In BEEF, the ribs keep the best, even
five or six days in summer, and in win-
ter ten. The middle of the loin is the
next best, and the rump the next. The
round will not keep long unless salted.
The brisket Is the worst, and will not
keep longer than two days in summer,
and six days in winter.
LAMB does not keep long, and it is
best to eat it soon or even the same day
it is killed. The first part that turns
bad of a leg of VEAL, is where the
udder is skewered back. The skewer
should be taken out, and both that and
the part under it wiped every day, it
will then keep good three or four days
in hot weather.
Meat dipped into chloride of lime in
a liquid state for a second will keep
many days without taint ; for no flies
will touch it if so done. Wash the meat
before cooking it.
MEAT CAKE. — According to
the size, take of beef-steaks, of leg of
mutton, of fillet of veal, ham and beef
suet ; chop all altogether very fine, and
season with salt, fine spices, chopped
parsley, green shalots, a clove of garlic✪ Meat Cake,
8 yolks of eggs, half a glass of brandy,
and a lbs. of fresh bacon, or less, cut in
dice. Mix all well together. Take a
stewpan, the size you intend to make
the cake, and garnish it all over with
thick slices of lard ; put in the minced
meat, cover close, and put in the oven
for four hours. When cold, take out of
the stewpan and scrape the lard with a
knife to make it white and even.
MEAT PIE, of any kind.—
First fry the meat brown over a quick
fire in a little drip or butter. Season
with pepper and salt. Then put into
a pie-dish with chopped onions, or
shalots, if you like, some slices of half-
cooked potatoes, a little gravy, or stock,
and enough water to cause the liquid
to cover the meat. Cover the dish with
crust, made with 2 lbs. of flour, 6 ozs.
of butter, or lard, or dripping, and water
enough to knead it into a stiff paste✪ Meat Pie.
Bake 1% hour.
Learned chemists appear to have
forgotten the important fact that, if a
meat pie is made without a hole in the ,
crust to let out certain emanations from
the meat, colic, vomiting, and other
symptoms of slight poisoning will occur.
I have known of two instances of large
parties being affected in this manner
from eating meat pies that had no hole
in them. — Correspondent of the Lancet.
MEAT and POTATO PUD-
PIN Q. — Boll some mealy potatoe*
MED
258
MEN
till ready to crumble to pieces ; drain ;
mash them very smooth. Make them
into a thickish batter with an egg or
two and milk, placing a layer of steaks
or chops well-seasoned with salt and
pepper, at the bottom of a baking dish ;
cover with a layer of batter, and so al-
ternately, till the dish is full, ending with
batter at the top. Butter the dish✪ Meat and Potato Pudding to
prevent sticking or burning. Bake of
a fine brown colour.
MEDICINE, Disagreeable, to
Take. — Get your medicine into the
mouth, do not swallow, nor open your
mouth ; then have a glass of water ready
to take immediately after you take the
medicine into the mouth. The moment
it is swallowed nip the nose. This plan
neutralizes the taste of the most nause-
ous medicine.
Chloroform mixed with medicine, even
the most bitter, neutralizes the taste.
MEDICINAL TEA. Rose-
Consult me
1902Page 321 · 4 recipe records on this page
Presented as published in 1902. 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
In BEEF, the ribs keep the best, even five or six days in summer, and in winter ten. The middle of the loin is the next best, and the rump the next. The round will not keep long unless salted. The brisket Is the worst, and will not
keep longer than two days in summer, and six days in winter.
LAMB does not keep long, and it is best to eat it soon or even the same day it is killed. The first part that turns bad of a leg of VEAL, is where the udder is skewered back. The skewer should be taken out, and both that and the part under it wiped every day, it will then keep good three or four days in hot weather.
Meat dipped into chloride of lime in a liquid state for a second will keep many days without taint ; for no flies will touch it if so done. Wash the meat before cooking it.
MEAT CAKE. — According to the size, take of beef-steaks, of leg of mutton, of fillet of veal, ham and beef suet ; chop all altogether very fine, and season with salt, fine spices, chopped parsley, green shalots, a clove of garlic,
8 yolks of eggs, half a glass of brandy, and a lbs. of fresh bacon, or less, cut in dice. Mix all well together. Take a stewpan, the size you intend to make the cake, and garnish it all over with thick slices of lard ; put in the minced meat, cover close, and put in the oven for four hours. When cold, take out of the stewpan and scrape the lard with a knife to make it white and even.
MEAT PIE, of any kind.— First fry the meat brown over a quick fire in a little drip or butter. Season with pepper and salt. Then put into a pie-dish with chopped onions, or shalots, if you like, some slices of halfcooked potatoes, a little gravy, or stock, and enough water to cause the liquid to cover the meat. Cover the dish with crust, made with 2 lbs. of flour, 6 ozs. of butter, or lard, or dripping, and water enough to knead it into a stiff paste. Bake 1% hour.
Learned chemists appear to have forgotten the important fact that, if a meat pie is made without a hole in the , crust to let out certain emanations from the meat, colic, vomiting, and other symptoms of slight poisoning will occur.
I have known of two instances of large parties being affected in this manner from eating meat pies that had no hole in them. — Correspondent of the Lancet.
MEAT and POTATO PUDDING. — Boil some mealy potatoes
MED
MEN
till ready to crumble to pieces ; drain ; mash them very smooth. Make them into a thickish batter with an egg or two and milk, placing a layer of steaks or chops well-seasoned with salt and pepper, at the bottom of a baking dish ; cover with a layer of batter, and so alternately, till the dish is full, ending with batter at the top. Butter the dish to prevent sticking or burning. Bake of a fine brown colour.
MEDICINE, Disagreeable, to Take. — Get your medicine into the mouth, do not swallow, nor open your mouth ; then have a glass of water ready to take immediately after you take the medicine into the mouth. The moment it is swallowed nip the nose. This plan neutralizes the taste of the most nauseous medicine.
Chloroform mixed with medicine, even the most bitter, neutralizes the taste.
MEDICINAL TEA. Rose-
Records on this page
Meat CakeMeat CakeMeat PieMeat and Potato Pudding