KING’S COLLEGE HOSPITAL TO SOUTH LONDON. Hunter’s Pie. Take the best end of a neck of mutton, cut into cutlets and braise for half an hour with some onions cut up, pepper and salt. I ake some potatoes, boil and season. Butter a dish and line it with the potatoes and put in the mutton and bake for l hour. Cut a hole in the top and add some good gravy✪ Hunter’s Pie. Ham Sausage. Remains of a boiled Ham (ill), or more, minced), ilb. minced Steak, i breakfastcupful Breadcrumbs, i teaspoon ful black Pepper. Sail, Nutmeg, and Mace. 1 dessert-spoonful Vinegar and Ketchup. 2 Eggs✪ Ham Sausage. Beat the eggs slightly, mix all together, roll into a sausage, put buttered paper round, tie tightly in a pudding-cloth, and boil for 3 hours. Glaze with gelatine and bovril when cold, or dust with browned breadcrumbs. Mrs. H. W. Price. Hot Pot. ilb. tender Rump Steak. 4 .J 1 bs . Mutton steak from the centre of leg (a chump chop will do). 1 doz. Oysters and their liquor. 1 punnet of Mushrooms, t teaspoonful of Tarragon Vinegar. 1 tablespoon ful of Mushroom Ketchup. I teaspoon ful of Chili Vinegar. A little Walnut Ketchup. Pepper and Salt✪ Hot Pot to taste. Dust the meat with flour, stew it for 4 hours in a jar secured by a pudding-cloth over the lid or by means of a paste, skim the fat nicely from it. Miss A. Todd. 45 IN AID OF THE FUND FOR THE REMOVAL OF Hotch Poteh. 3lbs. neck of Mutton or Lamb. 6 young Turnips. 6 young Carrots. 6 young Onions. 2pts. Green Peas. 2^qts. Water, i Lettuce, i Cauliflower, i handful Parsley. Salt. Put rather more than half of the meat in the pot when the water is hot; add salt, and when the water boils, skim carefully. Boil one hour, then add the remainder of the meat cut up in small chops, add turnips and carrots cut in dice, all onions cut small, and half the peas ; boil half an hour longer. Chop up the lettuce, divide the cauliflower ✪ Hotch Poteh in sprigs, chop the parsley, and add to the soup with the rest of the peas; boil another half-hour. Season, serve up the mutton on a dish with chops round and keep hot, and serve the hotch-potch in a soup tureen. Hag’g'is (Scotch, Simple). Take 2 or 3 handfuls of meal, brown in oven; add to this Jib. suet minced fine, and any cold meat minced. Season with a little minced parsley, onion, salt, and pepper. Mix with a brpakfastcupful of water✪ Hag’g'is (Scotch, Simple), then put in a dish, or pan with a closed lid, boil 3 hours. Or Jib. minced suet, 10 tablespoonfuls of oatmeal, pepper and salt, and mix well together. Fill, not too full, a few of the small bags of the sheep, got at the butcher’s (well cleaned). Sew up with needle and thread, prick over to prevent bursting, and boil in potato soup. (Makes a capital dinner for children.) 46 KING’S COLLEGE HOSPITAL TO SOUTH LONDON. Indian Hash for Venison or Mutton. ✪ Indian Hash for Venison or Mutton

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

KING’S COLLEGE HOSPITAL TO SOUTH LONDON. Hunter’s Pie. Take the best end of a neck of mutton, cut into cutlets and braise for half an hour with some onions cut up, pepper and salt. I ake some potatoes, boil and season. Butter a dish and line it with the potatoes and put in the mutton and bake for l hour. Cut a hole in the top and add some good gravy. Ham Sausage. Remains of a boiled Ham (ill), or more, minced), ilb. minced Steak, i breakfastcupful Breadcrumbs, i teaspoon ful black Pepper. Sail, Nutmeg, and Mace. 1 dessert-spoonful Vinegar and Ketchup. 2 Eggs. Beat the eggs slightly, mix all together, roll into a sausage, put buttered paper round, tie tightly in a pudding-cloth, and boil for 3 hours. Glaze with gelatine and bovril when cold, or dust with browned breadcrumbs. Mrs. H. W. Price. Hot Pot. ilb. tender Rump Steak. 4 .J 1 bs . Mutton steak from the centre of leg (a chump chop will do). 1 doz. Oysters and their liquor. 1 punnet of Mushrooms, t teaspoonful of Tarragon Vinegar. 1 tablespoon ful of Mushroom Ketchup. I teaspoon ful of Chili Vinegar. A little Walnut Ketchup. Pepper and Salt to taste. Dust the meat with flour, stew it for 4 hours in a jar secured by a pudding-cloth over the lid or by means of a paste, skim the fat nicely from it. Miss A. Todd. 45 IN AID OF THE FUND FOR THE REMOVAL OF Hotch Poteh. 3lbs. neck of Mutton or Lamb. 6 young Turnips. 6 young Carrots. 6 young Onions. 2pts. Green Peas. 2^qts. Water, i Lettuce, i Cauliflower, i handful Parsley. Salt. Put rather more than half of the meat in the pot when the water is hot; add salt, and when the water boils, skim carefully. Boil one hour, then add the remainder of the meat cut up in small chops, add turnips and carrots cut in dice, all onions cut small, and half the peas ; boil half an hour longer. Chop up the lettuce, divide the cauliflower in sprigs, chop the parsley, and add to the soup with the rest of the peas; boil another half-hour. Season, serve up the mutton on a dish with chops round and keep hot, and serve the hotch-potch in a soup tureen. Hag’g'is (Scotch, Simple). Take 2 or 3 handfuls of meal, brown in oven; add to this Jib. suet minced fine, and any cold meat minced. Season with a little minced parsley, onion, salt, and pepper. Mix with a brpakfastcupful of water, then put in a dish, or pan with a closed lid, boil 3 hours. Or Jib. minced suet, 10 tablespoonfuls of oatmeal, pepper and salt, and mix well together. Fill, not too full, a few of the small bags of the sheep, got at the butcher’s (well cleaned). Sew up with needle and thread, prick over to prevent bursting, and boil in potato soup. (Makes a capital dinner for children.) 46 KING’S COLLEGE HOSPITAL TO SOUTH LONDON. Indian Hash for Venison or Mutton.

The King's College Hospital book of cooking recipes