Mince the meat rather finely, or chop it coarsely, peel and mince finely the onion, fry it in the butter or dripping a golden colour ; put in the meat, season to taste with salt, pepper it, fry for a few minutes, then add about half the stock, and the currants previously cleaned. Beat up the egg, and mix three parts of it with the mashed potatoes✪ Meat and Potato Pie, season the latter, and line a greased pie- dish with it, reserving some of the puree to cover the pie. Fill up with the prepared mince ; add the remainder of the stock, and cover with about an inch layer of potato puree. Smooth over the surface neatly. Brush over with egg kept for this purpose, and bake in a moderate oven for about forty- five minutes. 821. Homan Bie. — Line a large pie-dish, previously buttered, with boiled macaroni, have ready some cooked cold meat, such as veal, rabbit, chicken, tongue, ham, or cold game- ; cut it up rather small, and place in layers in the pie-dish, pour a little white or brown sauce over each layer, and season to taste with salt, pepper, and a little grated nutmeg ; when the dish is full, sauce over with a good THE NEW CENTURY COOKERY BOOK 300 layer of rich bechamel (No. 202). Sprinkle over some grated Par- mesan cheese, and cover neatly with boiled macaroni. Pour a little melted butter✪ Homan Bie over the macaroni, and strew over some more grated cheese. Bake in a quick oven for about half an hour, see that the surface is nicely browned, and serve at once. 822. Cornish Cutlets. — About f lb. of cold meat, 1 lb. of potatoes, 1 tablespoonful of ketchup, 1 teaspoonful of chopped parsley, % teaspoonful bread-crumbs, 2 eggs, chopped lemon-rind, fat for frying, salt and pepper✪ Cornish Cutlets. Cut the meat into slices (a quarter inch thick), trim them into heart- shapes, put the slices on a dish, and sprinkle with salt, pepper, and parsley, pour over the ketchup. Wash, peel, and boil the potatoes, dry them and rub through a sieve, beat up one egg and mix with the mash, season with pepper, salt, and add the lemon -juice or a little grated nutmeg. Cover well each slice of meat with mashed potatoes, shape and smooth with a knife. Beat up the other egg, dip each cutlet in the egg, and crumb well ; when set egg and crumb again. Fry the cutlets in hot fat a golden colour, drain on a cloth, dish up, and garnish with crisp parsley. 823. Br isotins de Veau a la Bouquetiere (. Braised Veal Bolls, Bouquetiere Style). — 2 lb. lean veal, 6 oz. larding -bacon, \ lb. forcemeat, 2 oz. butter, 1 sliced carrot, 1 small sliced otiion, \ pint stock, 1 gill Mad'ere sauce (No. 237 a), 1 glass of sherry , jardiniere of rate vegetables, seasoning, mashed potatoes for border✪ Brisotins de Veau a la Bouquetiere.

AI-modernized reading of the original text

Mince the meat rather finely, or chop it coarsely, peel and mince finely the onion, fry it in the butter or dripping a golden colour ; put in the meat, season to taste with salt, pepper it, fry for a few minutes, then add about half the stock, and the currants previously cleaned. Beat up the egg, and mix three parts of it with the mashed potatoes, season the latter, and line a greased pie- dish with it, reserving some of the puree to cover the pie. Fill up with the prepared mince ; add the remainder of the stock, and cover with about an inch layer of potato puree. Smooth over the surface neatly. Brush over with egg kept for this purpose, and bake in a moderate oven for about fortyfive minutes. 821. Roman Pie. — Line a large pie-dish, previously buttered, with boiled macaroni, have ready some cooked cold meat, such as veal, rabbit, chicken, tongue, ham, or cold game- ; cut it up rather small, and place in layers in the pie-dish, pour a little white or brown sauce over each layer, and season to taste with salt, pepper, and a little grated nutmeg ; when the dish is full, sauce over with a good layer of rich bechamel (No. 202). Sprinkle over some grated Parmesan cheese, and cover neatly with boiled macaroni. Pour a little melted butter over the macaroni, and strew over some more grated cheese. Bake in a quick oven for about half an hour, see that the surface is nicely browned, and serve at once. 822. Cornish Cutlets. — About f lb. of cold meat, 1 lb. of potatoes, 1 tablespoonful of ketchup, 1 teaspoonful of chopped parsley, % teaspoonful bread-crumbs, 2 eggs, chopped lemon-rind, fat for frying, salt and pepper. Cut the meat into slices (a quarter inch thick), trim them into heart- shapes, put the slices on a dish, and sprinkle with salt, pepper, and parsley, pour over the ketchup. Wash, peel, and boil the potatoes, dry them and rub through a sieve, beat up one egg and mix with the mash, season with pepper, salt, and add the lemon -juice or a little grated nutmeg. Cover well each slice of meat with mashed potatoes, shape and smooth with a knife. Beat up the other egg, dip each cutlet in the egg, and crumb well ; when set egg and crumb again. Fry the cutlets in hot fat a golden colour, drain on a cloth, dish up, and garnish with crisp parsley. 823. Brisotins de Veau a la Bouquetiere (. Braised Veal Rolls, Bouquetiere Style). — 2 lb. lean veal, 6 oz. larding -bacon, \ lb. forcemeat, 2 oz. butter, 1 sliced carrot, 1 small sliced otiion, \ pint stock, 1 gill Mad'ere sauce (No. 237 a), 1 glass of sherry , jardiniere of rate vegetables, seasoning, mashed potatoes for border.

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Meat and Potato PieHoman BieCornish CutletsEscalopes de VeauBrisotins de Veau a la Bouquetiere

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