Plain cookery recipes

Wipe the steak and pork, and remove any skin. Cut the meat into small pieces, and pass it twice through the mincing machine. Mix together the minced meat, bread crumbs, beaten egg, and stock, and season thoroughly. Roll the mixture in a cloth, and tie the ends tightly. Cook in a saucepan of boiling water, with a few vegetables to flavour, or in the stockpot for two and a half to three hours. When cooked, remove the cloth, roll up the galantine in a dry cloth, tie the ends tightly. Put the galantine between two plates, with a weight on the top. When cold, remove the cloth, cut off thin slices from each end of the galantine, and brush over the top with a little liquid meat glaze. Garnish it with parsley, and serve. Sea Pie. One pound stewing steak. One small onion. Small carrot and turnip. Pepper and salt. Half an ounce flour. Suet pastry. Wipe the meat, cut into thin slices, and dip in seasoned flour. Clean the vegetables, and cut into slices. Put a layer of meat into a stewpan, then a layer of vegetables; repeat until all the meat and vegetables are in. Just cover with hot stock or water, bring to the boil, then simmer for about three-quarters of an hour. Make a round of suet pastry; lay this on top of the meat, and cook steadily for one hour. When cooked, lift out the pastry, turn the meat and vegetables on to a hot dish, pour the gravy over, and place the pastry on the top. COLD MEAT COOKERY. Hash. One pound cooked (mutton or beef). One ounce dripping. One onion. One ounce flour. meat One pint second stock. Bunch of herbs. Sippets of toasted or fried bread. Pepper and salt. One dessertspoonful ketchup. Fry the onion, cut in rings, and the flour in the dripping till of a good brown colour ; then add the stock gradually. When boiling add the salt, and skim thoroughly. Add also the herbs, ketchup, and pepper, and simmer the sauce for forty minutes ; then strain it into a clean saucepan. Cut the meat into neat, thin slices, removing all fat, gristle, and skin. Add it to the sauce, and reheat it thoroughly about thirty minutes. When ready, place the meat in the centre of a hot dish, pour the sauce over, and garnish with the fried bread. Note. — In re-dressing meat care must be taken to reheat thoroughly, but not to boil Mince. Half-pound cooked meat. Pepper and salt. About one gill heated stock. One teaspoonful ketchup or Harvey’s sauce. Fried sippets of bread. Remove skin and fat from the meat, and cut it into dice. Put it into a saucepan with the stock and seasonings, and allow it to reheat very thoroughly. Dish, and garnish with the fried bread. Note. — Mince is greatly improved by serving poached eggs laid on the top. Croquettes. Half-pound cooked meat. Half-ounce dripping. Half-ounce flour. One gill second stock. One teaspoonful of chopped parsley. One teaspoonful ketchup or Harvey’s sauce. Pepper and salt. To Coat the Croquettes. One beaten egg. Bundle of stale bread crumbs.