this boil well, and put in the meat, finely minced, five
minutes before serving. Draw the stewpan off the fire,
and on no account let it boil when the meat is in, or
the meat will be tough. Pass the potatoes through a
wire sieve, then put the butter in a stewpan, add the
potatoes and the yolks of two eggs ; mix well, and cook
gently until the mixture leaves the sides of the stew¬
pan ; then turn on to a board and shape it into a high
wall, place it on a hot dish, put the mince in the centre,
and decorate with poached eggs or baked tomatoes
on the top, and sprigs of parsley round.
Mince with Potato Cassolettes. Take some large
potatoes, and peel them thinly and cut them in half
lengthwise ; then scoop out the potato in the centre,
leaving about J-inch all round in thickness, basket
shape. Parboil these potatoes and let them drain.
When dry, brush them over with an egg, and bread¬
crumb them and fry in boiling fat a golden brown.
Drain them on kitchen paper, and fill them with any
kind of hot mince or calf’s brains.
Mince with Eggs. — Take any cold meat and mince
it finely, add half the quantity of breadcrumbs, season
with nutmeg, pepper, and salt. Mix these all well
together and fill some scollop shells. Break one raw
egg on the top of each, and bake in a moderate oven
until the egg is quite set but not hard. Serve at once,
garnished with parsley.
Petite Benches of Cold Meat or Game.— In¬
gredients : | lb. mashed potatoes, 2 ozs. meat, yolk
of 1 egg, pepper and salt, 1 mushroom, \ gill sauce.
Butter some little moulds and sprinkle over
some breadcrumbs, then line the moulds with the
above potato puree. Take 2 ozs. of any kind of meat
or game and 1 mushroom, cut these up finely and mix
with half-gill of good brown or white sauce, fill the
GAS COOKERY BOOK.
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moulds, cover over with potato puree and bake 20
minutes. Serve on fried croutons of bread, and pour
some good white or brown sauce into the entree dish.
Roman Pie. — Ingredients. — J lb. cold meat
(minced), 2 ozs. grated cheese, 3 ozs. cooked mac¬
aroni, 1 cooked onion, pepper, salt, and mustard, J
oz. butter, a little vermicelli✪ Roman Pie.
Grease a plain mould with the butter, and
sprinkle the vermicelli over. Line the mould with
short crust. Mix all the ingredients together and
moisten with a little milk; put it into the mould.
Then cover the top with the pastry, and bake on lower
shelf or top of the oven until the paste is cooked.
Turn out and serve with brown sauce or tomato sauce.
102 THE HOUSEHOLD
POULTRY.
Boiled Fowl. — Take a piece of buttered paper and
wrap it well round the fowl. Place it into a saucepan
half full of white stock, or water, boiling, with its
breast downwards, having previously added a carrot,
a small onion, and a bouquet of herbs. Let it simmer
gently until it is tender. Time, from three-quarters of
an hour to one hour, according to size.
Sauee for Boiled Fowl. — Take two ounces of
butter, melt and stir in two ounces of flour with pepper,
salt, and mace to season; gradually add half a pint
of the hot stock the fowl has been boiled in, and then
half a pint of milk. Pour this sauce over the fowl.
Boil two eggs ten minutes and cut them in halves;
remove the yolks, and pass these through a sieve to
garnish the dish. The whites of the eggs place at
the four corners of the dish, filled with peas or spinach.
Page 55 · 4 recipe records on this page
Presented as published in 1900. 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
this boil well, and put in the meat, finely minced, five minutes before serving. Draw the stewpan off the fire, and on no account let it boil when the meat is in, or the meat will be tough. Pass the potatoes through a wire sieve, then put the butter in a stewpan, add the potatoes and the yolks of two eggs ; mix well, and cook gently until the mixture leaves the sides of the stew¬ pan ; then turn on to a board and shape it into a high wall, place it on a hot dish, put the mince in the centre, and decorate with poached eggs or baked tomatoes on the top, and sprigs of parsley round.
Mince with Potato Cassolettes. Take some large potatoes, and peel them thinly and cut them in half lengthwise ; then scoop out the potato in the centre, leaving about J-inch all round in thickness, basket shape. Parboil these potatoes and let them drain. When dry, brush them over with an egg, and bread¬ crumb them and fry in boiling fat a golden brown. Drain them on kitchen paper, and fill them with any kind of hot mince or calf’s brains.
Mince with Eggs. — Take any cold meat and mince it finely, add half the quantity of breadcrumbs, season with nutmeg, pepper, and salt. Mix these all well together and fill some scollop shells. Break one raw egg on the top of each, and bake in a moderate oven until the egg is quite set but not hard. Serve at once, garnished with parsley.
Petites Benches of Cold Meat or Game.— In¬ gredients : | lb. mashed potatoes, 2 ozs. meat, yolk of 1 egg, pepper and salt, 1 mushroom, \ gill sauce.
Butter some little moulds and sprinkle over some breadcrumbs, then line the moulds with the above potato puree. Take 2 ozs. of any kind of meat or game and 1 mushroom, cut these up finely and mix with half-gill of good brown or white sauce, fill the
IOI
moulds, cover over with potato puree and bake 20 minutes. Serve on fried croutons of bread, and pour some good white or brown sauce into the entree dish.
Roman Pie. — Ingredients. — J lb. cold meat (minced), 2 ozs. grated cheese, 3 ozs. cooked mac¬ aroni, 1 cooked onion, pepper, salt, and mustard, J oz. butter, a little vermicelli.
Grease a plain mould with the butter, and sprinkle the vermicelli over. Line the mould with short crust. Mix all the ingredients together and moisten with a little milk; put it into the mould. Then cover the top with the pastry, and bake on lower shelf or top of the oven until the paste is cooked. Turn out and serve with brown sauce or tomato sauce.
POULTRY.
Boiled Fowl. — Take a piece of buttered paper and wrap it well round the fowl. Place it into a saucepan half full of white stock, or water, boiling, with its breast downwards, having previously added a carrot, a small onion, and a bouquet of herbs. Let it simmer gently until it is tender. Time, from three-quarters of an hour to one hour, according to size.
Sauee for Boiled Fowl. — Take two ounces of butter, melt and stir in two ounces of flour with pepper, salt, and mace to season; gradually add half a pint of the hot stock the fowl has been boiled in, and then half a pint of milk. Pour this sauce over the fowl. Boil two eggs ten minutes and cut them in halves; remove the yolks, and pass these through a sieve to garnish the dish. The whites of the eggs place at the four corners of the dish, filled with peas or spinach.
Records on this page
Roman PieMince with Potato CassolettesMince with EggsPetite Benches of Cold Meat or Game