper, salt, and ground allspice, lill the dish with good gravy, cover it with paste made of Hour and water only, and bake in a slow oven. Let the pie stand till perfectly cold, then take off the crust, turn the pie out into a dish, and garnish with parsley and slices of hard-boiled eggs.
(4) Tukicish. — Lay on a floured table several Hat, square pieces of paste; beat three eggs together with 3 tablespoonfuls of broth, then dip a paste-brush in it and brush over the pieces of paste ; fold each one in halves, and spread lengthwise over them any kind of minced cold Meat, fold the two side edges over and then the ends, thus making it into an oblong. Put a good-sized lump of butter in a deep frying-pan, make it hot, then put in the pieces of paste and fry ; when cooked and nicely browned on both sides, drain, arrange them on a folded napkin or an ornamental dish-paper on a hot dish, garnish with fried parsley, and serve while very hot.
Cold Meat with Polenta. — Free some cold remains of Meat from all skin, fat, and gristle, and finely chop it ; mix in a small quantity of chopped parsley, and season to taste with salt, pepper, and a small quantity of mixed spice. Lay a chopped onion in butter until nicely browned, then put in the mince, moisten with a small quantity of gravy, and simmer at the edge of the fire. Have ready boiled a sufficient quantity of polenta, drain, put in with it a small lump of butter and plenty of grated Parmesan cheese, and mix it over the fire. Fry about half-a-dozen tomatoes in butter; form a wall with the polenta round a hot dish, turn the mince in tire centre, lay the tomatoes on the top, and serve.
Cold-Meat Porcupine. — Chop up some cold cooked Meat such as lamb, fowl, veal, &c., and mix it with a quarter its quantity of bread- or cracker-crumbs, or mashed potatoes, and a little chopped bacon. Sprinkle with salt, pepper, and cayenne, add a little lemon-juice, and sufficient egg
For details respecting Culinarj Processes, Utensils, Sauces, Jcc., referred to, see under their special heads.
Meat—continued.
beaten up in water or stock to make it a still’ paste. Form it into the shape of an oval loaf, and put it in a well-greased shallow pan. Make some holes all over it with a skewer, and insert some strips of fat bacon lin.
Fig. 1148. Cold Meat Porcupine.
long and |in. wide, leaving the ends out tin., and squeezing the meat firmly round the strips of bacon (see Fig. 1148). Put it in a quick oven and bake until quite brown, then take it out and serve. It will not require basting, as the bacon-fat will be quite sufficient.
Cold-Meat-and-Fotato Salad. — Cut lib. of cold Meat into thin slices and then again into small squares, and mix with 1 pint of chopped cold potatoes. Put a layer of this at the bottom of a salad-bowl, cover with parsley and salad dressing, and continue in , this way until all the meat is J used up. Put the bowl in a cool place for a couple of hours, and the salad is ready for use.
Records on this page
Cold Meat with PolentaCold-Meat PorcupineCold-Meat-and-Potato Salad