(3) Take some cooked Meat and mashed potatoes either
in equal parts or one-third Meat and two-thirds potatoes.
Chop the Meat fine, remove the skin and gristle, and leave
a little fat, say about quarter the total quantity of Meat.
Mix the Meat with the potatoes, which should be quite
hot, and add a little salt and pepper to taste. Put 1
table-spoonful of butter into a spider, with sufficient water
to cover the bottom, and place it over the fire ; when the
butter has melted, remove the pan to the side of the fire,
put in the mince, and let it simmer gently until all the
water is absorbed and a brown crust is formed. It must
not be stirred. Fold it like an omelet, and serve.
Potted Cold Meat. — Any cold roasted or boiled Meat can
be used for potting. Trim away the gristle, skin, and fat,
and cut the lean up small ; put it in a mortar with a
lump of butter, and pound to a smooth paste. Next mix
with it a small quantity of stiffly-reduced gravy and a
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
926
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Meat — continued.
few drops of Worcester sauce. Put the mixture into small
pots, press it down closely, and leave a little clear space
at the top. Fill the jars up with clarified butter, cover,
and tie down.
Scalloped Cold Meat. — Chop some cold cooked Meat into
rather large pieces, sprinkle with salt and pepper to taste,
and for every pint of Meat use 1 breakfast-cupful of bread-
crumbs and 1 teacupful of gravy. Put a layer of the
Meat in a dish, pour over some of the gravy, then a layer
of breadcrumbs, and continue in this way until the Meat,
&c., is used up and the dish full, having the breadcrumbs
on the top. Put the dish in a hot oven for from fifteen
to twenty minutes, and when the Meat is hot, serve.
Stewed Cold Meat. — Any kind of cold cooked Meat can be
used ; cut it into small thin pieces, put them in a sauce-
pan with half a blade of mace, salt and pepper to taste,
and a small quantity of cayenne ; add a lump of butter,
with a sufficient quantity of rich gravy to cover the Meat,
and stew gently for fifteen minutes. Cut a lemon into
slices, remove all the seeds, and put it in the stew. Mash
the yolks of three hard-boiled eggs in a basin together
with ^ table-spoonful of unmixed mustard✪ Stewed Cold Meat. Strain the
gravy off the Meat and stir it in gradually with the yolks
of eggs. When quite smooth, pour the whole over the Meat,
and stir over the fire for a minute or two. Turn the stew
on to a hot dish, garnish with sippets of toast or crofttons
of bread fried a delicate brown in butter, and serve.
Tinned Meats. — Under the heading of Austra-
lian Meats will be found some important information
concerning this particular industry. The following re-
ceipts will be found to give excellent results, it being
borne in mind that these Meats are already, if anything,
over-cooked.
Page 498 · 1 recipe record 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 cooked Meat and mashed potatoes either in equal parts or one-third Meat and two-thirds potatoes. Chop the Meat fine, remove the skin and gristle, and leave a little fat, say about quarter the total quantity of Meat. Mix the Meat with the potatoes, which should be quite hot, and add a little salt and pepper to taste. Put 1 table-spoonful of butter into a spider, with sufficient water to cover the bottom, and place it over the fire ; when the butter has melted, remove the pan to the side of the fire, put in the mince, and let it simmer gently until all the water is absorbed and a brown crust is formed. It must not be stirred. Fold it like an omelet, and serve.
Potted Cold Meat. — Any cold roasted or boiled Meat can be used for potting. Trim away the gristle, skin, and fat, and cut the lean up small ; put it in a mortar with a lump of butter, and pound to a smooth paste. Next mix with it a small quantity of stiffly-reduced gravy and a
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
Meat — continued.
few drops of Worcester sauce. Put the mixture into small pots, press it down closely, and leave a little clear space at the top. Fill the jars up with clarified butter, cover, and tie down.
Scalloped Cold Meat. — Chop some cold cooked Meat into rather large pieces, sprinkle with salt and pepper to taste, and for every pint of Meat use 1 breakfast-cupful of breadcrumbs and 1 teacupful of gravy. Put a layer of the Meat in a dish, pour over some of the gravy, then a layer of breadcrumbs, and continue in this way until the Meat, &c., is used up and the dish full, having the breadcrumbs on the top. Put the dish in a hot oven for from fifteen to twenty minutes, and when the Meat is hot, serve.
Stewed Cold Meat. — Any kind of cold cooked Meat can be used ; cut it into small thin pieces, put them in a saucepan with half a blade of mace, salt and pepper to taste, and a small quantity of cayenne ; add a lump of butter, with a sufficient quantity of rich gravy to cover the Meat, and stew gently for fifteen minutes. Cut a lemon into slices, remove all the seeds, and put it in the stew. Mash the yolks of three hard-boiled eggs in a basin together with ^ table-spoonful of unmixed mustard. Strain the gravy off the Meat and stir it in gradually with the yolks of eggs. When quite smooth, pour the whole over the Meat, and stir over the fire for a minute or two. Turn the stew on to a hot dish, garnish with sippets of toast or croutons of bread fried a delicate brown in butter, and serve.
Tinned Meats. — Under the heading of Australian Meats will be found some important information concerning this particular industry. The following receipts will be found to give excellent results, it being borne in mind that these Meats are already, if anything, over-cooked.
Records on this page
Stewed Cold Meat