Cold-Meat Mince with Potatoes. — Trim off the gristle
and fat from some c >ld Meat, and mince the lean finely.
Peel and partially boil some potatoes (there should be two-
thirds potato to one third Meat), then drain, chop, and mix
them with the Meat, season with 2 or 3 table-spoonfuls of
finely-chopped onion, and black pepper and salt to taste.
Bind the mixture with a beaten egg, divide it into small
portions, and with floured hands mould them into flat cakes.
Put a lump of butter✪ Cold Meat Mince with Potatoes into a frying-pan, place it on the
fire to melt, then put in the cakes, and fry until nicely
browned on both sides. Drain the cakes, put them on a
folded napkin or fancy dish-paper spread over a hot dish,
garnish with parsley, and serve.
Cold-Meat Olives. — Take 1 Jib. of floury cold boiled potatoes,
rub through a sieve, and mix with them 6oz. of flour and
ljoz. of butter✪ Cold Meat Olives. Mix and knead it to a paste, roll it out
about Jin. thick, and cut or stamp it into rounds. On one I
Meat — continued.
half of each round piece of paste lay some small, thin
slices of cold roasted Meat, shake a little salt and pepper
over, and lay a piece of butter on the Meat ; then double
or fold the other half of the paste over it, slightly wet the
edges, and press them together. Fry in boiling lard or
dripping to a light brown, lay them on paper to drain,
put them on a hot dish, and serve either with or without
gravy.
Cold-Meat Omelet. -Chop as finely as possible the remains
of any kind of cold cooked Meat, together with a few onions
and sweet herbs. Beat well six or eight eggs, 1 pinch of
salt, and 1 table-spoonful of water✪ Cold Meat Omelet ; add this to the Meat,
stir well to thoroughly incorporate, then turn the mass
into a frying-pan of boiling fat, and fry to a light golden
• colour. Serve at once.
Cold-Meat Pie. — (1) Finely mince any cold remains of cooked
Meat, removing any fat, put it into a stewpan with loz.
of butter, about 1 teacupful of stock, and J table-spoonful
of flour ; season to taste with salt and pepper, add the
juice of half a lemon✪ Cold Meat Pie, and stir the whole over the fire
until thoroughly hot through. Butter a soup-plate, line it
with a good paste, put in the mixture, and cover with a
Hat of the paste : trim off evenly round the edges, moisten
and press them together. Roll out the trimmings of the
paste, and cut some imitation leaves out of it, moisten
them slightly underneath, and arrange tastefully on the top
of the pie ; brush the pie with a paste-brush dipped in beaten
yolk of egg, and bake. This pie can lie served either hot
or cold, but it is better eaten hot.
(2) Chop some cold cooked Meat into thin slices or small
squares, remove all the fat (except the crisp outside fat)
and sinews, arrange the pieces in a baking-dish, and pour
over sufficient gravy or brown piquante or tomato sauce to
cover. Spread a layer of mashed potatoes over the whole,
sprinkle with bread- or cracker-crumbs, or it may be
brushed over with egg, put it in the oven, and bake for
twenty minutes.
Page 491 · 4 recipe records on this page
Presented as published in 1892. 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
Cold-Meat Mince with Potatoes. — Trim off the gristle and fat from some c >ld Meat, and mince the lean finely. Peel and partially boil some potatoes (there should be twothirds potato to one third Meat), then drain, chop, and mix them with the Meat, season with 2 or 3 table-spoonfuls of finely-chopped onion, and black pepper and salt to taste. Bind the mixture with a beaten egg, divide it into small portions, and with floured hands mould them into flat cakes. Put a lump of butter into a frying-pan, place it on the fire to melt, then put in the cakes, and fry until nicely browned on both sides. Drain the cakes, put them on a folded napkin or fancy dish-paper spread over a hot dish, garnish with parsley, and serve.
Cold-Meat Olives. — Take 1 Jib. of floury cold boiled potatoes, rub through a sieve, and mix with them 6oz. of flour and ljoz. of butter. Mix and knead it to a paste, roll it out about Jin. thick, and cut or stamp it into rounds. On one I
Meat—continued.
half of each round piece of paste lay some small, thin slices of cold roasted Meat, shake a little salt and pepper over, and lay a piece of butter on the Meat ; then double or fold the other half of the paste over it, slightly wet the edges, and press them together. Fry in boiling lard or dripping to a light brown, lay them on paper to drain, put them on a hot dish, and serve either with or without gravy.
Cold-Meat Omelet. -Chop as finely as possible the remains of any kind of cold cooked Meat, together with a few onions and sweet herbs. Beat well six or eight eggs, 1 pinch of salt, and 1 table-spoonful of water ; add this to the Meat, stir well to thoroughly incorporate, then turn the mass into a frying-pan of boiling fat, and fry to a light golden
• colour. Serve at once.
Cold-Meat Pie. — (1) Finely mince any cold remains of cooked Meat, removing any fat, put it into a stewpan with loz. of butter, about 1 teacupful of stock, and J table-spoonful of flour ; season to taste with salt and pepper, add the juice of half a lemon, and stir the whole over the fire until thoroughly hot through. Butter a soup-plate, line it with a good paste, put in the mixture, and cover with a Hat of the paste : trim off evenly round the edges, moisten and press them together. Roll out the trimmings of the paste, and cut some imitation leaves out of it, moisten them slightly underneath, and arrange tastefully on the top of the pie ; brush the pie with a paste-brush dipped in beaten yolk of egg, and bake. This pie can lie served either hot or cold, but it is better eaten hot.
(2) Chop some cold cooked Meat into thin slices or small squares, remove all the fat (except the crisp outside fat) and sinews, arrange the pieces in a baking-dish, and pour over sufficient gravy or brown piquante or tomato sauce to cover. Spread a layer of mashed potatoes over the whole, sprinkle with bread- or cracker-crumbs, or it may be brushed over with egg, put it in the oven, and bake for twenty minutes.
Records on this page
Cold Meat Mince with PotatoesCold Meat OlivesCold Meat OmeletCold Meat Pie