A second Dudley book of cookery and other recipes

TV/T AKE a paste crust ; cut about a pound of rump or buttock steak into thin slices ; dip each slice into a mixture of flour, salt and pepper, and roll a slice of bullock’s or sheep’s kidney and a tiny piece of fat into each slice of beef. Place them in a piedish ; pour in enough water or stock to come half-way up the dish ; wet the edges of the dish and line with a strip of paste ; brush the edge of the crust with egg, milk, or water, and place on a cover of paste. Make a small incision in the centre of the paste and decorate with a few fancifully cut leaves of paste. Brush over with beaten egg-yolk and bake for about one and a half hours. Veal and ham, pigeon, and rabbit pies are made in the same manner. Hard-boiled eggs cut into quarters or slices can be used with the filling ingredients, if liked. A rough puff or flaky crust is eminently suitable for all kinds of meat pies. 136 HOT MEAT DISHES VEAL AND HAM PIE r 1 1AKE one pound of fillet of veal and cut it into thin slices ; season with pepper and salt, the yolks of three hard-boiled eggs chopped, two or three chopped mushrooms, one onion and a little parsley. Line a deep dish with thin slices of ham or streaky bacon ; then place a layer of the veal and then a layer of the chopped egg, parsley, etc., until the dish is full, and a cupful of very good light stock or gravy. When the dish is full, cover the top over with thin slices of ham or bacon and cover with a short rich pastry. Bake for two hours in a good oven. Remove the top with a knife to see if there is sufficient gravy and, if not, add to it before serving. A GERMAN WAY OF COOKING BRAISED SADDLE OF VEAL mAKE the saddle and trim it on one side flush A- with the bones of the pelvis and up to the first rib on either side ; then cut out the kidneys, leaving a thick layer of fat on the under fillets ; pare the flank on either side so that what is left of it when drawn under the saddle on each side may just cover the fillets. Before drawing the flank 137 THE DUDLEY RECIPES over the fillet, the joint should be dusted with salt and pepper. Cover the top surface of the saddle with slices of bacon and tie round five or six times with string, so that the bacon and flank may not shift. When the saddle is only intended for a few people, half of it may be used at a time — one fillet — in which case the joint should be cut into two lengthways. BRAISED CUSHION OF VEAL Tj^OUR to five pounds of cushion or kernel of veal (often called fillet of veal), larding bacon, one onion, one carrot, one small bunch of parsley and herbs, two ounces of butter, one pint of stock, half a pint of rich brown sauce, salt, pepper, one glass of sherry, two pounds, or more, of cooked spinach. Free the meat from the skin that covers it ; remove likewise the fat and the sinewy skin show- ing ; then lard the surface with strips of fat bacon, four or five rows neatly arranged. Line a deep saute pan or a braising pan with the trimmings of bacon and fragments of veal, the onion and carrot previously peeled, scraped and sliced, also the bunch of herbs ; place the meat on top (larded side upwards) ; spread over with butter ; season with pepper and salt and put it in a hot oven in 138 HOT MEAT DISHES