Meal Puddings, in Skins.— See that
the skins are well washed. Let them soak for
twelve hours in salt and water, then fill them,
as for ox-blood puddings, allowing room for
sweUing. Make a stuffing of two pounds of good
sifted oatmeal, one pound and a half of finely-
shred suet, a large onion, or two middle-sized
ones minced, pepper, salt, and a little allspice✪ Meal Puddings, in Skins.
Boil, but do not put them into quite boil-
ing water. Time, about thirty-five minutes.
Probable cost. Is. 9d. Sufficient for twenty-
four skins.
Meal "Sterz" (a German recipe) .—Into
a quart and a half of boiluig water throw half a
pound of oatmeal, or any other meal. Boil
quickly for eight minutes, keeping the lid of
the saucepan closely down. Turn the " sterz"
verj' carefully without breaking, boil another
eight minutes, then throw off all the water
except about a quarter of a pint. Break up the
"sterz" lightly with a fork, add two large
table-spoonfuls of hot butter, and a little salt,
and let the dish remain near the fire for fifteen
minutes, still closely covered. Just before
ser^ang, pour more warm butter over the
"sterz." Time, thirty-five minutes. Pro-
bable cost, 6d. Sufficient for three or four
persons.
Meat and Bread Pudding {see Bread
and Meat Pudding, Portable).
Meat and Vegetables, An Extract
of {see Mirepoise) .
MEA
(413)
MEA
Meat and Vegetable Stock.— Having
put the necessary quantity of meat, bones, and
trimmings, with a proper proportion of water,
into the stewpan, chop the vegetables, allowing
to each quart of water a lettuce, a head of
celery, two small onions, each stuck with a
clove, a leek, a turnip, a carrot, a small bunch
of savoury herbs, some parsley, and, unless the
soup is to be white, a dessert-spoonful of brown
sugar, and half an ounce of salt. Stew from
five to six hours ; pulp the vegetables, and strain
thr.ough a sieve for use. A pint of water is
enough for a pound of meat.
Meat, Australian {see Australian Moat).
Meat Balls, Minced, Pried.— Take
some roast mutton, some chestnuts, and neck of
veal boiled in water with salt and vinegar. Cut
them up separately into small pieces, mix them
with seasoning herbs, also cut as fine as pos-
sible. Add enough salt and pepper to season
the materials, and make them into a mass with
the yolks of three eggs✪ Meat Balls, Minced, Fried. Roll this into balls,
fry in butter until done, and then serve with
tomato sauce.
Meat Cake, Moulded. — Pounded or
potted meat does best for this cake. Cut slices
of cold roast veal, without any of the brown
part, and lean ham ; pound them to a paste in a
mortar. Boil eight or ten eggs hard, and mince
parsley enough to fiU the half of a quarter-pint
cup, season with a little pounded mace and
pepper. Lay the egg-yolks in halves, at the
bottom of a buttered mould, and strew some of
the parsley over them. Next, make a layer of
the pounded meat, which should be moistened
with a little good stock or gravy ; arrange the
egg-yolks as before, and fill up with seasoning
and meat. Put bits of butter✪ Meat Cake, Moulded over the top, and
bake in a gentle oven. The cake should not be
removed from the mould until cold. Time,
about three-quarters of an hour to bake. Suf-
ficient, two pounds of meat for four persons.
Page 908 · 3 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
Meal Puddings, in Skins.— See that the skins are well washed. Let them soak for twelve hours in salt and water, then fill them, as for ox-blood puddings, allowing room for sweUing. Make a stuffing of two pounds of good sifted oatmeal, one pound and a half of finely-shred suet, a large onion, or two middle-sized ones minced, pepper, salt, and a little allspice. Boil, but do not put them into quite boiling water. Time, about thirty-five minutes. Probable cost. Is. 9d. Sufficient for twentyfour skins.
Meal "Sterz" (a German recipe) .—Into a quart and a half of boiluig water throw half a pound of oatmeal, or any other meal. Boil quickly for eight minutes, keeping the lid of the saucepan closely down. Turn the " sterz" verj' carefully without breaking, boil another eight minutes, then throw off all the water except about a quarter of a pint. Break up the "sterz" lightly with a fork, add two large table-spoonfuls of hot butter, and a little salt, and let the dish remain near the fire for fifteen minutes, still closely covered. Just before serving, pour more warm butter over the "sterz." Time, thirty-five minutes. Probable cost, 6d. Sufficient for three or four persons.
Meat and Bread Pudding {see Bread
and Meat Pudding, Portable).
Meat and Vegetables, An Extract
of {see Mirepoise) .
MEA
(413)
MEA
Meat and Vegetable Stock.— Having
put the necessary quantity of meat, bones, and trimmings, with a proper proportion of water, into the stewpan, chop the vegetables, allowing to each quart of water a lettuce, a head of celery, two small onions, each stuck with a clove, a leek, a turnip, a carrot, a small bunch of savoury herbs, some parsley, and, unless the soup is to be white, a dessert-spoonful of brown sugar, and half an ounce of salt. Stew from five to six hours ; pulp the vegetables, and strain through a sieve for use. A pint of water is enough for a pound of meat.
Meat, Australian {see Australian Moat). Meat Balls, Minced, Pried.— Take
some roast mutton, some chestnuts, and neck of veal boiled in water with salt and vinegar. Cut them up separately into small pieces, mix them with seasoning herbs, also cut as fine as possible. Add enough salt and pepper to season the materials, and make them into a mass with the yolks of three eggs. Roll this into balls, fry in butter until done, and then serve with tomato sauce.
Meat Cake, Moulded. — Pounded or potted meat does best for this cake. Cut slices of cold roast veal, without any of the brown part, and lean ham ; pound them to a paste in a mortar. Boil eight or ten eggs hard, and mince parsley enough to fiU the half of a quarter-pint cup, season with a little pounded mace and pepper. Lay the egg-yolks in halves, at the bottom of a buttered mould, and strew some of the parsley over them. Next, make a layer of the pounded meat, which should be moistened with a little good stock or gravy ; arrange the egg-yolks as before, and fill up with seasoning and meat. Put bits of butter over the top, and bake in a gentle oven. The cake should not be removed from the mould until cold. Time, about three-quarters of an hour to bake. Sufficient, two pounds of meat for four persons.
Records on this page
Meal Puddings, in SkinsMeat Balls, Minced, FriedMeat Cake, Moulded