229— POOE MAN'S PIE. 2 lbs. cold roast beef 1 lb. cold potatoes 4 hard boiled eggs 2 or 3 tablespoonfuls of 2 tablespoonfuls of Wor- water cester sauce ^ oz. of butter Salt and pepper✪ Poor Man's Pie. Mode. — Mince the meat and place in a pie-dish with the salt, pepper, water and sauce ; mix all well together ; cut the eggs into thin slices and place on top of mince. Mash the potatoes and spread thickly over the top ; season with pepper and salt, place pieces of butter on top and bake it for half an hour* Beef Entrees. 230— STUFFED BOIjEE OF BEEF. 6 lbs. boler of beef 2 onions Dripping 6 I'eaves sage E^eaScrumbs 1 egg Pepper and salt✪ Stuffed Boler of Beef. MOD^E. — Slice the onions and elitp them very finely witk tte sage., put them into a small saucepan witib a little dripping and let tliem cook for twenty minutes. Mix witii a cup -and a half of breadcrumbs, season well with pepper and salt^ beat up the egg and mi:^ together ; stuff the beef with this, place in a baking dish with plenty of dripping, and bake in a fast oven for two hours, l^is is a good dish for a large family as there is no waste. 231— KIDNEY OMELETTE. 2 sheep's kidneys 2 eggs J a teasjDoonf ul chopped 1 dessertspoonful of butter parsley Salt and pepper. Mode. — Beat up the yolks and whites of the eggs separately ; mince tke ki-dneys and add to the yolk of the eggs, also the chopped parsley, pepper and salt. Put the butter into a small pan and Wnen it is hoiling, stir the whites of the eggs (which has previously been beaten to a stiff froth) to the' other ingredients aod pour into the p-an, loosen the edges of the omdlette with a knife and when ni<5Bly browned, double ovei" and turn out on to a very hot plate and serve at once. 232— KIDNEY SAUTE AND MUSHEOOMS. 6 sheep's kidneys 1 teaspoonf ul chopped parsley✪ Kidney Omelette 2 tablespoonfuls butter 1 tin English black mush- Pepper and salt to taste rooms, or fresh on'es if 1 wineglass of port wine obtainable A little flour. Beef Entrees. Mode. — Cut tlie kidneys into dice shaped pieces, sprinkle them with pepper and salt and flour; put the butter into a pan and when nice and hot put in the kidneys, shake the pan well and cook for about five or seven minutes. Cut the mushrooms each into four and put into the pan with the kidneys, add the parsley and wine and allow them to fry gently for about ten minutes, place in a hot entree dish and serve at once. 233— HAMBUEG STEAK No. 2. 2 lb. steak 1 tablespoonf ul chopped parsley Salt and pepper A few herbs 1 egg 2 tablespoonfuls of butter 1 teaspoonful of Maconochie's sauce✪ Hamburg Steak No. 2. Mode. — Mince the steak very finely and season well with pepper and salt, mix the parsley, herbs, sauce and the egg ; make it into nice balls about the size of a duck egg. Put the butter into a pan, when hot, place in the balls and fry a nice brown, then turn them carefully and fry the other sidb, sprinkle with chopped parsley and serve at once. 234— FILLET STEAK AND MACAEONL I lb. fillet steak Salt and pepper \ lb. macaroni 2 tablespoonfuls butter 1 bulb garlic✪ Fillet Steak and Macaroni.

AI-modernized reading of the original text

229— POOR MAN'S PIE. 2 lbs. cold roast beef 1 lb. cold potatoes 4 hard boiled eggs 2 or 3 tablespoonfuls of 2 tablespoonfuls of Wor- water cester sauce ^ oz. of butter Salt and pepper. Mode. — Mince the meat and place in a pie-dish with the salt, pepper, water and sauce ; mix all well together ; cut the eggs into thin slices and place on top of mince. Mash the potatoes and spread thickly over the top ; season with pepper and salt, place pieces of butter on top and bake it for half an hour* Beef Entrees. 230— STUFFED BOILER OF BEEF. 6 lbs. boiler of beef 2 onions Dripping 6 leaves sage Breadcrumbs 1 egg Pepper and salt. MODE. — Slice the onions and chop them very finely with the sage., put them into a small saucepan with a little dripping and let them cook for twenty minutes. Mix witii a cup -and a half of breadcrumbs, season well with pepper and salt, beat up the egg and mix together ; stuff the beef with this, place in a baking dish with plenty of dripping, and bake in a fast oven for two hours, This is a good dish for a large family as there is no waste. 231— KIDNEY OMELETTE. 2 sheep's kidneys 2 eggs ½ a teaspoonful chopped 1 dessertspoonful of butter parsley Salt and pepper. Mode. — Beat up the yolks and whites of the eggs separately ; mince the kidneys and add to the yolk of the eggs, also the chopped parsley, pepper and salt. Put the butter into a small pan and When it is boiling, stir the whites of the eggs (which has previously been beaten to a stiff froth) to the other ingredients and pour into the pan, loosen the edges of the omdlette with a knife and when nicely browned, double ovei" and turn out on to a very hot plate and serve at once. 232— KIDNEY SAUTE AND MUSHROOMS. 6 sheep's kidneys 1 teaspoonf ul chopped parsley 2 tablespoonfuls butter 1 tin English black mush- Pepper and salt to taste rooms, or fresh ones if 1 wineglass of port wine obtainable A little flour. Beef Entrees. Mode. — Cut tlie kidneys into dice shaped pieces, sprinkle them with pepper and salt and flour; put the butter into a pan and when nice and hot put in the kidneys, shake the pan well and cook for about five or seven minutes. Cut the mushrooms each into four and put into the pan with the kidneys, add the parsley and wine and allow them to fry gently for about ten minutes, place in a hot entree dish and serve at once. 233— HAMBURG STEAK No. 2. 2 lb. steak 1 tablespoonf ul chopped parsley Salt and pepper A few herbs 1 egg 2 tablespoonfuls of butter 1 teaspoonful of Maconochie's sauce. Mode. — Mince the steak very finely and season well with pepper and salt, mix the parsley, herbs, sauce and the egg ; make it into nice balls about the size of a duck egg. Put the butter into a pan, when hot, place in the balls and fry a nice brown, then turn them carefully and fry the other sidb, sprinkle with chopped parsley and serve at once. 234— FILLET STEAK AND MACARONI I lb. fillet steak Salt and pepper \ lb. macaroni 2 tablespoonfuls butter 1 bulb garlic.

Records on this page

Poor Man's PieStuffed Boler of BeefKidney OmeletteKidney Saute and MushroomsHamburg Steak No. 2Fillet Steak and Macaroni

Mrs. Maclurcan's cookery book