Artizan recipes

Scraps of cold Meat. Two ounces of clarified Dripping. One Apple. One Onion. One teaspoonful of Curry-powder. One teaspoonful of Curry-paste. One dessertspoonful of Flour. One teaspoonful of Lemon-juice. Six ounces Boiled Rice. Salt and Pepper. Cut up the onion and the apple finely. Cut the meat into neat slices. Put the dripping into a small saucepan, and when it is hot add the onion ; fry the onion brown, strain it, and return the dripping to the saucepan ; add the curry-powder, paste, flour, chopped apple, and salt, and stir to it gradually half a pint of cold water. Let it boil, and then simmer for half an hour with the lid off. Add the meat, let it get hot through, add lemon-juice, but do not let it boil again. Serve with boiled rice. Dresden Patties. Ingredients. Slices of Bread two inches thick. One ounce of Flour. One and a half ounce of Butter. Half a pint of Stock. Half a pound of Veal. Half a pound of Ham. One Egg. Lemon Juice. A little Milk, and some Bread-crumbs. The patty cases are to be made of bread, so cut some slices of bread two inches thick ; stamp them out with a round cutter, take out the inside not quite through, leaving a bottom to each case, and cut a little lid to each case. Dip these in milk, let them dry a little; egg and bread-crumb cases and lids, and fry a light brown in boiling fat. Make a sauce of the flour, butter, and stock, season with six drops of lemon-juice, pepper and salt. Chop the veal and ham ; stir them into this sauce over the fire till quite hot; fill each patty-case with this mixture and place a lid on the top of each. Serve on a fish paper, garnished with fried parsley. Sufficient for twelve patties. Gateau of Cold Meat. Ingredients. Half a pound of Meat. Two ounces of Crumbs of Bread. One Shalot. Half an ounce of Fat. Half a gill of Gravy. One teaspoonful of Parsley. Two Yolks and one White of Egg. Grease a cake-tin, and well cover it with brown bread-crumbs. Mince the shalot and the parsley, fry the shalot in the fat, then mince the meat. Put all the ingredients into a basin, and mix with the gravy and the eggs beaten ; put into the cake-tin. Bake in a steady oven for three-quarters of an hour. Hash or Mince. Ingredients. One pound of scraps of cold Meat and Bone. Two small Onions. One Carrot. Half a Turnip. One bunch of Herbs (consisting of a Bay-leaf a sprig of Marjoram, Thyme, and Parsley). A tablespoonful of Flour. Sippets of Bread. Salt and Pepper. Two ounces of Dripping. Cut the cold meat off the bone in thin slices, if for a hash; chop finely, if for mince. Chop the bone in pieces and put them into a saucepan, with one onion peeled and cut in slices ; one carrot washed, scraped, and cut in quarters ; half a turnip washed, peeled and cut in half; also a sprig of parsley washed and dried in