Cold Meat Curried Kabobs. -Peel and slice three or four pieces of green ginger, cut two onions rather thickly, chop 21b. of any kind of Cold Meat into pieces about Him square, and thread the Meat, onion, and ginger, two pieces alternately, on skewers about 2 jin. long. Melt 2oz. of butter in a saucepan, and fry a sliced onion in it till brown ; then add the skewers of meat, and fry all together ; sprinkle 2 table-spoonfuls of curry powder over the meat, stir over the fire for five minutes, add 2 teaspoonfuls of chutney, two chopped gherkins, and 1 good-sized pinch of salt. The curry will take about one hour to cook over a slow fire. Before serving, squeeze over the juice of a lemon. Cold-Meat Cutlets. — Chop and pound jib. of cold Meat, mix with it jib. of sifted breadcrumbs, loz. of butter, and a seasoning of salt, cayenne, and ketchup. Work this mixture to a stifl’ paste with a beaten egg✪ Cold-Meat Cutlets, put it on a floured paste board, and shape it into cutlets ; flour them well, and insert in the end of each a small piece of macaroni (not cooked) to represent the bone. Brash over with egg, roll them in a paper of sifted breadcrumbs, fry in boiling lard, and serve hot. Cold-Meat Fritters. — (1) Take any cold cooked Meat, cut it up into small pieces, and sprinkle it over with salt and pepper. Have some frying-batter✪ Cold-Meat Fritters ready ; take a small quantity of the batter up in a spoon, and put a little of the Meat in the centre, cover it with more batter, put it gently into a frying-pan of boiling fat, and let it remain a minute. Take it out, drain on brown paper, and serve hot. (2) Cut some slices of cold Meat, trim them nicely, brush over with the well-beaten yolk of an egg, strew them thickly with a mixture of parsley, sweet herbs, lemon thyme, and onions all finely chopped, and fry them. Have a brown gravy ready flavoured with ketchup and a very little cayenne pepper, thicken it with butter and flour, and stir in the last thing a small quantity of cream. Lay the fried Meat on a hot dish, pour the gravy over them, and strew over some crumbs of bread fried crisp. Cold-Meat Jelly. — Cut some cold cooked Meat into small slices, and dust them over with salt and pepper ; dissolve loz. of gelatine in 1 pint of clear boiling stock ; arrange the slices of Meat in a mould, with a few sliced hard- boiled eggs, and fill up the mould with the stock. Put it into the oven for lialf-an-hour, then take it out, and stand it in a cool temperature. When quite cold and set, For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 923 Meat — continued. turn the je 'y out of the mould on to a dish, garnish with watercress✪ Cold-Meat Jelly, and serve.

AI-modernized reading of the original text

Cold Meat Curried Kabobs. -Peel and slice three or four pieces of green ginger, cut two onions rather thickly, chop 21b. of any kind of Cold Meat into pieces about 1 in square, and thread the Meat, onion, and ginger, two pieces alternately, on skewers about 2 jin. long. Melt 2oz. of butter in a saucepan, and fry a sliced onion in it till brown ; then add the skewers of meat, and fry all together ; sprinkle 2 tablespoonfuls of curry powder over the meat, stir over the fire for five minutes, add 2 teaspoonfuls of chutney, two chopped gherkins, and 1 good-sized pinch of salt. The curry will take about one hour to cook over a slow fire. Before serving, squeeze over the juice of a lemon. Cold-Meat Cutlets. — Chop and pound jib. of cold Meat, mix with it jib. of sifted breadcrumbs, loz. of butter, and a seasoning of salt, cayenne, and ketchup. Work this mixture to a stifl’ paste with a beaten egg, put it on a floured paste board, and shape it into cutlets ; flour them well, and insert in the end of each a small piece of macaroni (not cooked) to represent the bone. Brash over with egg, roll them in a paper of sifted breadcrumbs, fry in boiling lard, and serve hot. Cold-Meat Fritters. — (1) Take any cold cooked Meat, cut it up into small pieces, and sprinkle it over with salt and pepper. Have some frying-batter ready ; take a small quantity of the batter up in a spoon, and put a little of the Meat in the centre, cover it with more batter, put it gently into a frying-pan of boiling fat, and let it remain a minute. Take it out, drain on brown paper, and serve hot. (2) Cut some slices of cold Meat, trim them nicely, brush over with the well-beaten yolk of an egg, strew them thickly with a mixture of parsley, sweet herbs, lemon thyme, and onions all finely chopped, and fry them. Have a brown gravy ready flavoured with ketchup and a very little cayenne pepper, thicken it with butter and flour, and stir in the last thing a small quantity of cream. Lay the fried Meat on a hot dish, pour the gravy over them, and strew over some crumbs of bread fried crisp. Cold-Meat Jelly. — Cut some cold cooked Meat into small slices, and dust them over with salt and pepper ; dissolve loz. of gelatine in 1 pint of clear boiling stock ; arrange the slices of Meat in a mould, with a few sliced hardboiled eggs, and fill up the mould with the stock. Put it into the oven for lialf-an-hour, then take it out, and stand it in a cool temperature. When quite cold and set, For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads. Meat — continued. turn the je 'y out of the mould on to a dish, garnish with watercress, and serve.

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The encyclopaedia of practical cookery