Cassell's dictionary of cookery

Mince as in Beef au Fromage. Lay the meat in a shallow pie-dish, boil some macaroni in broth with a shallot ; when tender, lay it over the meat, pour on it a tea-cupful of the broth, cover with a plate, and heat it through in the oven. 31. Beef (au Gratin). Mince two pounds of beef, mix with it half a pound of minced bacon, season the whole with pepper and salt and nutmeg; lay it in a shallow dish, spread grated bread-crumbs over it half an inch thick, bake half an hour, and serve, putting the dish in another before sending to table. 32. Meat with Potato Cover. Mince some Australian mutton, season with pepper and salt, mix with it a tea-cupful of broth, and put it in a shallow dish. Boil some mealy potatoes, mash them, beat them u}) with an egg, a bit of butter, and a little milk ; spread this mi.xture smoothly over the meat, and bake till of a golden brown. 33. Potato Pie. Put into a pie-dish alternate layers of sliced meat and sliced potatoes, pepper and salt it (a few button mushrooms are a great addition); pour in a tea-cupful of thickened gravy, cover it with mashed potatoes as for No. 32 ; mark it over with a three-pronged fork, and bake half an hour in a brisk oven. 34. Potato Wall. Mash some potatoes as for No. 32 ; pile them round the inside of a meat-dish, raised up three inches high and two and a half inches thick. Smooth the sui-face of the wall with a knife, and brush over with the yolk of an egg beaten ; fill up the hollow inside with a well-seasoned mince, and bake half an hour. 35. Potato Rissoles. Have ready well-seasoned mince mixed with a fourth of its own weight in bread-crumbs, roll a piece into a ball, cover it with mashed potato prepared as in No. 32 ; flour well, and fry a nice brown colour in Australian fat. 36. Rice Rissoles. Take a tea-cupful of well-washed rice, leave it to soak twenty minutes in cold water ; strain TIN (974) TIN the water off, and add three tea-cupfuls of cold water to the rice with a little salt ; set it on the fire, and by the time it boils the rice will be nearly dressed. Pour the contents of the saucepan into a colander, set it on a saucepan on a stove for ten or fifteen minutes, covering well with a clean cloth — this will absorb the steam and leave the rice dry and whole. Take some mince prepared as in No. 35, roll into balls, and cover with the rice mixed with a well-beaten egg ; flour, and fry a very light brown. Serve on a napkin with parsley. 37. KissoLES. Prepare the mince as for No. 35, flour the balls, and fry in boiling fat. Serve with good thick gravy. 38. Rissolette. Prepare mince as for No. 35, adding a small quantity of chopped suet, a chopped onion, and two eggs ; mix well together. Add one teacupful of stock, and pour into a greased piedish. Bake till crisp outside, turn on to a flat dish, and serve with gravy in a boat. 39. Mince on Toast. Prepare the mince as for No. 35, season with a little anchovy, half a tea-spoonful of chutnee, a pinch of sage, and a little cream. Stir it in a stewpan over the fire with a dessert-spoonful of corn-flour, and put it when quite hot on to buttered toast in small squares of four inches. 40. Open Mince Tart.