Four ozs. Macaroni well steeped in milk, and a little
butter stirred in whilst hot. Let it get cold, then
mix with it one egg well beaten, salt, nutmeg, a
slice of ham, fowl, veal or any kind of cooked meat,
or sausage, chopped very fine✪ Savoury Macaroni. Put into a buttered
mould and boil it for one hour. Serve with good
gravy.
Stuffed Cabbag’e.
Soak a cabbage in salt and cold water until quite
clean; then cut out the core, and fill with a good
mince consisting of veal, chicken and ham chopped
55
IN AID OF THE FUND FOR THE REMOVAL OF
very fine. Tie the cabbage up securely (with tape is
best) and put into a saucepan with a little gravy✪ Stuffed Cabbage,
and let it stew gently for 2 good hours; slightly
thicken the gravy and serve.
Gertrude Schofiei.d.
Spanish Onions Stuffed.
Remove a good piece of the onion, when peeled, in
the shape of a cork; make a stuffing of meat minced,
finely-chopped parsley, a little mixed herb, and grated
breadcrumbs and butter, and a little stock✪ Spanish Onions Stuffed, and fill in
the hole in the onions. Ram the corks of onion back
as tightly as possible; tie the onions as securely as
possible in the corners of a cloth, each separate and
tight, and boil for 3 to 3^ hours. Serve with butter.
Mrs. Arrot.
Stewed Kidneys.
Cut the kidneys in half, skin and take out the core,
put in the saucepan with ioz. butter and some
chopped parsley✪ Stewed Kidneys. Stew 15 minutes and serve on
buttered toast.
Mrs. Langley,
Sheep’s Head Brawn.
Clean and put the heads in salt and water over-
night. Boil till the meat will come off the bones.
Put a little salt in the water. Chop the meat into
small pieces, then put back into the saucepan with
a small quantity of the liquor. Stir in pepper,
mace, or any flavouring preferred, and stir till the
liquor is nearly absorbed. Slice two or three hard-
boiled egg✪ Sheep’s Head Brawns, line the mould with them, and fill in
with the meat. Serve cold.
Mrs. Langley.
56
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
Sasaties.
Take the thick part of a leg of mutton, cut it into
small square pieces, fat and lean; put it into an
earthenware bowk Mince a raw onion, and some
lemon leaves, i tablespoonful of brown sugar, half
a cup of milk; mix together and pour over the
meat. Now take 3 or 4 onions, cut small and fry
a nice brown. Take ioz. of lemon or vinegar,
mix with the onions and let it boil ; then add 2
spoonfuls of curry powder and some salt✪ Sasaties: mix well
together and pour over the meat; set aside till next
morning. Take the meat and put it on skewers — fat
and lean alternately. Then take all the sauce, put t
into a saucepan and boil with a little butter. Roast
the sasaties (skewered meat) on a gridiron heated
on a wood fire, and serve with sauce. Add chutney
if liked.
Mrs. McD. Troup.
To Pot Beef.
Put 2lbs. of fresh beef and 3 tablespoonfuls of
water✪ To Pot Beef in a jar and place in a saucepan of
water to cook slowly for 4 hours. Then pass the
meat, whilst hot, through the sausage-machine, and
then pound it in a mortar with some of the gravy, a
little butter and seasoning to taste. Pack into pots
and cover with melted butter. F. W.
Tomatoes Stuffed. ✪ Tomatoes Stuffed
Page 25 · 8 recipe records on this page
Presented as published in 1907. 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
Four ozs. Macaroni well steeped in milk, and a little butter stirred in whilst hot. Let it get cold, then mix with it one egg well beaten, salt, nutmeg, a slice of ham, fowl, veal or any kind of cooked meat, or sausage, chopped very fine. Put into a buttered mould and boil it for one hour. Serve with good gravy.
Stuffed Cabbage.
Soak a cabbage in salt and cold water until quite clean; then cut out the core, and fill with a good mince consisting of veal, chicken and ham chopped
very fine. Tie the cabbage up securely (with tape is best) and put into a saucepan with a little gravy, and let it stew gently for 2 good hours; slightly thicken the gravy and serve.
Gertrude Schofiei.d.
Spanish Onions Stuffed.
Remove a good piece of the onion, when peeled, in the shape of a cork; make a stuffing of meat minced, finely-chopped parsley, a little mixed herb, and grated breadcrumbs and butter, and a little stock, and fill in the hole in the onions. Ram the corks of onion back as tightly as possible; tie the onions as securely as possible in the corners of a cloth, each separate and tight, and boil for 3 to 3^ hours. Serve with butter.
Mrs. Arrot.
Stewed Kidneys.
Cut the kidneys in half, skin and take out the core, put in the saucepan with ioz. butter and some chopped parsley. Stew 15 minutes and serve on buttered toast.
Mrs. Langley,
Sheep’s Head Brawn.
Clean and put the heads in salt and water overnight. Boil till the meat will come off the bones. Put a little salt in the water. Chop the meat into small pieces, then put back into the saucepan with a small quantity of the liquor. Stir in pepper, mace, or any flavouring preferred, and stir till the liquor is nearly absorbed. Slice two or three hardboiled eggs, line the mould with them, and fill in with the meat. Serve cold.
Mrs. Langley.
Sasaties.
Take the thick part of a leg of mutton, cut it into small square pieces, fat and lean; put it into an earthenware bowl. Mince a raw onion, and some lemon leaves, i tablespoonful of brown sugar, half a cup of milk; mix together and pour over the meat. Now take 3 or 4 onions, cut small and fry a nice brown. Take ioz. of lemon or vinegar, mix with the onions and let it boil ; then add 2 spoonfuls of curry powder and some salt: mix well together and pour over the meat; set aside till next morning. Take the meat and put it on skewers — fat and lean alternately. Then take all the sauce, put it into a saucepan and boil with a little butter. Roast the sasaties (skewered meat) on a gridiron heated on a wood fire, and serve with sauce. Add chutney if liked.
Mrs. McD. Troup.
To Pot Beef.
Put 2lbs. of fresh beef and 3 tablespoonfuls of water in a jar and place in a saucepan of water to cook slowly for 4 hours. Then pass the meat, whilst hot, through the sausage-machine, and then pound it in a mortar with some of the gravy, a little butter and seasoning to taste. Pack into pots and cover with melted butter. F. W.
Tomatoes Stuffed.
Records on this page
Savoury MacaroniStuffed CabbageSpanish Onions StuffedStewed KidneysSheep’s Head BrawnSasatiesTo Pot BeefTomatoes Stuffed