The King's College Hospital book of cooking recipes

M x the fat with the potato, season and line the tin with this mixtu e, leaving a cavity in the centre, and bake for about 20 minutes in a hot oven till brown. Heat tile mincerl meat and sauce together, season well. 'JLjtiru out the potato shape, ■mixture and serve hot. fill it with the hot meat Note : — The sauce may be made in the same way as the sauce in the last r :cipe. Nut and Potato Pie (mi y be put in scallop shells if preferred) : — A white sauce — l oz. fat, $ uz flour!. pint milk and water, Salt and jjepper ; A little made mustard, 1£ lbs. cooked potat) 3 oz*. mixed nuts (w 1 i tablespoons bread eiglied after shelling), c- umbs or fine oatmeal, Have ready a greased p e dish. Cut the potatoes cl or chop the nuts. Make Recife for Cheese and into small cubes ancl grin a white sauce as in th Potato Pie, season and add made mustard. Add all the ingredients to the sauce and mix well. Put the mixture into a pie di crumbs or oatmeal. Put margarine; on the top, an few minutes till brown. ih, sprinkle the top with a few very small bits of l bake in a hot oven for a Serve at once. pepper, a little water. made as lor Meat and Cornish Pasties : — h. lb. meat pieces (urilcooked) 2 or 3 potatoes (unctioked), 1 small onion, salt, p ii lb. of short crus Potato Pie. Wipe the meat, peel thte potato and onion. Cut the meat and potato into dice, chop the onion. Put the e together on a plu ;e, sprinkle the salt and pepper and moisten the mixture with a little water. Roll out the pas:e. divide it into six equ il pieces. Roll toese into rounds. Put some of the mixture on each, wet tli* edges of the pasty, press them together, and form them into a f . ill over the top of the pastry. Baki in a moderate oven *J or about IO minutes. BAKED HE . RINGS WITH POTATOES. Potatoes are excellent cooked with the salted herrings now so plentiful; owing' to their neutral” flavour they modify the saltness of the To prepare the herri: clean them thoroughly and bone them in the following way. Remove the h« ads, open the fish the \ -hole length of the under- each side. Place on a cloth to cool, side from head to tail sp-eul the "back uppermost steam may be absorbed. on the board, pres* and rub up and down the whole length of the backbone till this is loosened from the flesh, when it may usually be lifted out whole with the ribs attached. Soak the fish overnight in cold water. Take ; — (J herrings, 8 potatoes, mustard sauce made. with | oz. flour, \ oz. fat. $ pint milk and water or fish stock, 1 teaspoonful made mustard, £ oz. grated cheese. Prepare a greased dish or scallop shells. Steam and peel the potatoes : break them up. B. il the herrings for 10 minutes. Make the mustard sauce in the same way as white sauce, an ding the mustard when the sauce is cooked, f Dke the herring, put all the ingredients in layers into the d.bli. leaving half the cheese to sprinkle over the top. Put in the oven till it is thoroughly hot through and browned on the t p. Potato I utter (I1. — 1 ozs. butter, margarine or beef dripping. ‘1 ozs potato (scrubbed, steamed and sieved). A t: aspoonful of salt Cream the batterer other fat thoroughly in a basin with a wooden spoon, and beat in the potato. When both are well mixed form into*pats aid serve. Potato Blitter (2). — 4 ozs. butler. 2 ozs. flour,