Tie up the basin in a pudding-cloth, which has been wrung out in
hot water and floured : in tying the cloth allow sufficient room for
the crust to swell in cooking. Put the pudding in a stewpan half
filled with boiling water, and cook for two and a half hours, or steam
for about three hours. When done remove the cloth, turn out the
pudding on a hot dish, and serve.
817. Cold Meat Kedgeree.— 6 oz. of cold meat {any kind
ivill do), 4 oz. rice, 2 hard-boiled eggs, 1 oz. butter, 2 slices finely -
chopped onion, parsley, salt, pepper, nutmeg✪ Cold Meat Kedgeree.
Remove the skin, gristle, and superfluous fat from the meat, and
chop it not too finely. Boil the rice in the usual manner, so that
when tender each grain will separate and is intact. Drain the rice
when done. Melt the butter in a stewpan, add the onion and fry a
golden colour, then add the meat, and fry for a few minutes, stir in
the rice, season to taste with salt, pepper, and a grate of nutmeg.
Shell the eggs, chop the whites, and mix with the above. Heat up
the whole thoroughly and dish up in a pyramidal form. Rub the
yolks of eggs through a wire sieve and sprinkle over the kedgeree.
Sprinkle over likewise some finely-chopped parsley, and arrange the
dish as neatly as possible. Place it in the oven for a few minutes,
and send to table.
ENTREES CHAUDES.DE VI ANDES ( HOT MEAT DISHES) 299
Cold poultry or game can be prepared in exactly the same
manner.
818. Hacliis de Banif a la Bourgeoise (Beef Hash, Bour-
geoise Style). — 1 lb. cold beef ( roast sirloin, rib, or top side), 4 oz.
preserved mushrooms, 2 oz. cooked, ham, 2 finely -chopped shallots,
1 oz. butter, 1 gill demi-glace sauce (No. 237), i gill tomato puree,
seasoning , 4 potatoes scooped out in marble-shapes, parboiled and
fried in butter.
Cut the meat into neat square slices about an inch in size ; cut
the mushrooms into thin slices, and the ham into dice. Fry the
shallots in the butter without browning, then add the ham and allow
to fry a little, then the mushrooms, lastly add the meat, and stir the
whole carefully over the fire for a few seconds ; moisten with the
brown sauce and tomato puree, season with salt, pepper, and nutmeg,
cook slowly for half an hour, without letting it boil. Arrange the
hash in the centre of a hot dish, surround it with the fried potatoes,
and serve.
819. Scotch Collops. — 1 lb. lean beef (steak), 1^ oz. butter,
jz small onion (finely minced), 1 teaspoonful flour , salt and pepper,
1 gill stock✪ Scotch Collops.
Mince or shred finely the meat, free from fat or skin. Melt the
butter, fry the onion a nice colour, stir in the flour and cook a little
longer, then add the minced meat, and lastly the stock. Season
lightly with pepper and salt, simmer gently for about forty minutes.
Dish up, surround the dish with toasted bread sippets, or bread
croutons, and serve hot.
820. Bate d la JKirliton (Mirliton Pie). — f lb. cold meat free
from bone and gristle ,N f lb. mashed potatoes, ^ medium-sized onion,
i gill stock, 1 oz. butter or dripping, 1 tablespoonful currants, 1 egg,
salt, pepper, and nutmeg.
Page 242 · 4 recipe records on this page
Presented as published in 1901. 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
Tie up the basin in a pudding-cloth, which has been wrung out in hot water and floured : in tying the cloth allow sufficient room for the crust to swell in cooking. Put the pudding in a stewpan half filled with boiling water, and cook for two and a half hours, or steam for about three hours. When done remove the cloth, turn out the pudding on a hot dish, and serve.
817. Cold Meat Kedgeree.— 6 oz. of cold meat {any kind ivill do), 4 oz. rice, 2 hard-boiled eggs, 1 oz. butter, 2 slices finely - chopped onion, parsley, salt, pepper, nutmeg.
Remove the skin, gristle, and superfluous fat from the meat, and chop it not too finely. Boil the rice in the usual manner, so that when tender each grain will separate and is intact. Drain the rice when done. Melt the butter in a stewpan, add the onion and fry a golden colour, then add the meat, and fry for a few minutes, stir in the rice, season to taste with salt, pepper, and a grate of nutmeg. Shell the eggs, chop the whites, and mix with the above. Heat up the whole thoroughly and dish up in a pyramidal form. Rub the yolks of eggs through a wire sieve and sprinkle over the kedgeree. Sprinkle over likewise some finely-chopped parsley, and arrange the dish as neatly as possible. Place it in the oven for a few minutes, and send to table.
ENTREES CHAUDES DE VIANDES ( HOT MEAT DISHES) 299
Cold poultry or game can be prepared in exactly the same manner.
818. Hachis de Beef a la Bourgeoise (Beef Hash, Bourgeoise Style). — 1 lb. cold beef ( roast sirloin, rib, or top side), 4 oz. preserved mushrooms, 2 oz. cooked, ham, 2 finely -chopped shallots, 1 oz. butter, 1 gill demi-glace sauce (No. 237), i gill tomato puree, seasoning , 4 potatoes scooped out in marble-shapes, parboiled and fried in butter.
Cut the meat into neat square slices about an inch in size ; cut the mushrooms into thin slices, and the ham into dice. Fry the shallots in the butter without browning, then add the ham and allow to fry a little, then the mushrooms, lastly add the meat, and stir the whole carefully over the fire for a few seconds ; moisten with the brown sauce and tomato puree, season with salt, pepper, and nutmeg, cook slowly for half an hour, without letting it boil. Arrange the hash in the centre of a hot dish, surround it with the fried potatoes, and serve.
819. Scotch Collops. — 1 lb. lean beef (steak), 1^ oz. butter, jz small onion (finely minced), 1 teaspoonful flour , salt and pepper, 1 gill stock.
Mince or shred finely the meat, free from fat or skin. Melt the butter, fry the onion a nice colour, stir in the flour and cook a little longer, then add the minced meat, and lastly the stock. Season lightly with pepper and salt, simmer gently for about forty minutes. Dish up, surround the dish with toasted bread sippets, or bread croutons, and serve hot.
820. Bate d la JKirliton (Mirliton Pie). — f lb. cold meat free from bone and gristle ,N f lb. mashed potatoes, ^ medium-sized onion, i gill stock, 1 oz. butter or dripping, 1 tablespoonful currants, 1 egg, salt, pepper, and nutmeg.
Records on this page
Cold Meat KedgereeHash de Bœuf à la BourgeoiseScotch CollopsMirliton Pie