Put dry ingredients into a basin and mix. Beat up egg
and add milk to it, then stir in part of these to dry
ingredients, just liquid enough to beat. Beat very well,
for on this depends the lightness of the batter. Let stand
in a cool place for a time. Skin the sausages, by dipping
in boiling water. Lay in bottom of greased pie-dish, and
pour batter over. Bake in a fairly hot oven about an hour.
If getting too brown before the time, change to a cooler
place or lay wet sheet of paper on top. Serve either plain
or with brown gravy.
This dish may also be made with fruit instead of
sausages, in which case sugar is added to batter, and less
stilt. Mrs J. F. Lamkie,
3 Edgemont Gardens, Langside, Glasgow.
TO COOK TRIPE.
Tripe. Flour.
Onions, or parsley, or both. Salt and pepper.
Milk✪ To Cook Tripe.
Wash the tripe very thoroughly in salt and water,
scraping away any discoloured or black parts. Put on well
covered with water, bring to the boil then pour off Avater
and add fresh water. Boil till it can be easily cut, when the
water will be considerably reduced. Cut the tripe into
small pieces, taking out a piece at a time on to a plate.
This prevents cooling it too much or cooling the liquor, when
this is done, add the onion finely chopped, then the flour
broken with the milk, and cook gently for 15 to 20 minutes
longer. Add parsley, pepper and salt 10 or 15 minutes
before serving. It should not be thin or w^atery, — is as a
rule served hot, but is very nice cold in summer. It can
be scraped a second time if required when changing the
water, J. Lambie, Edinburgh.
49
VEAL AND HAM PIE.
I lb. flour.
4 oz. lard.
4 pint water.
I teaspoonful salt,
lbs. veal.
^ lb. ham.
A little ground mace.
Salt and pepper and cayenne
to taste.
A little beaten egg✪ Veal and Ham Pie.
Put the lard, water and salt into a small pan and bring to
the boil, boil for i minute then pour it into the centre of
the flour, stirring it first with a knife, then knead it quickly
till it forms a paste, roll it out on a floured board into a
round cake and place it upon a block of wood or tin or a
jar, and work it into a nice smoothness free from all creases.
Cut off the edges but let the paste remain on the jar until
cold. Cut the meat up into very small pieces removing all
skin, season it with ground mace, pepper, cayenne, and salt.
Remove the paste carefully from the jar, fill it with the
meat and cover with a pastry lid, trim the edges neatly and
decorate with the trimmings. Brush it over the top with
beaten egg, tie a band of paper round and bake in a hot
oven for hours.
Use a thimble for decorative purposes.
M. A. B. H. A.
VEAL CUTLETS A LA ST CLAIR.
I lb. veal cutlets. ] Pieces of bacon.
Mashed potatoes.
Cut the veal in neat cutlets, egg and breadcrumb them,
and fry them with the bacon. Put the potatoes in the
centre of the dish, with the veal and bacon round, and
serve with tomato sauce. Season to taste.
Miss Stewart Wright,
2 1 Landsdowne Cres., Glasgow.
I or 2 small vegetable
marrows.
I’ep[x:r and salt.
YUCHNA.
{Stew from Syria).
Some rice well washed and
Some raw meat minced*
(ctiual fiuantities).
Hollow out the marrow from the ends, making it open
from end to end like a thick walled tube. Mi,x the other
50
✪ Meat Pie
Page 20 · 5 recipe records on this page
Presented as published in 1904. 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
Put dry ingredients into a basin and mix. Beat up egg and add milk to it, then stir in part of these to dry ingredients, just liquid enough to beat. Beat very well, for on this depends the lightness of the batter. Let stand in a cool place for a time. Skin the sausages, by dipping in boiling water. Lay in bottom of greased pie-dish, and pour batter over. Bake in a fairly hot oven about an hour. If getting too brown before the time, change to a cooler place or lay wet sheet of paper on top. Serve either plain or with brown gravy.
This dish may also be made with fruit instead of sausages, in which case sugar is added to batter, and less stilt. Mrs J. F. Lamkie,
3 Edgemont Gardens, Langside, Glasgow.
TO COOK TRIPE.
Tripe. Flour.
Onions, or parsley, or both. Salt and pepper.
Milk.
Wash the tripe very thoroughly in salt and water, scraping away any discoloured or black parts. Put on well covered with water, bring to the boil then pour off Avater and add fresh water. Boil till it can be easily cut, when the water will be considerably reduced. Cut the tripe into small pieces, taking out a piece at a time on to a plate. This prevents cooling it too much or cooling the liquor, when this is done, add the onion finely chopped, then the flour broken with the milk, and cook gently for 15 to 20 minutes longer. Add parsley, pepper and salt 10 or 15 minutes before serving. It should not be thin or watery, — is as a rule served hot, but is very nice cold in summer. It can be scraped a second time if required when changing the water, J. Lambie, Edinburgh.
VEAL AND HAM PIE.
I lb. flour.
4 oz. lard.
4 pint water.
I teaspoonful salt, lbs. veal.
^ lb. ham.
A little ground mace.
Salt and pepper and cayenne to taste.
A little beaten egg.
Put the lard, water and salt into a small pan and bring to the boil, boil for i minute then pour it into the centre of the flour, stirring it first with a knife, then knead it quickly till it forms a paste, roll it out on a floured board into a round cake and place it upon a block of wood or tin or a jar, and work it into a nice smoothness free from all creases. Cut off the edges but let the paste remain on the jar until cold. Cut the meat up into very small pieces removing all skin, season it with ground mace, pepper, cayenne, and salt.
Remove the paste carefully from the jar, fill it with the meat and cover with a pastry lid, trim the edges neatly and decorate with the trimmings. Brush it over the top with beaten egg, tie a band of paper round and bake in a hot oven for 1 1/2 hours.
Use a thimble for decorative purposes.
VEAL CUTLETS A LA ST CLAIR.
I lb. veal cutlets. ] Pieces of bacon.
Mashed potatoes.
Cut the veal in neat cutlets, egg and breadcrumb them, and fry them with the bacon. Put the potatoes in the centre of the dish, with the veal and bacon round, and serve with tomato sauce. Season to taste.
Miss Stewart Wright,
2 1 Landsdowne Cres., Glasgow.
I or 2 small vegetable marrows.
Pepper and salt.
YUCHNA.
{Stew from Syria).
Some rice well washed and Some raw meat minced* (equal quantities).
Hollow out the marrow from the ends, making it open from end to end like a thick walled tube. Mix the other
Records on this page
To Cook TripeVeal and Ham PieMeat PieVeal Cutlets a la St ClairYuchna (Stew from Syria)