dip them in the Meat Batter,
fry as above and serve in a circle round a Vegetable Ragout made
as follows : Stew young carrots, turnips, green pease and white
beans gently in a little water in which the bones and trimmings of
the meat have been cooked. Season and dish in center of platter.
For Fried Comedy Beef^ cut any part of cold corned beef into thin
slices, fry slightly in butter, and season with a little pepper. Have
ready some very hot mashed potatoes, lay the slices of beef on them
and garnish with three or four pickled gherkins ; or heat slices in a
little liquor from mixed pickle, drain, and serve as above. Or cut
nice, cold roast or lean corned beef in thin slices, and lay them in
mustard and vinegar a few hours ; double-bread and fry in hot lard.
For breading meats see Croquettes, page 299.
Meat Pie, — Take cold beef or veal, chop and season as for hash ;
have ready hot mashed potatoes seasoned for table, and put in a
shallow baking dish first a layer of meat, then layer of potatoes, and
flo on, till dish is heaping full ; smooth over top of potatoes, dot with
bits of butter and bake until a nice brown. Some sprinkle top with
bread-crumbs. Or chop a quart of any cold meat fine ; season high-
ly with salt and pepper, and put into a buttered, earthen baking dish.
Chop a peeled onion very fine, frv it for two minutes with a table-
spoon drippings, and pour over the meat. While chopping the meat
and frying the onion, stew any bones from the meat m a cup cold
gravy, or use water if no gravy is at hand, and strain it over the
meat and onion ; cover meat an inch thick with cold mashed pota-
toes, smooth top, brush it over with beaten egg, and bake the pio
twenty minutes in a moderate oven.
COLD MEATS. 457
Meat RoU. — Chop any cold meat yer^ fine, add an equal Quan-
tity mashed potato, or finely -chopped boiled potato, one egff, a little
chopped onion and oeason with salt and pepper✪ Meat Roll and a pincn sugar.
Make into a roll nine inches long and three inches wide, or any size
'^riifrfTT'JTiS^ill wished ; place in frying-pan with a little hot drip-
pings or lard and brown all around turning as
__ needed ; or bake in oven. Servo hot on platter
vmuboiu surrounded by a nice gravy, made in the pan, or
little onion pickles. It is nice for tea or lunch sliced cold, and gar-
nished with red pickled beets. For Veal Roily chop as aoove, sea-
son with a teaspoon each finely minced lemon peel and mace, table-
spoon chopped parsley, salt and pepper, stir in beaten yolks of three
eggs, add half cup ^ravy and cup bread-crumbs ; it should be just
son enough to handle without running into a shapeless mass. Flour
the hands and make it into a roll about three times as lon^ as it is
broad ; flour the outside well and lay it in a greased bakmg pan,
cover and set in oven until smoking hot, when remove the cover and
brown quickly. Then brush over with white of egg, and return to
oven a minute or two, dish as above using a pan-cake lifter, and
garnish with croutons, (see> soups) pouring a rich gravy overall.
Page 391 · 2 recipe records on this page
Presented as published in 1890. 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
dip them in the Meat Batter, fry as above and serve in a circle round a Vegetable Ragout made as follows : Stew young carrots, turnips, green pease and white beans gently in a little water in which the bones and trimmings of the meat have been cooked. Season and dish in center of platter. For Fried Corned Beef^ cut any part of cold corned beef into thin slices, fry slightly in butter, and season with a little pepper. Have ready some very hot mashed potatoes, lay the slices of beef on them and garnish with three or four pickled gherkins ; or heat slices in a little liquor from mixed pickle, drain, and serve as above. Or cut nice, cold roast or lean corned beef in thin slices, and lay them in mustard and vinegar a few hours ; double-bread and fry in hot lard. For breading meats see Croquettes, page 299.
Meat Pie, — Take cold beef or veal, chop and season as for hash ; have ready hot mashed potatoes seasoned for table, and put in a shallow baking dish first a layer of meat, then layer of potatoes, and alternating on, till dish is heaping full ; smooth over top of potatoes, dot with bits of butter and bake until a nice brown. Some sprinkle top with bread-crumbs. Or chop a quart of any cold meat fine ; season highly with salt and pepper, and put into a buttered, earthen baking dish. Chop a peeled onion very fine, frv it for two minutes with a tablespoon drippings, and pour over the meat. While chopping the meat and frying the onion, stew any bones from the meat m a cup cold gravy, or use water if no gravy is at hand, and strain it over the meat and onion ; cover meat an inch thick with cold mashed potatoes, smooth top, brush it over with beaten egg, and bake the pie twenty minutes in a moderate oven.
Meat RoU. — Chop any cold meat very fine, add an equal Quantity mashed potato, or finely -chopped boiled potato, one egff, a little chopped onion and season with salt and pepper and a pincn sugar. Make into a roll nine inches long and three inches wide, or any size '^riifrfTT'JTiS^ill wished ; place in frying-pan with a little hot drippings or lard and brown all around turning as __ needed ; or bake in oven. Servo hot on platter and surrounded by a nice gravy, made in the pan, or
little onion pickles. It is nice for tea or lunch sliced cold, and garnished with red pickled beets. For Veal Roily chop as above, season with a teaspoon each finely minced lemon peel and mace, tablespoon chopped parsley, salt and pepper, stir in beaten yolks of three eggs, add half cup ^ravy and cup bread-crumbs ; it should be just son enough to handle without running into a shapeless mass. Flour the hands and make it into a roll about three times as long as it is broad ; flour the outside well and lay it in a greased baking pan, cover and set in oven until smoking hot, when remove the cover and brown quickly. Then brush over with white of egg, and return to oven a minute or two, dish as above using a pan-cake lifter, and garnish with croutons, (see> soups) pouring a rich gravy overall.
Records on this page
Meat RollMeat Pie