f I IAKE a fillet of veal, roll it as if for braising,
and place it in a casserole with some small
carrots and button onions. Let it cook gently until
tender. Dish up the veal and vegetables ; add a
little good gravy to the same pan in which the veal
was cooked, and let it simmer a little. Remove any
grease, season, and serve this in a sauceboat separ-
ately. Next day, slice the veal into small rounds ;
line a deep dish with the cooked carrots and
onions, and lay in the slices of veal. Make hot
the gravy in which it was cooked, adding two
leaves of gelatine. Remove any fat. When
sufficiently cool, pour it over the meat and vege-
tables in the dish, a little at a time until all is set
pretty firmly. Let it remain on ice until required,
then turn out, and it will be nicely jellied.
Serve with any kind of green or cold vegetable
salad.
177
THE DUDLEY RECIPES
COLD RAISED HARE PIE
/^iLEAR the fillets, the minion fillets and the
^ legs of all tendons ; moderately lard them
and season ; set them in a dish with an equal
quantity of truffles and fat bacon strips. Sprinkle
with some brandy and leave to marinade for one
hour. With what remains of the meat take some
fillets of veal and pork in the proportion of six
ounces to one pound of hare, fresh fat bacon in the
proportion of one and a half pounds to one pound
of hare ; add spiced salt and prepare a forcemeat
finished with one egg and three tablespoonfuls of
brandy per one pound of forcemeat. Rub through
a tammy and add a portion of the hare’s blood.
Line an oval or round buttered mould with raised
pie paste and completely cover the paste with
slices of bacon ; then coat the inside with force-
meat and fill up the mould with alternate layers of
forcemeat, hare’s fillets, truffle and bacon-strips.
Finish with a layer of forcemeat ; cover with a
slice of bacon ; sprinkle over a pinch of powdered
thyme and bay leaf✪ Cold Raised Hare Pie ; close the pie with a layer of
paste, which should be sealed down round the
moistened edges. Pinch the crust inside and out,
and finish off the pie by means of imitation leaves
made from paste. Bake in a moderate oven and
when the pie is almost cold pour some jelly,
flavoured with hare essence, into it.
178
COLD DISHES
ROUND OF COLD SPICED DERBY
BEEF
TITOST excellent for a sideboard dish for a
-D-L large party.
It should be cut very thin and Cumberland
sauce served with it in a sauceboat.
The spiced beef can be procured from
Mr. Deque,
Confectioner,
51 St. Peter’s Street,
Derby.
This beef is sent ready cooked.
179
HOT MEAT DISHES
oven. It should be cut into squares and served at
once. It becomes heavy if allowed to stand.
Another method is to put the Yorkshire pudding
under the joint of beef which is being roasted on
the spit after it has been removed from the oven.
It thus becomes saturated with the gravy and fat
that falls from the roast.
LAMB CUTLETS PERIGORD
Page 57 · 1 recipe record on this page
Presented as published in 1914. 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
TAKE a fillet of veal, roll it as if for braising, and place it in a casserole with some small carrots and button onions. Let it cook gently until tender. Dish up the veal and vegetables ; add a little good gravy to the same pan in which the veal was cooked, and let it simmer a little. Remove any grease, season, and serve this in a sauceboat separately. Next day, slice the veal into small rounds ; line a deep dish with the cooked carrots and onions, and lay in the slices of veal. Make hot the gravy in which it was cooked, adding two leaves of gelatine. Remove any fat. When sufficiently cool, pour it over the meat and vegetables in the dish, a little at a time until all is set pretty firmly. Let it remain on ice until required, then turn out, and it will be nicely jellied.
Serve with any kind of green or cold vegetable salad.
COLD RAISED HARE PIE
CLEAR the fillets, the minion fillets and the ^ legs of all tendons ; moderately lard them and season ; set them in a dish with an equal quantity of truffles and fat bacon strips. Sprinkle with some brandy and leave to marinade for one hour. With what remains of the meat take some fillets of veal and pork in the proportion of six ounces to one pound of hare, fresh fat bacon in the proportion of one and a half pounds to one pound of hare ; add spiced salt and prepare a forcemeat finished with one egg and three tablespoonfuls of brandy per one pound of forcemeat. Rub through a tammy and add a portion of the hare’s blood. Line an oval or round buttered mould with raised pie paste and completely cover the paste with slices of bacon ; then coat the inside with forcemeat and fill up the mould with alternate layers of forcemeat, hare’s fillets, truffle and bacon-strips. Finish with a layer of forcemeat ; cover with a slice of bacon ; sprinkle over a pinch of powdered thyme and bay leaf ; close the pie with a layer of paste, which should be sealed down round the moistened edges. Pinch the crust inside and out, and finish off the pie by means of imitation leaves made from paste. Bake in a moderate oven and when the pie is almost cold pour some jelly, flavoured with hare essence, into it.
ROUND OF COLD SPICED DERBY BEEF
MOST excellent for a sideboard dish for a -D-L large party.
It should be cut very thin and Cumberland sauce served with it in a sauceboat.
The spiced beef can be procured from
Mr. Deque,
Confectioner,
51 St. Peter’s Street,
Derby.
This beef is sent ready cooked.
oven. It should be cut into squares and served at once. It becomes heavy if allowed to stand.
Another method is to put the Yorkshire pudding under the joint of beef which is being roasted on the spit after it has been removed from the oven. It thus becomes saturated with the gravy and fat that falls from the roast.
LAMB CUTLETS PERIGORD
Records on this page
Cold Raised Hare Pie