The encyclopaedia of practical cookery

Meat if it is finely divided. Some very useful instru- Fig. 1145. Novelty Meat-mincer. nients have been invented for this purpose, one of the best for family use being the Novelty Mincer (see Fig. 1145), which can be fastened to a table or dresser, and is worked by turning the handle. These increase in size Fig. 1146. American Meat-mincer. and power until we come to giants worked by steam for the wholesale manufacture of sausages. Other mincers specially designed, of which there are numerous kinds manufactured (see Fig. 1146), or the big-bladed mincing- For details respecting Culinary Processes, Utensils , Sauces, c C*c., referred to, see under their special heads . Meat — continued. knife (see Fig. 1147) that the French cook prefers, maybe used, all that is necessary in addition being a thick strong ' Fig. 1147. Mincing-Knife. board. Carefully remove every particle of sinew, skin, and other tough parts before commencing to mince. Cold Meat en Persillade. — Cut the Meat into slices and lay them on a dish, put some small pieces of butter over, and strew with finely-shred parsley and shallots ; season with pepper, moisten with a few tablespoonfuls of good clear gravy, and strew over a thick layer of rasped toast. Put the dish in a brisk oven for a quarter of an hour, and serve very hot on the same dish. Cold-Meat Boudins. — Any cold remains of Meat can be used. Mince the Meat, put it in a mortar, and pound until quite smooth, moistening occasionally with clear veal or game gravy. Pass the mixture through a fine wire sieve, return it to the mortar, and beat up with it loz. of butler, one egg, and 1 or 2 table-spoonfuls of thick cream ; season to taste with salt, pepper, and a moderate quantity of powdered mace. Butter some small plain moulds or cups, fill them with the mixture, stand them in a stewpan with boiling water to three-parts their height, and steam for fifteen or twenty minutes. When cooked, turn the boudins out of the moulds on to a hot dish, pour some nicely-flavoured tomato sauce over, and serve. Cold-Meat Boudinettes. — Take any cold "white Meat, and chop it very finely. Add either very fine breadcrumbs or mashed potatoes in the proportion of jib. to lib. of chopped Meat. Mix well together, season with a little pepper, salt, and chopped herbs, and moisten with a little gravy. Butter well the insides of some cups, fill them with the moistened mince, and press it well in. Bake hi not too hot an oven for twenty minutes, then turn them out on a hot dish, pour some brown gravy round, and garnish each boudinette with a sprig of parsley. Cold-Meat Cakes. — (1) Mince 21b. of any cold cooked Meat, but pork for preference, and mix it up with some breadcrumbs soaked in wine, adding a little grated lemon-peel, and salt and pepper to taste. Shape the mixture into small balls, flatten and plunge them into a saucepan of butter, and fry until done and of a good colour. They may be either used as a garnish, or served on a dish.