Beef Patties (another way)'.— Take thick
slices of bioad, a week old if it can be obtained,
and make them of the desired form and size
with a tin cutter. Scoojd out the middle to
receive the mince, prepared as in the preceding
recipe. Dip each piece of bread into cream,
and when drained brush them with white of
egg, and dredge bread -crumbs, or bread-
raspings, over them. Fry in good fresh butter,
fill them with the miucc, made hot, and send to
table on a napkin.
Beef Patties, Meat for.— Mince half a
pound of good, fresh suet ; put it to one pound of
beef and one pound of veal, cut into small pieces,
but not chopped. Season it with pepper, salt,
allspice, and a very little mace — the allspice and
mace should be pounded. Mix all together ;
and when wanted for patties, cut wp a little
l^arsley, and shred one blade of shalot✪ Beef Patties, Meat for, very
finely, to mix with it. Bake in ^Datty-pans, or
buttered saucers for half an hour. They are also
good cold, and may be warmed up at any time.
Probable cost, 2s. 6d.
Beef, Pickle for. — This pickle is in-
tended for diy-salting. The ingredients must
be well pounded and mixed together before the
meat is rubbed with it, and the beef, or hams,
turned and well I'ubbed every day until salt
enough. One i:>ound of common salt, three
ounces of saltpetre, four pounds of brown sugar,
and one tea-spoonful of black pepper✪ Beef, Pickle for, will be
found to impart a good, rich flavour to the meat.
Cost of ini;i-i'(lients, about Is. 2d.
Beef, Pickle for (another way). — To two
gallons of clear, spring water, take four pounds
of salt, two pounds of sugar, and two ounces of
saltpetre✪ Beef, Pickle for (another way). Treacle may be used with sugar,
l^art of each, if preferred. Boil all together
until the scum has quite disappeared, and when
cold throw it over the meat to be pickled. A
piece of beef, weighing from fourteen to sixteen
pounds, will take twelve, or even fourteen days,
and a ham a fortnight or thi-ee weeks. Cost for
two gallons, about 8d.
Beef Pie, Raised. — Cover the sides of a
raised pie-mould with butter, and put a lining
of paste, made in the following manner, neetly
into it: — Chop a quarter of a pound of suet,
put it into a stewpan -with a quarter of a pound
BEE
(59)
BEE
of butter and a pint of water; when boiling,
pass thom through a sieve into two pounds of
iioui-, and stir it with a spoon until the heat has
gone olf . Wlien the dough, or paste, is quite
smooth, roll it out, and it is ready for the
lining. Take two pounds of rump steak and cut
them into small coUops ; season them with minced
parsley, pepper, and salt ; dust them with flour,
and lay them roTind . the mould ; fill it with
alternate layers of potatoes, thinly sliced, and
meat, ilake a lid for the moidd with some of
the paste, brush it over with beaten egg, and
bake about three hours and a half. Put an
oi'namental centre to the cover, that it may be
more easily raised to throw in some gravy as
soon as it is baked. Probable cost, 3s. lOd.
Page 224 · 5 recipe records on this page
Presented as published in 1892. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Beef Patties (another way)'.— Take thick
slices of bioad, a week old if it can be obtained,
and make them of the desired form and size
with a tin cutter. Scoojd out the middle to
receive the mince, prepared as in the preceding
recipe. Dip each piece of bread into cream,
and when drained brush them with white of
egg, and dredge bread -crumbs, or bread-
raspings, over them. Fry in good fresh butter,
fill them with the miucc, made hot, and send to
table on a napkin.
Beef Patties, Meat for.— Mince half a
pound of good, fresh suet ; put it to one pound of
beef and one pound of veal, cut into small pieces,
but not chopped. Season it with pepper, salt,
allspice, and a very little mace — the allspice and
mace should be pounded. Mix all together ;
and when wanted for patties, cut wp a little
l^arsley, and shred one blade of shalot, very
finely, to mix with it. Bake in ^Datty-pans, or
buttered saucers for half an hour. They are also
good cold, and may be warmed up at any time.
Probable cost, 2s. 6d.
Beef, Pickle for. — This pickle is in-
tended for diy-salting. The ingredients must
be well pounded and mixed together before the
meat is rubbed with it, and the beef, or hams,
turned and well I'ubbed every day until salt
enough. One i:>ound of common salt, three
ounces of saltpetre, four pounds of brown sugar,
and one tea-spoonful of black pepper, will be
found to impart a good, rich flavour to the meat.
Cost of ini;i-i'(lients, about Is. 2d.
Beef, Pickle for (another way). — To two
gallons of clear, spring water, take four pounds
of salt, two pounds of sugar, and two ounces of
saltpetre. Treacle may be used with sugar,
l^art of each, if preferred. Boil all together
until the scum has quite disappeared, and when
cold throw it over the meat to be pickled. A
piece of beef, weighing from fourteen to sixteen
pounds, will take twelve, or even fourteen days,
and a ham a fortnight or thi-ee weeks. Cost for
two gallons, about 8d.
Beef Pie, Raised. — Cover the sides of a
raised pie-mould with butter, and put a lining
of paste, made in the following manner, neetly
into it: — Chop a quarter of a pound of suet,
put it into a stewpan -with a quarter of a pound
BEE
(59)
BEE
of butter and a pint of water; when boiling,
pass thom through a sieve into two pounds of
iioui-, and stir it with a spoon until the heat has
gone olf . Wlien the dough, or paste, is quite
smooth, roll it out, and it is ready for the
lining. Take two pounds of rump steak and cut
them into small coUops ; season them with minced
parsley, pepper, and salt ; dust them with flour,
and lay them roTind . the mould ; fill it with
alternate layers of potatoes, thinly sliced, and
meat, ilake a lid for the moidd with some of
the paste, brush it over with beaten egg, and
bake about three hours and a half. Put an
oi'namental centre to the cover, that it may be
more easily raised to throw in some gravy as
soon as it is baked. Probable cost, 3s. lOd.