Cookery for every household

1484. Cold Meat Pasty | lb. cooked meat. I Dripping crust or rough- 1 gill brown sauce. j pufi pastry. To Prepare the Meat. — Trim the meat and mince it finely, using if possible a mixture of a little ham or tongue along with some fresh meat. Moisten the meat with a little brown or other good and well-flavoured sauce, and see that it is nicely seasoned. The mixture must be cold and not too liquid. To Make the Pasty. — Make some dripping crust, rough-puff, or other plain pastry, roll it out and cut out two rounds the size of a dinner plate and about J inch in thickness. Grease a tin or strong ware dinner plate, line it with one of the pieces of pastry, and prick the pastry at the foot with a fork. Put in the meat mixture and wet the edge of the pastry with cold water. Cover with the other round of pastry and press the edges well together. Mark round prettily with the back of a knife and flute the edges. Then make a hole in the centre and brush over with beaten egg. The pastry may be further decorated with a few leaves or twists of pastry. Bake in a good oven until the pastry is well browned and thoroughly cooked. Serve hot and cut across in triangularshaped pieces. Time to bake, J to § hour. Sufficient for 5 or 6 persons. Probable cost, Is. 2d. 1485. Veal and Ham Pasty £ lb. cooked veal. 3 or 4 oz. cooked ham or bacon. | pt. white sauce. 2 or 3 hard-boiled eggs. Rind of 1 lemon. 1 dessert-sp. chopped parsley. Grated nutmeg. Seasoning. Rough -puff or flaky pastry. Cut the veal and ham in small pieces, or, if they are very scrappy, put them through the mincing machine. Have ready about \ pint of good white sauce of a fairly thick consistency, mix the prepared meat with this and season with grated lemon rind, a little nutmeg, pepper, salt, and chopped parsley. Cut the hard-boiled eggs in slices and allow these and the meat mixture to be quite cold before using them. Now make and finish the pasty as directed in previous recipe. Time to bake, § to 1 hour. Sufficient for 5 or 6 persons. Probable cost, Is. 8 d. to 2s. 1486. Veal and Rice Pie £ lb. cooked veal. 1 cupful cooked rice. 1 cupful white sauce. 3 table-sps. grated cheese Seasoning. Raised pie-crust. A few browned breadcrumbs. Trim the veal and mince it very finely. Mix it in a basin with the rice, which has been well cooked, in stock if possible, without being too moist. Add the grated cheese and seasoning, and moisten with about a cupful of good white sauce. Make a raised pie-crust as directed in Recipe 1445, and roll it out thinly. Grease a plain mould or basin (1J pint size), coat it with fine browned bread-crumbs, and then line it with the crust. Trim round the edges with a pair of scissors, allowing the crust to project about £ inch. Fill up with the veal and rice mixture and cover with a round of pastry, wetting the two edges before pressing them together. The mould should be well filled, but flat on the top. ’ Make a small hole with a skewer in the middle, and bake in a good oven. When thoroughly cooked, turn out carefully and serve on a hot dish with a dish paper under it. Garnish with parsley, and serve tomato or any brown sauce separately. Time to bake, 1 to 1J hours. Sufficient for 4 or 5 persons. 1487. Rabbit Pâté (Pâté de Lapin) 1 large rabbit, f lb. fleshy veal. | lb. bacon. 2 or 3 hard-boiled eggs. Seasoning. Marinade. 2 glasses white wine.