Put the butter into a saucepan over the fire ; cook until a scum rises. Draw the pan from the fire. Skim the butter well, strain through muslin, and keep back any sediment. (The butter is clarified to remove the salt.) Remove all fat, skin, and gristle from the meat, and pass it twice through the mincing machine. Then pound the meat, seasoning, and two-thirds of the butter in a mortar. Place the meat into jars ; make it smooth on the top. Run the rest of the clarified butter over the meat : this excludes the air. It will keep for some time. Note. — If liked, the meat can be rubbed through a wire sieve after it is pounded. Cold Meat Patties. One quarter - pound cooked meat. One quarter-ounce dripping. One quarter-ounce flour. Pepper and salt. Half a teaspoonful Harvey’s sauce. Rough puff pastry. One half-gill stock✪ Cold Meat Patties. Make the pastry. (See Rough Puff Pastry, page 82.) Remove all skin, fat, and gristle from the meat, and chop finely. Melt the dripping in a saucepan, add the flour, and cook until a good brown colour. Add the stock by degrees ; season with salt. Bring to the boil, skim, and cook for a few minutes. Add the Harvey’s sauce and the prepared meat. Turn on to a plate to cool. Roll out the pastry to about one-eighth of an inch in thick- ness, and cut some rounds from it. Line eight patty-pans 64 PLAIN COOKERY RECIPES. with pastry, put a spoonful of the meat in each tin, wet round the edge of the pastry, and place a round on the top. Press the edges together, and flute them with the blade of a knife. Make a small hole in the middle of the patty. Decorate with small leaves of pastry. Brush the pastry with beaten egg, and bake in a steady oven for about thirty minutes. Note. — Any cold sauce can be used to moisten the meat instead of making a sauce. SAUCES, PROPORTIONS FOR SAUCES, For a pouring sauce , use half an ounce of butter and half an ounce of flour to half a pint of liquid. For a coating sauce , use three-quarters of an ounce of butter and three-quarters of an ounce of flour to half a pint of liquid. Melt the butter in a saucepan ; draw the pan to the side of the fire. Add the flour, and mix well with the back of a wooden spoon. Add about one-third of the milk ; stir carefully till boiling. Add the rest of the milk gradually ; bring to the boil, and boil for three minutes. Season with pepper and salt. Prepare in the same way as white sauce, using fish stock instead of milk. A teaspoonful of anchovy essence may be added to make anchovy sauce, or half a gill picked shrimps for shrimp sauce. White Sauce, Half an ounce butter. Half an ounce flour. Half a pint milk. Pepper and salt. Fish Sauce, (1,293) 5 66 PLAIN COOKERY RECIPES. Six sauce oysters. One ounce butter. Half an ounce flour. Half a pint of oyster liquor Oyster Sauce. and fish stock or water mixed. Salt, cayenne, lemon juice. One dessertspoonful of cream. Blanch the oysters in their liquor ; strain them, reserving the liquor for the sauce. Remove the beard, and cut each oyster in two. Melt the butter in a pan, add the flour, mix well. Stir in the half-pint of liquor by degrees. Cook from four to five minutes. Add the oysters, seasonings, and cream. Melted Butter. One ounce butter. Half an ounce flour. Half a pint cold water. Pinch of salt.

AI-modernized reading of the original text

Put the butter into a saucepan over the fire ; cook until a scum rises. Draw the pan from the fire. Skim the butter well, strain through muslin, and keep back any sediment. (The butter is clarified to remove the salt.) Remove all fat, skin, and gristle from the meat, and pass it twice through the mincing machine. Then pound the meat, seasoning, and two-thirds of the butter in a mortar. Place the meat into jars ; make it smooth on the top. Run the rest of the clarified butter over the meat : this excludes the air. It will keep for some time. Note. — If liked, the meat can be rubbed through a wire sieve after it is pounded. Cold Meat Patties. One quarter - pound cooked meat. One quarter-ounce dripping. One quarter-ounce flour. Pepper and salt. Half a teaspoonful Harvey’s sauce. Rough puff pastry. One half-gill stock. Make the pastry. (See Rough Puff Pastry, page 82.) Remove all skin, fat, and gristle from the meat, and chop finely. Melt the dripping in a saucepan, add the flour, and cook until a good brown colour. Add the stock by degrees ; season with salt. Bring to the boil, skim, and cook for a few minutes. Add the Harvey’s sauce and the prepared meat. Turn on to a plate to cool. Roll out the pastry to about one-eighth of an inch in thickness, and cut some rounds from it. Line eight patty-pans with pastry, put a spoonful of the meat in each tin, wet round the edge of the pastry, and place a round on the top. Press the edges together, and flute them with the blade of a knife. Make a small hole in the middle of the patty. Decorate with small leaves of pastry. Brush the pastry with beaten egg, and bake in a steady oven for about thirty minutes. Note. — Any cold sauce can be used to moisten the meat instead of making a sauce. SAUCES, PROPORTIONS FOR SAUCES, For a pouring sauce , use half an ounce of butter and half an ounce of flour to half a pint of liquid. For a coating sauce , use three-quarters of an ounce of butter and three-quarters of an ounce of flour to half a pint of liquid. Melt the butter in a saucepan ; draw the pan to the side of the fire. Add the flour, and mix well with the back of a wooden spoon. Add about one-third of the milk ; stir carefully till boiling. Add the rest of the milk gradually ; bring to the boil, and boil for three minutes. Season with pepper and salt. Prepare in the same way as white sauce, using fish stock instead of milk. A teaspoonful of anchovy essence may be added to make anchovy sauce, or half a gill picked shrimps for shrimp sauce. White Sauce, Half an ounce butter. Half an ounce flour. Half a pint milk. Pepper and salt. Fish Sauce, (1,293) Six sauce oysters. One ounce butter. Half an ounce flour. Half a pint of oyster liquor Oyster Sauce. and fish stock or water mixed. Salt, cayenne, lemon juice. One dessertspoonful of cream. Blanch the oysters in their liquor ; strain them, reserving the liquor for the sauce. Remove the beard, and cut each oyster in two. Melt the butter in a pan, add the flour, mix well. Stir in the half-pint of liquor by degrees. Cook from four to five minutes. Add the oysters, seasonings, and cream. Melted Butter. One ounce butter. Half an ounce flour. Half a pint cold water. Pinch of salt.

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Cold Meat Patties

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