Cut up about a pound of cooked meat into small pieces,
removing all the fat; chop two ounces of fat bacon rather
coarsely and cut three ounces of macaroni into moderately
thick rings. Put half a pint of milk into a saucepan with one
small onion, a few strips of lemon-peel, and a blade of mace;
when the milk boils draw the pan to the side of the stove and
let it simmer very gently for half an hour. Cook one ounce of
butter and one ounce of flour together for a few minutes with-
out letting them become brown, then add the milk, stirring it
quickly until the sauce is smooth and thick; season it with
salt and pepper✪ Roman Pie and strain it into a bowl and add the meat,
bacon and macaroni. Butter a plain tin mold of a suitable
size, scatter it thickly with finely broken vermicelli and line it
with some light paste of medium thickness; fill it with the ^pre-
pared meat, cover it with a layer of paste, and bake the pie in
a well-heated oven until the paste is thoroughly cooked. When
184 STANDARD COOKERY.
it is done, turn it from the mold on to a hot dish and sur-
round with tomato sauce. 'If beef is used, brown stock must
replace the milk.
Savory Pasties.
Coarsely mince equal quantities of cooked meat and ham,
using a sharp knife for the purpose, and season with celery,
salt and pepper. Have ready some thick white (or brown)
sauce, which has been delicately flavored and mix sufficient
of it with the mince to moisten it. Roll out some paste
to about one-eighth of an inch in thickness, and cut it into
rounds of about the size of a claret glass ; spread half the rounds
with the mince, scatter a little parsley and some finely-chopped
onion over the meat, and cover it with the remaining rounds of
paste; wet the edges and pinch them together, brush the top of
the pasties over with beaten egg✪ Savory Pasties (or milk) and bake them in a
quick oven.
Deviled Meat.
Prepare a mixture as follows: — Put two tablespoonfuls of
thick brown gravy sauce into a bowl, add a dessertspoonful of
chutney paste, a teaspoonful of anchovy sauce, a teaspoonful
of Worcester sauce, a quarter of a teaspoonful of made mus-
tard, six drops of lemon juice (or vinegar), and a dust of curry
powder. Cut some slices of any kind of cooked meat✪ Deviled Meat, and
spread them evenly with the mixture, and put them into a cool
place until the sauce has set; then lightly flour the prepared
meat and dip it into beaten egg, and cover it thickly with bread-
crumbs and after letting it stand for a short time, fry it in
clarified dripping, cook them in quick oven for fifteen minutes.
In either case the slices of meat should be served with fried
potatoes in the middle of the dish.
Mince with Vegetable Marrow.
Remove the skin from a small vegetable marrow and cut
it into rounds of about an inch and a half in thickness; place
the pieces of marrow in a colander and put the latter into a
stewpan of boiling salted water, and cook the marrow until
it is just tender, but do not allow it to become soft enough to
break. Drain the vegetable carefully on a hot cloth, remove
the seeds and the stringy portion but do not make a hole right
through the rounds ; then put them on a hot dish, fill them neatly
with the mince, scatter a little minced parsley✪ Mince with Vegetable Marrow over it and pour
some sauce round the dish.
STANDARD COOKERY. 185
Meat Dumplings. ✪ Meat Dumplings
Page 129 · 5 recipe records on this page
Presented as published in 1912. 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
Cut up about a pound of cooked meat into small pieces, removing all the fat; chop two ounces of fat bacon rather coarsely and cut three ounces of macaroni into moderately thick rings. Put half a pint of milk into a saucepan with one small onion, a few strips of lemon-peel, and a blade of mace; when the milk boils draw the pan to the side of the stove and let it simmer very gently for half an hour. Cook one ounce of butter and one ounce of flour together for a few minutes without letting them become brown, then add the milk, stirring it quickly until the sauce is smooth and thick; season it with salt and pepper and strain it into a bowl and add the meat, bacon and macaroni. Butter a plain tin mold of a suitable size, scatter it thickly with finely broken vermicelli and line it with some light paste of medium thickness; fill it with the prepared meat, cover it with a layer of paste, and bake the pie in a well-heated oven until the paste is thoroughly cooked. When
it is done, turn it from the mold on to a hot dish and surround with tomato sauce. 'If beef is used, brown stock must replace the milk.
Savory Pasties.
Coarsely mince equal quantities of cooked meat and ham, using a sharp knife for the purpose, and season with celery, salt and pepper. Have ready some thick white (or brown) sauce, which has been delicately flavored and mix sufficient of it with the mince to moisten it. Roll out some paste to about one-eighth of an inch in thickness, and cut it into rounds of about the size of a claret glass ; spread half the rounds with the mince, scatter a little parsley and some finely-chopped onion over the meat, and cover it with the remaining rounds of paste; wet the edges and pinch them together, brush the top of the pasties over with beaten egg (or milk) and bake them in a quick oven.
Deviled Meat.
Prepare a mixture as follows: — Put two tablespoonfuls of thick brown gravy sauce into a bowl, add a dessertspoonful of chutney paste, a teaspoonful of anchovy sauce, a teaspoonful of Worcester sauce, a quarter of a teaspoonful of made mustard, six drops of lemon juice (or vinegar), and a dust of curry powder. Cut some slices of any kind of cooked meat, and spread them evenly with the mixture, and put them into a cool place until the sauce has set; then lightly flour the prepared meat and dip it into beaten egg, and cover it thickly with breadcrumbs and after letting it stand for a short time, fry it in clarified dripping, cook them in quick oven for fifteen minutes. In either case the slices of meat should be served with fried potatoes in the middle of the dish.
Mince with Vegetable Marrow.
Remove the skin from a small vegetable marrow and cut it into rounds of about an inch and a half in thickness; place the pieces of marrow in a colander and put the latter into a stewpan of boiling salted water, and cook the marrow until it is just tender, but do not allow it to become soft enough to break. Drain the vegetable carefully on a hot cloth, remove the seeds and the stringy portion but do not make a hole right through the rounds ; then put them on a hot dish, fill them neatly with the mince, scatter a little minced parsley over it and pour some sauce round the dish.
Meat Dumplings.
Records on this page
Roman PieSavory PastiesDeviled MeatMince with Vegetable MarrowMeat Dumplings