Melt butter, and add hour, then stock. Stir till you have a
smooth, thick sauce; allowing this to cook 2 or 3 minutes. Add
seasoning, salt, and pepper to taste. Add meat and potatoes, or bread,
which is all the better for having been soaked in gravy. Mix all
together. Turn mixture oul ooi a dinner plate, spreading about A- inch
tliick. Set it aside to cool. When it is hard, divide into 8 or 12
jinrts. Take eacli piece on point of a knife, and, by pulling round one
end, shape it like a cutlet (do this on. a floured board). Bnisli cutlets
ui'th tlie eg'g, well beaten, and roll tlicQn in bread crumlis. Stick ■■'i
piece of macaroni in one end to represent bone. Fry in fat to lirown,
and heat (they do not need cooking).
Dutch Roll.
l.i lb. Mince, 2 cups Bread Crumbs, 1 good-sized Onion, Pepper and Salt,
2 Eggs, 1 oz. Dripping, 2 cupfuls boiling Water✪ Dutch Roll.
Chop and fiy the onion ; while it is frying, grate the bread and
l)ut it and the mince into a basin. Add the onion ; ]>epper and salt
to taste. Beat the eggs, and add to the other ingredients (keeping
back about a tablespoonful to brush the outside of the roll). Mix all
well together ; flour the liands, and mould into a loaf or roll. Brush
over’ witli the remainder of tlie eggs. Have some dripping pretty hot.
put in the roll, and brown all over. Then pour off the superfluous
fat : add the boiling water, and steiv for 2 hours. A little lemon juice
or a teaspoonful of Yoik.sliire relish added to the roll is an iinpiove-
ment.
Galantine.
1 lb. Beef minced, 1 lb. Ham minced, 2 Eggs, i lb. Bread Crumbs, grated,
rind of Lemon and juice. Salt, Pepper, Nutmeg grated✪ Galantine.
Put firmly into a. plain mould, cover with cloth, and steam for
3 houi-s. Turn out when cold. A nice supper dish, and also makes
nice sandwiches.
Gateau of Meat.
1 lb. cold Meat of any kind, 4 lb. Suet, i lb. Bread Crumbs, ^ tablespoonful
Onion. 1 tablespoonful Parsley, i teaspoonful Pepper, -J- teaspoonful
drie.r Herbs, a very little Nutmeg and Salt.✪ Gateau of Meat '
Mix all together, and steam in pan of boiling water 2 hours.
German Sausag'e.
1 lb. Minced Steak, 4 lb. Pork Sausages, 1 teacupful grated Bread, 1 tea-
siMonful Salt, J teaspoonftil Pepper, and 1 Egg.✪ German Sausage
Skin the sausages, and put into a bowl with the mince, bread
czimnbs, salt, and pepper, B-evat well the egg, and add to the mixture,
4S TRIED EAYOU RITES COOKERY BOOK.
previously dipping the hand in cold water to prevent it sticking.
Turn out on a well-floured board, and roll into a goo<l thick sausage,
leaving a little thinner in the middle than at the ends. Put a good
teaspoonful dripping into a pan, and allow to get quite hot; then put
in sausage, and turn over till brown all round. Put on the lid of the
pan, and cook very slowly for 1 hour.
Hagrsris (Genuine Scotch). ✪ Haggis (Genuine Scotch)
Page 52 · 6 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
Melt butter, and add hour, then stock. Stir till you have a smooth, thick sauce; allowing this to cook 2 or 3 minutes. Add seasoning, salt, and pepper to taste. Add meat and potatoes, or bread, which is all the better for having been soaked in gravy. Mix all together. Turn mixture out on a dinner plate, spreading about A- inch thick. Set it aside to cool. When it is hard, divide into 8 or 12 parts. Take eacli piece on point of a knife, and, by pulling round one end, shape it like a cutlet (do this on a floured board). Bnisli cutlets ui'th tlie egg, well beaten, and roll them in bread crumlis. Stick ■■'i piece of macaroni in one end to represent bone. Fry in fat to brown, and heat (they do not need cooking).
Dutch Roll.
l.i lb. 1.5 lb. Mince, 2 cups Bread Crumbs, 1 good-sized Onion, Pepper and Salt, 2 Eggs, 1 oz. Dripping, 2 cupfuls boiling Water.
Chop and fiy the onion ; while it is frying, grate the bread and put it and the mince into a basin. Add the onion ; ]>epper and salt to taste. Beat the eggs, and add to the other ingredients (keeping back about a tablespoonful to brush the outside of the roll). Mix all well together ; flour the liands, and mould into a loaf or roll. Brush over withhe remainder of tlie eggs. Have some dripping pretty hot. put in the roll, and brown all over. Then pour off the superfluous fat : add the boiling water, and steiv for 2 hours. A little lemon juice or a teaspoonful of Yorkshire relish added to the roll is an improvement.
Galantine.
1 lb. Beef minced, 1 lb. Ham minced, 2 Eggs, 0.5 lb. Bread Crumbs, grated, rind of Lemon and juice. Salt, Pepper, Nutmeg grated.
Put firmly into a. plain mould, cover with cloth, and steam for 3 houi-s. Turn out when cold. A nice supper dish, and also makes nice sandwiches.
Gateau of Meat.
1 lb. cold Meat of any kind, 4 lb. Suet, i lb. Bread Crumbs, 0.5 tablespoonful Onion. 1 tablespoonful Parsley, 0.5 teaspoonful Pepper, 0.5 teaspoonful drier Herbs, a very little Nutmeg and Salt. '
Mix all together, and steam in pan of boiling water 2 hours.
German Sausag'e.
1 lb. Minced Steak, 0.5 lb. Pork Sausages, 1 teacupful grated Bread, 1 teaspoonful Salt, J teaspoonftil Pepper, and 1 Egg.
Skin the sausages, and put into a bowl with the mince, bread crumbs, salt, and pepper, Beat well the egg, and add to the mixture,
previously dipping the hand in cold water to prevent it sticking. Turn out on a well-floured board, and roll into a good thick sausage, leaving a little thinner in the middle than at the ends. Put a good teaspoonful dripping into a pan, and allow to get quite hot; then put in sausage, and turn over till brown all round. Put on the lid of the pan, and cook very slowly for 1 hour.
Hagrsris (Genuine Scotch).
Records on this page
Dutch RollOKGalantineGateau of MeatGerman SausageHaggis (Genuine Scotch)