Free the meat from fat and skin, and chop it finely. Chop
the parsley. Make a sauce of the dripping, flour, and stock \
add to it the meat, parsley, and seasonings, and turn the
mixture on to a plate to cool. When cold and firm divide
into equal-sized portions, and form into round balls. Brush
with beaten egg. Toss in the bread crumbs, and fry to a
golden brown in smoking-hot fat. Dish, and garnish with
fried parsley. (See Fried Fish, page 27.)
Cold Meat Cutlets.
Proportions and preparation of the mixture the same as
for Croquettes, but form the mixture into the shape of
cutlets before coating. When fried, serve on a small border
of potato, and pour round brown or tomato sauce.
6o
PLAIN COOKERY RECIPES.
Rissoles.
Mixture as for Croquettes. | Trimmings of pastry.
Make the meat mixture, then roll out the pastry thinly,
and cut into rounds. Place a teaspoonful of meat on each
round of pastry. Damp the edges, draw the pastry over
the meat, and seal well. Coat with egg and bread crumbs,
and fry in smoking-hot fat. Garnish with fried parsley.
Croustades.
Mixture as for Croquettes. | Bread cases.
Make the meat mixture, and keep it hot. Cut from a
stale loaf rounds of bread, about two inches in depth and
one and a half inches in diameter. Soak the rounds of bread
for a few minutes in milk to soften them, then coat the
rounds with beaten egg and bread crumbs. Stamp the cases
half through with a small cutter, and fry them. Drain well.
Remove the small round lids, and scoop out the soft part
from the inside of the croustades, and fill up with the mix-
ture. Place lids on top. Dish on dish-paper, and serve hot.
Half-pound cooked meat.
Two ounces bread crumbs.
Half a small onion.
Half-gill stock or meat gravy.
G&teau of Meat.
One teaspoonful of chopped
parsley.
Two yolks and one white of
egg-
Pepper and salt✪ Cold Meat Cutlets.
Grease a plain round tin, and cover it well with brown
crumbs. Cook the onion until tender, and chop it finely.
Also chop the parsley. Remove all skin and gristle from
the meat, and chop it finely, or pass through the mincing
machine. Put the meat, seasonings, bread crumbs, stock,
and beaten eggs into a pan. Mix well, and cook for two
MEAT.
6
or three minutes. Turn the mixture into the prepared tin;
cover with a greased paper ; bake in a steady oven for about
thirty minutes. Turn the gateau on to a hot dish, and pour
round brown or tomato sauce.
Cold Meat Shape.
Quarter-pound cold chicken
veal, rabbit, or beef.
One hard-boiled egg.
One white and shell of egg.
One teaspoonful chopped
parsley.
Three gills of stock.
Half an ounce gelatine.
Pepper and salt.
Page 24 · 5 recipe records on this page
Presented as published in 1908. 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
Free the meat from fat and skin, and chop it finely. Chop the parsley. Make a sauce of the dripping, flour, and stock \ add to it the meat, parsley, and seasonings, and turn the mixture on to a plate to cool. When cold and firm divide into equal-sized portions, and form into round balls. Brush with beaten egg. Toss in the bread crumbs, and fry to a golden brown in smoking-hot fat. Dish, and garnish with fried parsley. (See Fried Fish, page 27.)
Cold Meat Cutlets.
Proportions and preparation of the mixture the same as for Croquettes, but form the mixture into the shape of cutlets before coating. When fried, serve on a small border of potato, and pour round brown or tomato sauce.
6o
Rissoles.
Mixture as for Croquettes. | Trimmings of pastry.
Make the meat mixture, then roll out the pastry thinly, and cut into rounds. Place a teaspoonful of meat on each round of pastry. Damp the edges, draw the pastry over the meat, and seal well. Coat with egg and bread crumbs, and fry in smoking-hot fat. Garnish with fried parsley.
Croustades.
Mixture as for Croquettes. | Bread cases.
Make the meat mixture, and keep it hot. Cut from a stale loaf rounds of bread, about two inches in depth and one and a half inches in diameter. Soak the rounds of bread for a few minutes in milk to soften them, then coat the rounds with beaten egg and bread crumbs. Stamp the cases half through with a small cutter, and fry them. Drain well. Remove the small round lids, and scoop out the soft part from the inside of the croustades, and fill up with the mixture. Place lids on top. Dish on dish-paper, and serve hot.
Half-pound cooked meat. Two ounces bread crumbs. Half a small onion.
Half-gill stock or meat gravy.
G&teau of Meat.
One teaspoonful of chopped parsley.
Two yolks and one white of
egg-
Pepper and salt.
Grease a plain round tin, and cover it well with brown crumbs. Cook the onion until tender, and chop it finely. Also chop the parsley. Remove all skin and gristle from the meat, and chop it finely, or pass through the mincing machine. Put the meat, seasonings, bread crumbs, stock, and beaten eggs into a pan. Mix well, and cook for two
or three minutes. Turn the mixture into the prepared tin; cover with a greased paper ; bake in a steady oven for about thirty minutes. Turn the gateau on to a hot dish, and pour round brown or tomato sauce.
Cold Meat Shape.
Quarter-pound cold chicken veal, rabbit, or beef.
One hard-boiled egg.
One white and shell of egg.
One teaspoonful chopped parsley.
Three gills of stock.
Half an ounce gelatine.
Pepper and salt.
Records on this page
Gateau of MeatCold Meat CutletsRissolesCroustadesCold Meat Shape