Grated rind of i lemon✪ Veal Mould.
Eoil the eggs hard and cut in slices. Chop the parsley
and mix it with the rind and seasonings. Line a plain
mould with pieces of egg at the bottom. Cut up the veal
in neat, square pieces, and put in the mould in alternate
layers with cut-up bacon and sliced eggs, sprinkling each
layer with seasoning, When full, pour in the stock.
Cover tightly with buttered paper, putting a plate and
weight on the top. Bake in a slow oven for 4 hours.
Turn out when cold.
9. Timbales of Mutton.
A-lb. cold minced mutton.
|-lb. finely chopped mush-
rooms.
1 teaspoonful chopped parsley
Salt and pepper.
2-oz. bread crumbs.
J-pint gravy.
2 eggs
] teaspoonful anchovy
essence✪ Timbales of Mutton.
Put the meat, crumbs, parsley and seasonings in
a basin, mix well and add beaten eggs. Put into well
buttered castle pudding tins, cover with buttered paper,
and steam £ hour. Turn out and serve with a browa
or tomato sauce. Any cold meat may be used this way.
i6
io. Rolled Steak with Potatoes.
About 2-lbs. (sufficient for five persons) of lean, thick
beefsteak. Cut in thin slices and roll each piece up with
the fat in the middle. Place in a large dish and add
pepper and salt. Fill up with cold water and put in
the oven for 2 hours. If the gravy boils away, fill up
with boiling water. Place whole, pared potatoes✪ Rolled Steak with Potatoes on
the top one hour before the dinner is wanted. Bake
the potatoes brown. Serve in the dish.
11. Salad Dressing.
The yolk of 1 egg, a little mustard and salt, r
teaspoonful sugar, 1 tablespoonful cream, and a little
vinegar✪ Salad Dressing.
12. Cabbage Balls.
Mince some cold cabbage finely, mix with an equal
part of bread crumbs, seasou with pepper and salt,
and bind with the beaten egg. Form into large sized
balls, roll in flour, and fry in boiling fat. Drain on
paper, sprinkle with salt, pile in a pyramid, and serve
hot, with gravy.
13. Cheese Croquettes.
2-oz. grated cheese, mixed with some cold mashed
potatoes, season with pepper and salt✪ Cabbage Balls, and add about
2-oz. bread crumbs. Mix with half of a beaten egg,
and form into balls. Dip them in rest of egg, and
fry in boiling fat or bake in a tin with dripping
in the oven. Serve hot.
17
14- Potato Ribbons.
Peel the potatoes, then peel round and round
very thinly. Let them lie in cold water for an hour,
drain, place in frying basket, plunge into hot fat, drain
on paper and serve hot.
J5. Rissoles a Lilian.
Cold meat. ^-pint bread crumbs.
1 egg Seasoning and gravy.
Mince the meat finely, and put in a bowl
with bread crumbs. Bind with the egg and a little
gravy, but they must be stiff. Put a little of the
mixture in the bottom of a floured teacup and press it
down, then turn out into well-greased dripping-tin
and bake. Serve hot, with cravy.
16. Fish Cakes.
^-Ib cold fish. i-lb. mashed potatoes.
ft teaspoonful salt. J teaspoonful pepper.
Bread crumbs. 2-oz. butter✪ Fish Cakes.
Remove bones from fish, mix with the potato,
and add the melted butter, salt, pepper and one
and a half beaten eggs. Make into flat round cakes,
brush over with rest of egg and cover with bread
enimbs. Fry m hot fat 4 or 5 minutes Drain and
serve hot.
i8
17. Savoury Omelette.
i-oz. butter Chopped parsley.
2 eggs. Pepper and salt✪ Savoury Omelette.
Page 3 · 12 recipe records on this page
Presented as published in 1902. 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
Grated rind of i lemon.
Boil the eggs hard and cut in slices. Chop the parsley and mix it with the rind and seasonings. Line a plain mould with pieces of egg at the bottom. Cut up the veal in neat, square pieces, and put in the mould in alternate layers with cut-up bacon and sliced eggs, sprinkling each layer with seasoning, When full, pour in the stock. Cover tightly with buttered paper, putting a plate and weight on the top. Bake in a slow oven for 4 hours. Turn out when cold.
9. Timbales of Mutton.
A-lb. cold minced mutton.
|-lb. finely chopped mushrooms.
1 teaspoonful chopped parsley Salt and pepper.
2-oz. bread crumbs. J-pint gravy.
2 eggs
] teaspoonful anchovy essence.
Put the meat, crumbs, parsley and seasonings in a basin, mix well and add beaten eggs. Put into well buttered castle pudding tins, cover with buttered paper, and steam £ hour. Turn out and serve with a browa or tomato sauce. Any cold meat may be used this way.
io. Rolled Steak with Potatoes.
About 2-lbs. (sufficient for five persons) of lean, thick beefsteak. Cut in thin slices and roll each piece up with the fat in the middle. Place in a large dish and add pepper and salt. Fill up with cold water and put in the oven for 2 hours. If the gravy boils away, fill up with boiling water. Place whole, pared potatoes on the top one hour before the dinner is wanted. Bake the potatoes brown. Serve in the dish.
11. Salad Dressing.
The yolk of 1 egg, a little mustard and salt, r teaspoonful sugar, 1 tablespoonful cream, and a little vinegar.
12. Cabbage Balls.
Mince some cold cabbage finely, mix with an equal part of bread crumbs, seasou with pepper and salt, and bind with the beaten egg. Form into large sized balls, roll in flour, and fry in boiling fat. Drain on paper, sprinkle with salt, pile in a pyramid, and serve hot, with gravy.
13. Cheese Croquettes.
2-oz. grated cheese, mixed with some cold mashed potatoes, season with pepper and salt, and add about 2-oz. bread crumbs. Mix with half of a beaten egg, and form into balls. Dip them in rest of egg, and fry in boiling fat or bake in a tin with dripping in the oven. Serve hot.
14- Potato Ribbons.
Peel the potatoes, then peel round and round very thinly. Let them lie in cold water for an hour, drain, place in frying basket, plunge into hot fat, drain on paper and serve hot.
J5. Rissoles a Lilian.
Cold meat. ^-pint bread crumbs.
1 egg Seasoning and gravy.
Mince the meat finely, and put in a bowl with bread crumbs. Bind with the egg and a little gravy, but they must be stiff. Put a little of the mixture in the bottom of a floured teacup and press it down, then turn out into well-greased dripping-tin and bake. Serve hot, with cravy.
16. Fish Cakes.
^-Ib cold fish. i-lb. mashed potatoes.
ft teaspoonful salt. J teaspoonful pepper.
Bread crumbs. 2-oz. butter.
Remove bones from fish, mix with the potato, and add the melted butter, salt, pepper and one and a half beaten eggs. Make into flat round cakes, brush over with rest of egg and cover with bread crumbs. Fry m hot fat 4 or 5 minutes Drain and serve hot.
17. Savoury Omelette.
i-oz. butter Chopped parsley.
2 eggs. Pepper and salt.
Records on this page
Veal MouldTimbales of MuttonTimbales of MuttonAnother Cold Meat DishRolled Steak with PotatoesSalad DressingCabbage BallsCheese CroquettesFish CakesDough NutsSavoury OmeletteScrambled Eggs