Cut in pieces convenient for frying, cold roast or boiled beef ;
add pepper and salt, and fry them. Have a cabbage boiled and
chopped small, and fry with a. little pepper and salt. Keep stirring,
that all may be equally done ; sprinkle over cabbage when taken
from the fire a very little vinegar✪ Bubble and Squeak, only enough to give it a slightly
acid taste. Place cabbage in centre of dish, and arrange meat neatly
round it.
Cold Meat Cookery.
Take a pie-dish and put a layer of potatoes in bottom, then a
layer pf pieces of cold meat, then a layer of fried tomatoes and onions ;
continue thus until the dish is full ; add two hard-boiled eggs and
good gravy, in which put a little Worcester sauce ; then cover with
a crust made of butter and flour✪ Cold Meat Cookery.
Mince Collops.
Put them into pan over a moderate fire. Stir them well with a
fork till the pieces are quite separate, othenvise they will run into
knots ; cover them, but not more, with hot water, adding pepper and
salt, and a little flour (which must be mixed smoothly with cold water
before putting in). Simmer for at least f hour. Longer time will not
■spoil them.
Croquettes.
There is no better way of using up scraps of cold meat, too small
for many other dishes, than making them into croquettes. The foun-
dation of all croquettes is a cream. For this put 1 oz. of butter into
a stewpan ; as it melts, dredge in 2 oz. flour, mix smoothly, and then
add gradually a gill of milk. This must be stirred evenly over a
gentle heat till it thickens to the consistency of thick cream, then
turn on to a plate to cool. To ^ pint of such cream removed from the
4(i
iRIED FAVOURITES COOKERY BOOK.
fire, but not allowed to get too cool, add a pint of very finely minced
meat, whicli may be cold beef, mutton, veal, or poultry, or a mixture
of all. If veal or poultry alone, a little lean ham should be adde<l.
Put in, too, a seasoning of gi’ated onion, and 1 teas]X)onful of finely
minced parsley, or 2 teaspoonfuls of powdei-ed mixe<l herbs. Stir and
mix well and turn into an earthenware basin to cool. Meanwhile pre-
pare I2 piiiti of bread crumbs, and 2 eggs, well whisked and seasonal
with salt and popper✪ Croquettes. Shape the cooled meat into sm.ill sausage-like
forms, dip them in the .seasoned egg, roll tliem in th© bread cn’.mb.s,
I'lace a few of them at a time in your fiying basket ; plunge into
enough boiling fritui'e to cover them; fiy a light golden biwvn, and
serve prettily garnished.
An Indian Cuirry.
li lb. Beef Steak, 2 large Spanish Onions, 2 large tablespooufuls Dripping.
2 large tablespoonfuls Pea Flour, IJ large tablespoonfuls Madras Curry
Powder (Veucatechellum^s), Salt to taste✪ An Indian Curry.
Page 50 · 5 recipe records on this page
Presented as published in 1909. 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
Cut in pieces convenient for frying, cold roast or boiled beef ; add pepper and salt, and fry them. Have a cabbage boiled and chopped small, and fry with a. little pepper and salt. Keep stirring, that all may be equally done ; sprinkle over cabbage when taken from the fire a very little vinegar, only enough to give it a slightly acid taste. Place cabbage in centre of dish, and arrange meat neatly round it.
Cold Meat Cookery.
Take a pie-dish and put a layer of potatoes in bottom, then a layer pf pieces of cold meat, then a layer of fried tomatoes and onions ; continue thus until the dish is full ; add two hard-boiled eggs and good gravy, in which put a little Worcester sauce ; then cover with a crust made of butter and flour.
Mince Collops.
Put them into pan over a moderate fire. Stir them well with a fork till the pieces are quite separate, otherwise they will run into knots ; cover them, but not more, with hot water, adding pepper and salt, and a little flour (which must be mixed smoothly with cold water before putting in). Simmer for at least 1 hour. Longer time will not ■spoil them.
Croquettes.
There is no better way of using up scraps of cold meat, too small for many other dishes, than making them into croquettes. The foundation of all croquettes is a cream. For this put 1 oz. of butter into a stewpan ; as it melts, dredge in 2 oz. flour, mix smoothly, and then add gradually a gill of milk. This must be stirred evenly over a gentle heat till it thickens to the consistency of thick cream, then turn on to a plate to cool. To 1 pint of such cream removed from the
4(i
fire, but not allowed to get too cool, add a pint of very finely minced meat, which may be cold beef, mutton, veal, or poultry, or a mixture of all. If veal or poultry alone, a little lean ham should be added.. Put in, too, a seasoning of grated onion, and 1 teaspoonful of finely minced parsley, or 2 teaspoonfuls of powdered mixed herbs. Stir and mix well and turn into an earthenware basin to cool. Meanwhile prepare 12 pints of bread crumbs, and 2 eggs, well whisked and seasonal with salt and popper. Shape the cooled meat into sm.ill sausage-like forms, dip them in the seasoned egg, roll them in the bread crumbs, I'lace a few of them at a time in your fiying basket ; plunge into enough boiling friture to cover them; fry a light golden brown, and serve prettily garnished.
An Indian Cuirry.
1½ lb. Beef Steak, 2 large Spanish Onions, 2 large tablespooufuls Dripping.
2 large tablespoonfuls Pea Flour, 1½ large tablespoonfuls Madras Curry
Powder (Vencatechellum's), Salt to taste.
Records on this page
Minced Beef with MushroomsBubble and SqueakCold Meat CookeryCroquettesAn Indian Curry