Cold-Meat Pudding. — Take any cold cooked Meat, cut it
into rather small pieces, and remove all the fat and skin.
Put till, of flour into a basin with 6oz. of suet, shred and
not chopped, and make it into a stiff paste with about 1
teacupful of water. Flour the board or table, and roll out
the paste. Line a quart basin with the paste, put in the
Meat in layers, sprinkle each layer with salt and pepper,
and add two chopped onions boiled in 1 breakfast-cupful of
water✪ Cold-Meat Pudding. Pour in the onion water, cover the basin with a
round of the paste, fasten the edges, tie a cloth round the
basin, and boil in a saucepan of water for two-hours-and-a- )
half or so, and it is ready to be turned out on a dish and
served. Good gravy or stock may be used instead of the
onion water if preferred, and if kidneys or mushrooms are
used they must be placed on the centre layer of the Meat.
A little gravy may also be served in a sauceboat if there
is not sufficient in the pudding.
Cold-Meat Quenelles. — Trim off the skin and fat from the
remains of any cold cooked Meat or poultry, and finely
mince the flesh ; mix with it an equal quantity of bread
that has been soaked in milk and well squeezed, 1 table-
spoonful each of finely-chopped parsley and chopped chives,
and stir in a beaten egg. Cut one or two rashers of bacon
into small squares, put them in a stewpan, and fry lightly ;
then put in the above mixture, and stir it over the fire for
seven or eight minutes. Turn the whole on to a dish,
leave it until cool, then stir in two more beaten eggs, and
season with salt and pepper. Divide into small quantities
with a table-spoon, leaving the impression of the spoon on
each, put them into a stewpan with a lump of butter✪ Cold-Meat Quenelles, and
fry. When browned, drain, arrange them on a hot dish,
and serve with a sauceboatful of gravy.
Cold Meat Ragofit. — Take some cold cooked Meat, remove
the bones (if any), skin, and gristle, cut it up into small
pieces about Jin. square, put them into a stewpan with
sufficient boiling water to cover, place the pan at the side
of the fire, and let the mixture simmer' gently for two or
three hours ; add a few finely-chopped mushrooms, 2 table-
spoonfuls of white wine, and sufficient salt and pepper to
taste. Put 1 table-spoonful of flour into a basin with a
little water, make it into a stiff paste, and stir it into the
boiling liquor ; if it does not make it brown enough, add
1 teaspoonful of caramel✪ Cold Meat Ragout. Put the saucepan on the fire
and boil the contents for ten minutes. Make a border
Meat — continued.
round a dish with some mashed potatoes, put the meat in
the centre, and serve.
Page 493 · 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
Cold-Meat Pudding. — Take any cold cooked Meat, cut it into rather small pieces, and remove all the fat and skin. Put till, of flour into a basin with 6oz. of suet, shred and not chopped, and make it into a stiff paste with about 1 teacupful of water. Flour the board or table, and roll out the paste. Line a quart basin with the paste, put in the Meat in layers, sprinkle each layer with salt and pepper, and add two chopped onions boiled in 1 breakfast-cupful of water. Pour in the onion water, cover the basin with a round of the paste, fasten the edges, tie a cloth round the basin, and boil in a saucepan of water for two-hours-and-a- ) half or so, and it is ready to be turned out on a dish and served. Good gravy or stock may be used instead of the onion water if preferred, and if kidneys or mushrooms are used they must be placed on the centre layer of the Meat.
A little gravy may also be served in a sauceboat if there is not sufficient in the pudding.
Cold-Meat Quenelles. — Trim off the skin and fat from the remains of any cold cooked Meat or poultry, and finely mince the flesh ; mix with it an equal quantity of bread that has been soaked in milk and well squeezed, 1 tablespoonful each of finely-chopped parsley and chopped chives, and stir in a beaten egg. Cut one or two rashers of bacon into small squares, put them in a stewpan, and fry lightly ; then put in the above mixture, and stir it over the fire for seven or eight minutes. Turn the whole on to a dish, leave it until cool, then stir in two more beaten eggs, and season with salt and pepper. Divide into small quantities with a table-spoon, leaving the impression of the spoon on each, put them into a stewpan with a lump of butter, and fry. When browned, drain, arrange them on a hot dish, and serve with a sauceboatful of gravy.
Cold Meat Ragout. — Take some cold cooked Meat, remove the bones (if any), skin, and gristle, cut it up into small pieces about Jin. square, put them into a stewpan with sufficient boiling water to cover, place the pan at the side of the fire, and let the mixture simmer' gently for two or three hours ; add a few finely-chopped mushrooms, 2 tablespoonfuls of white wine, and sufficient salt and pepper to taste. Put 1 table-spoonful of flour into a basin with a little water, make it into a stiff paste, and stir it into the boiling liquor ; if it does not make it brown enough, add 1 teaspoonful of caramel. Put the saucepan on the fire and boil the contents for ten minutes. Make a border
Meat—continued.
round a dish with some mashed potatoes, put the meat in the centre, and serve.
Records on this page
Cold-Meat PuddingCold-Meat QuenellesCold Meat Ragout