1 tablespoonful flour 1 pint water pepper and salt✪ Mutton Hash to taste Peel and chop the onion, cut the mutton into four inch lengths, fry them a light brown. Put the dripping into a pan, when hot stir in the flour until brown, add the water, onion, mutton, and peppei and salt. Simmer for forty minutes, serve garnished with parsley.. GALANTINE OF VEAL. a few truffles mushrooms pistachio nuts and gherkins breast or flank of veal, weight about 4 lbs. 2 lbs. sausage meat \ lb. cooked ox tongue ✪ Galantine of Veal If breast is used, bone it and flatten out. Season the sausage meat highly with herbs and spread a thick layer over the vea - 83 •Cut the tongue, mushrooms, &c., into small squares or dice, and sprinkle over. Put another layer of sausage meat on top and roll up. Tie it tightly in a cloth and simmer gently about four hours. Remove from the pan, and when nearly cold, tie up tightly and put a heavy weight on top. Remove the cloth when cold, glaze, and garnish with chopped aspic, parsley, and slices of lemon. Before garnishing cut off the outside slice to show the marbled appearance of the inside. Pickled walnuts, if soaked for one hour in water, may be substituted for truffles. SAUSAGE ROLLS. 1 lb. cold meat 1 small onion 1 saltspoonful thyme 1 saltspoonful marjoram £ lb. soaked bread teaspoonful pepper salt to taste Put the dripping and flour into a bowl and rub them together until of a sandy appearance, add a pinch of salt, and mix to a firm paste with the water. Roll out to J inch in thickness. Mince the meat finely, add the onion, which should be parboiled and finely minced also, add the herbs and seasoning. Squeeze the bread dry, mix it thoroughly with the meat. Mould into sausage shapes, lay them on sheets of paste, wet the edge, and join them. Have all one size. Bake in a moderate oven for thirty minutes. For the Pastry : — 1 lb. flour i lb. dripping or lard cold water✪ Sausage Rolls salt PRESERVED MEAT PIE. 2 lbs. tin preserved meat 1 onion pinch of mixed herbs pepper and salt suet or rough puff paste✪ Preserved Meat Pie d urn out the meat on to a plate and break it into rough lumps with a fork. Peel and chop the onion. Put the meat into a pie -dish, taking care to have it piled a little higher in the centre than at the sides. Put in the onion, herbs, and pepper and salt to taste, add, if necessary, a little cold water. Put a border of paste round the edge of the pie dish, then cover entirely with paste. Ventilate the pie and garnish it with leaves cut out of paste, and bake in a moderate oven if suet paste, or in a quick oven if rough puff paste, from thirty to forty minutes. 84 RABBIT PIE. 1 rabbit, or 1 tin of rabbit £ lb. bacon nutmeg pepper and salt✪ Rabbit Pie If a fresh rabbit is used, cut it into neat joints and soak them in tepid water for twenty minutes before placing them in the pie dish. If a tinned rabbit is used, turn it out of the tin carefully and put it at once into the pie dish. Cut the bacon into small pieces, put them into the dish with the rabbit, dust lightly with nutmeg, and season with salt and pepper. Half fill the dish with cold water. Cover with paste as instructed in recipe for Steak Pie, and bake in a quick oven one hour.

AI-modernized reading of the original text

1 tablespoonful flour 1 pint water pepper and salt to taste Peel and chop the onion, cut the mutton into four inch lengths, fry them a light brown. Put the dripping into a pan, when hot stir in the flour until brown, add the water, onion, mutton, and pepper and salt. Simmer for forty minutes, serve garnished with parsley.. GALANTINE OF VEAL. a few truffles mushrooms pistachio nuts and gherkins breast or flank of veal, weight about 4 lbs. 2 lbs. sausage meat \ lb. cooked ox tongue If breast is used, bone it and flatten out. Season the sausage meat highly with herbs and spread a thick layer over the veal. •Cut the tongue, mushrooms, &c., into small squares or dice, and sprinkle over. Put another layer of sausage meat on top and roll up. Tie it tightly in a cloth and simmer gently about four hours. Remove from the pan, and when nearly cold, tie up tightly and put a heavy weight on top. Remove the cloth when cold, glaze, and garnish with chopped aspic, parsley, and slices of lemon. Before garnishing cut off the outside slice to show the marbled appearance of the inside. Pickled walnuts, if soaked for one hour in water, may be substituted for truffles. SAUSAGE ROLLS. 1 lb. cold meat 1 small onion 1 saltspoonful thyme 1 saltspoonful marjoram £ lb. soaked bread teaspoonful pepper salt to taste Put the dripping and flour into a bowl and rub them together until of a sandy appearance, add a pinch of salt, and mix to a firm paste with the water. Roll out to J inch in thickness. Mince the meat finely, add the onion, which should be parboiled and finely minced also, add the herbs and seasoning. Squeeze the bread dry, mix it thoroughly with the meat. Mould into sausage shapes, lay them on sheets of paste, wet the edge, and join them. Have all one size. Bake in a moderate oven for thirty minutes. For the Pastry : — 1 lb. flour i lb. dripping or lard cold water salt PRESERVED MEAT PIE. 2 lbs. tin preserved meat 1 onion pinch of mixed herbs pepper and salt suet or rough puff paste Turn out the meat on to a plate and break it into rough lumps with a fork. Peel and chop the onion. Put the meat into a pie -dish, taking care to have it piled a little higher in the centre than at the sides. Put in the onion, herbs, and pepper and salt to taste, add, if necessary, a little cold water. Put a border of paste round the edge of the pie dish, then cover entirely with paste. Ventilate the pie and garnish it with leaves cut out of paste, and bake in a moderate oven if suet paste, or in a quick oven if rough puff paste, from thirty to forty minutes. RABBIT PIE. 1 rabbit, or 1 tin of rabbit £ lb. bacon nutmeg pepper and salt If a fresh rabbit is used, cut it into neat joints and soak them in tepid water for twenty minutes before placing them in the pie dish. If a tinned rabbit is used, turn it out of the tin carefully and put it at once into the pie dish. Cut the bacon into small pieces, put them into the dish with the rabbit, dust lightly with nutmeg, and season with salt and pepper. Half fill the dish with cold water. Cover with paste as instructed in recipe for Steak Pie, and bake in a quick oven one hour.

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Mutton HashGalantine of VealSausage RollsPreserved Meat PieBaked Liver with BaconRabbit Pie

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