Cookery for every household

2 table-sps. wine vinegar. 2 table-sps. salad oil. 1 carrot. 1 onion. A bunch of herbs. Pastry. 1£ lbs. flour. J lb. butter. | lb. lard. 1 egg- 1 dessert-sp. salt. Cold water. Jelly Stock. 1 calf’s foot. 1 lb. shin of beef. Bones from rabbit. Flavouring vegetables. This pate is somewhat troublesome to make, but it is excellent for eating cold, and well repays the trouble. It must be commenced at least two days before it is required. To Prepare the Meat for Filling the Pate. — First remove all the flesh from the bones of the rabbit, and cut it in small pieces. Put this meat into a pie dish or deep dish with the bacon and veal cut in small pieces, and a good seasoning of pepper and salt. Pour over the wine, oil, and vinegar, add the bunch of herbs and the carrot and onion cut in thin slices, cover and stand overnight. To Make the Jelly Stock. — Wash and break up the bones of the rabbit, put them into a saucepan with the shin of beef cut in small pieces and a blanched calf's foot or ½ an ox foot. Cover well with cold water, add a tea-spoonful of salt and bring slowly to the boil. Then skim, add small pieces of vegetable to flavour, and allow the stock to simmer slowly from 4 to 5 hours. Skim when necessary, in order to keep the liquid very clear, and strain through muslin when sufficiently cooked. This should be a jelly when cold. To Make the Patty. — Make the pastry according to directions given for Raised Pie Crust (Recipe 1445), and roll it out to ¼ of an inch in thickness. Then take a long -shaped tin, 3 to 4 inches in depth, grease it and line it with the pastry, reserving enough to cover the top. Remove the meat from the marinade and put it into the lined tin, place the eggs in a line down the middle. One or two truffles may also be added if wished, or a little chopped gherkin. Cover the meat with another piece of pastry, sealing the two edges of pastry well together. Brush over with beaten egg, make two or three small holes in the top, and decorate with some fancy-shaped pieces of pastry. To Cook and Finish. — Bake the pate in a moderate oven for 2 hours, then allow it to remain in a cool oven for 1 hour longer, or until the meat feels quite tender when tested with a skewer. Allow it to cool, then fill up with jelly stock slightly melted, poured in by means of a filler placed in one of the holes on the top. Set aside until next day, then turn out of the tin, and serve cold, cut in slices and garnished with parsley or cress. 1488. Cold Meat Roly-poly ½ lb. cooked meat. 1 dessert-sp. chopped onion. 1 dessert-sp. chopped parsley. Salt, pepper. ⅜ tea-sp. powdered herbs. 1 dessert-sp. ketchup. 1 or 2 table-sps. sauce or gravy. Suet crust. Use well -flavoured meat end mix with it, if possible, a little cooked ham or tongue to give it a good flavour. Mince the meat finely, add to it the finely chopped onion, parsley, and powdered herbs. Mix well, season with pepper and salt, and moisten with the ketchup and a little tasty sauce or gravy. Do not make the mixture too liquid. Now make a roly-poly according to directions given in Recipe 1790, using the above meat mixture instead of jam, and either boil or bake. Serve brown sauce or gravy separately. Time to boil, 3 hours. Time to bake, 1 to 1½ hours. Sufficient for 4 or 5 persons. Probable cost. Is. 3d. to Is. 6d. 1489. Roman Pie