The meat should be fresh and lean, and cut small. Put it into a'
jar, with two and a-half pints of water and the salt, and cook it
over the fire in a saucepan of water for five to six hours. Or it
may be cooked in a slow oven for a more savoury stock. The
Gelatine should be soaked in the rest of the water and added to
the stock half-an-hour before it is done. Strain through a fine
sieve, pressing the meat well ; then leave to cool ; remove any fat
from the surface, and re-heat as required.
NOTE. — SJdm as needed, and in ma/rm weather, use rather
more Gelatine and make only half this quantity. This is available
for a number of purposes. Extra seasoning can be added in the form
cf peppercorns or Cloves, or Cox’s Essence Cloves, just a few
drops. It may be flawoureu roith wine and served cold. Again, it
may be co'nverted into a oery nourishing soup, by adding a little
cream or a beaten egg to a gill, and re-heating, XOT re-boiling it.
(13%) MEAT AND EGG SOUP.
pints Water. ^ lb. Beef and Veal.
2 Egg.s. Seasoning if allowed.
^ 02. Cox’s Gelatine.
Mince the meat (lean and />rs/ij,and cook it beef-tea fashion in
a pint of the water for two hours, then strain. Soak the Gelatine
in the rest of the water, dissolve and strain it into the liquor.
Beat the yolks of egg.s, removing the specks, and add the liquor a
spoonful at a time at first, beating well. When blended, re-heat,
and serve hot or trepid, with toast or plain biscuits. This is useful
where nourishment is required, but where only weak meat dishes
are allowed.
53
Another way. — Proceed as before, but at the time of serving,
instead of cooking eggs in the liquor, pour a cupful of it over a
lightly poached egg in the soup plate. And if more body is pre-
ferred, a little boiled rice may be added. A mild flavouring of
curry powder or paste (for convalescents) is often relished for this
class ot soup ; so is tomato sauce or catsup ; even a few drops add
zest to the dish.
(139) PHEASANT PUREE.
lb. of Raw Pheasant, prefer- i Egg.
ably the breast. • ^ oz. Butter.
5 pint of Stock and Milk mixed. \ oz. Cox’s Gelatine.
Mince the meat and pound it with the yolk of egg and butter,
and a little seasoning of salt, pepper, and a drop or two of Cox’s
Essence of Cloves. Sieve this. Soak the Gelatine in the stock,
add the milk, and stir over the fire until the Gelatine is melted ;
put in the meat, and cook in a double pan for twent5' minutes or
more. Serve with dry toast or plain biscuits.
Another way. — Reduce the stock and milk to the third of a pint,
and cook the mixture in little moulds for cold seiwice, or to use for
sandwiches. Other game, or game and poultry can be used
similarly, and cream may replace butter.
(140) RAW BEEF SANDWICHES. A New Mode.
A Beef Steak (about 2 or 3 ozs.) Seasoning if allowed.
1 gill of Water. i gill of Cream.
5- oz. Cox’s Gelatine. ✪ A Very Useful Stock
Page 37 · 5 recipe records on this page
Presented as published in 1904. 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
The meat should be fresh and lean, and cut small. Put it into a' jar, with two and a-half pints of water and the salt, and cook it over the fire in a saucepan of water for five to six hours. Or it may be cooked in a slow oven for a more savoury stock. The Gelatine should be soaked in the rest of the water and added to the stock half-an-hour before it is done. Strain through a fine sieve, pressing the meat well ; then leave to cool ; remove any fat from the surface, and re-heat as required.
NOTE. — SJdm as needed, and in ma/rm weather, use rather more Gelatine and make only half this quantity. This is available for a number of purposes. Extra seasoning can be added in the form cf peppercorns or Cloves, or Cox’s Essence Cloves, just a few drops. It may be flavoured with wine and served cold. Again, it may be co'nverted into a oery nourishing soup, by adding a little cream or a beaten egg to a gill, and re-heating, XOT re-boiling it.
(13%) MEAT AND EGG SOUP.
pints Water. ^ lb. Beef and Veal.
2 Egg.s. Seasoning if allowed.
^ 02. Cox’s Gelatine.
Mince the meat (lean and fresh), and cook it beef-tea fashion in a pint of the water for two hours, then strain. Soak the Gelatine in the rest of the water, dissolve and strain it into the liquor. Beat the yolks of egg.s, removing the specks, and add the liquor a spoonful at a time at first, beating well. When blended, re-heat, and serve hot or trepid, with toast or plain biscuits. This is useful where nourishment is required, but where only weak meat dishes are allowed.
Another way. — Proceed as before, but at the time of serving, instead of cooking eggs in the liquor, pour a cupful of it over a lightly poached egg in the soup plate. And if more body is preferred, a little boiled rice may be added. A mild flavouring of curry powder or paste (for convalescents) is often relished for this class ot soup ; so is tomato sauce or catsup ; even a few drops add zest to the dish.
(139) PHEASANT PUREE.
lb. of Raw Pheasant, prefer- i Egg.
ably the breast. • ^ oz. Butter.
5 pint of Stock and Milk mixed. \ oz. Cox’s Gelatine.
Mince the meat and pound it with the yolk of egg and butter, and a little seasoning of salt, pepper, and a drop or two of Cox’s Essence of Cloves. Sieve this. Soak the Gelatine in the stock, add the milk, and stir over the fire until the Gelatine is melted ; put in the meat, and cook in a double pan for twenty minutes or more. Serve with dry toast or plain biscuits.
Another way. — Reduce the stock and milk to the third of a pint, and cook the mixture in little moulds for cold service, or to use for sandwiches. Other game, or game and poultry can be used similarly, and cream may replace butter.
(140) RAW BEEF SANDWICHES. A New Mode.
A Beef Steak (about 2 or 3 ozs.) Seasoning if allowed.
1 gill of Water. i gill of Cream.
5- oz. Cox’s Gelatine.
Records on this page
A Very Useful StockMeat and Egg SoupPheasant PureeTasty Fish SauceRaw Beef Sandwiches