To Hash Meat. — Put into a saucepan one or two sliced
onions and fry in a little butter. Then add half a pint of stock
and flavour with pepper, salt, and mushroom ketchup. Thicken
with a teaspoon or more of flour. If there is no stock, make
some with the bones and trimmings of the meat, f of a pint of
water, and i a teaspoon of Lemco. Then lay in the cold meat
cut into neat thin slices✪ To Hash Meat, and warm through. If it boils the meat is
spoilt. Put the meat into a hot dish and pour the gravy over
Garnish with pickled walnuts and sippets of toast. It makes a
variety to boil some macaroni separately and put a border of that
round the hash.
To Boil a Ham. — Well soak the ham in a large quantity of
cold water for twelve hours, and change the water twice, then
scrape it clean, put it into a large stew-pan with more than
sufficient cold water to cover it, put in a blade of mace, a
sprig of thyme, and a bay-leaf✪ To Boil a Ham. Boil it four or five hours, and
when done let it get cold in the liquor in which it was boiled. *
Then remove the rind and shake browned bread-crumbs
over it.
To Cure Hams (very good). — Sufficient ingredients for two
hams, about 16 lbs. each in weight : if lbs. of bay salt, if lbs.
treacle, 5 oz. saltpetre, 3 oz. white pepper. Baste with the liquor
once every day. Rub the hams with the dry ingredients thoroughly
well the first day : the next day add the treacle and baste with the
liquor ; leave one month in pickle, never omitting the basting once
a day. When taken out of the pickle and drained, brush them
all over with “ Smith’s Cambrian Essence,” and hang up in a dry
place. The hams should be kept at least a year before they
are used. They can be used sooner, but are not so good as
when the)' are riper.
Hot Pot. — 2 lbs. beefsteak, or best end of neck of mutton, or
two small rabbits, potatoes✪ Hot Pot. For this a covered pie-dish or jar,
that can be sent to table, is needed. Cut up the rabbit into
joints and the meat into small pieces, flavour highly with pepper
42
MEAT.
and salt, just cover the meat with hot water. Have ready some
potatoes, peeled and cut in half lengthways, put a layer of these on
the top and put a little bit of butter on them, sprinkle with
salt. Put on the lid of the dish and bake in an oven an hour
and a half or longer. Take the cover off a short time before
sending to table to brown the top layer of potatoes. This is a
useful supper dish. Cooked meat could be used, but is not
nearly so nice.
Meat Patties. — £ lb. minced meat (cooked meat), 4 oz.
minced ham, 1 gill cream, r oz. butter, 1 oz. flour, 1 gill stock.
Melt the butter in the stew-pan and stir in very smoothly the flour,
and afterwards the stock. When the sauce is thick add a little
cream and season rather highly with cayenne and salt, mace, and a
teaspoon of ketchup. Add the mince, stir well, together for one
minute, and take off the fire at once. Turn out the mixture on
to a plate to get cold, and cover over with another plate. Make
some pastry and line some patty-pans with it, put in a tablespoon
of meat, cover with pastry, moistening the edges with water to
make them stick. Brush the patties over with yolk of egg, make
a hole in the centre, and bake. ✪ Meat Patties
Page 31 · 4 recipe records on this page
Presented as published in 1901. 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
To Hash Meat. — Put into a saucepan one or two sliced onions and fry in a little butter. Then add half a pint of stock and flavour with pepper, salt, and mushroom ketchup. Thicken with a teaspoon or more of flour. If there is no stock, make some with the bones and trimmings of the meat, f of a pint of water, and i a teaspoon of Lemco. Then lay in the cold meat cut into neat thin slices, and warm through. If it boils the meat is spoilt. Put the meat into a hot dish and pour the gravy over. Garnish with pickled walnuts and sippets of toast. It makes a variety to boil some macaroni separately and put a border of that round the hash.
To Boil a Ham. — Well soak the ham in a large quantity of cold water for twelve hours, and change the water twice, then scrape it clean, put it into a large stew-pan with more than sufficient cold water to cover it, put in a blade of mace, a sprig of thyme, and a bay-leaf. Boil it four or five hours, and when done let it get cold in the liquor in which it was boiled. Then remove the rind and shake browned bread-crumbs over it.
To Cure Hams (very good). — Sufficient ingredients for two hams, about 16 lbs. each in weight : if lbs. of bay salt, if lbs. treacle, 5 oz. saltpetre, 3 oz. white pepper. Baste with the liquor once every day. Rub the hams with the dry ingredients thoroughly well the first day : the next day add the treacle and baste with the liquor ; leave one month in pickle, never omitting the basting once a day. When taken out of the pickle and drained, brush them all over with “ Smith’s Cambrian Essence,” and hang up in a dry place. The hams should be kept at least a year before they are used. They can be used sooner, but are not so good as when they are riper.
Hot Pot. — 2 lbs. beefsteak, or best end of neck of mutton, or two small rabbits, potatoes. For this a covered pie-dish or jar, that can be sent to table, is needed. Cut up the rabbit into joints and the meat into small pieces, flavour highly with pepper
and salt, just cover the meat with hot water. Have ready some potatoes, peeled and cut in half lengthways, put a layer of these on the top and put a little bit of butter on them, sprinkle with salt. Put on the lid of the dish and bake in an oven an hour and a half or longer. Take the cover off a short time before sending to table to brown the top layer of potatoes. This is a useful supper dish. Cooked meat could be used, but is not nearly so nice.
Meat Patties. — £ lb. minced meat (cooked meat), 4 oz. minced ham, 1 gill cream, r oz. butter, 1 oz. flour, 1 gill stock. Melt the butter in the stew-pan and stir in very smoothly the flour, and afterwards the stock. When the sauce is thick add a little cream and season rather highly with cayenne and salt, mace, and a teaspoon of ketchup. Add the mince, stir well, together for one minute, and take off the fire at once. Turn out the mixture on to a plate to get cold, and cover over with another plate. Make some pastry and line some patty-pans with it, put in a tablespoon of meat, cover with pastry, moistening the edges with water to make them stick. Brush the patties over with yolk of egg, make a hole in the centre, and bake.
Records on this page
To Hash MeatTo Boil a HamHot PotMeat Patties