1 lb. lean cooked beef £ lb. soaked bread i teaspoonful pepper ✪ Fried Tripe f- teaspoonful salt OF BEEF. 1 teaspoonful chopped parsley 1 teaspoonful of mixed herbs 1 egg Mince the meat finely. Squeeze the bread dry and add to the meat. Add the remaining ingredients and work all thoroughly together. Make the mixture into small cakes, brush all over with egg wash, cover with bread crumbs, and fry a nice brown in deep hot fat. Serve with brown gravy. BEEF CROQUETTES. Proceed as above, but omitting the parsley, and adding a pinch .of spice. Shape into rolls, or like corks, fry, and serve hot. HAMBURGHER STEAKS. i lb. lean raw pork l- lb. lean raw beef 1 dessertspoonful minced onion 1 teaspoonful thyme 1 teaspoonful chopped parsley % teaspoonful salt $ teaspoonful pepper 1 egg pinch of mixed spice suspicion of nutmeg -J- pint brown gravy✪ Hamburgher Steaks Pass the beef and pork twice through a mincing machine, mix in thoroughly the remaining ingredients. Shape the mixture into • cakes, put them into a baking tin containing a little hot dripping. Bake from fifteen to twenty minutes in a moderate oven, taking care to baste occasional!}'. Serve hot with the brown gravy separate. RAISED VEAL AND HAM PIES. 1 lb. veal salt £ lb. ham pepper and cayenne to taste 1 hard boiled egg j 1 lb. hot water paste✪ Raised Veal and Ham Pies Mince the veal and ham, slice the egg, add above seasonings to taste, and mix all together. Have ready a greased raised pie mould, Roll out the paste and line the mould evenly, fill with the veal and ham mixture, cover top all over with paste, ventilate, and bake in a moderate oven two hours. Remove the pie from the mould whilst warm, and serve either hot or cold. 93 MOCK GOOSE. about 5 lbs. in weight } lb. soft bread crumbs 1 shoulder or 1 leg of Mutton 1 teaspoonful sage teaspoonful salt -}r teaspoonful pepper i lb. boiled Spanish onions✪ Mock Goose Whilst the onions are boiling proceed to remove the bone from the mutton. This is done by first inserting the point of a sharp knife near the joint, and, by carefully keeping the sharp edge of the knife toward the bone, the flesh can be gradually removed. This will be found rather difficult to do neatly at first, but it will become easy with practice. The cavity of the joint from which the bone has been removed is then filled with sage and onion stuffing made as follows : Chop the boiled onions, add the crumbs, sage, pepper, and salt, and mix together. Put this into the joint, then bake the joint in a sharp oven for about li hours. Take care to baste the joint often during the time it is baking. When sufficiently cooked put the mock goose on to a hot dish. Drain the fat from the baking tin, then put the baking tin on the top of a hot stove and brown the sediment, add salt and pepper, and when it is sufficiently browned pour in about half-a-pint of stock. Allow this to boil. Strain it into a gravy boat and serve with the mock goose.

AI-modernized reading of the original text

1 lb. lean cooked beef £ lb. soaked bread i teaspoonful pepper f- teaspoonful salt OF BEEF. 1 teaspoonful chopped parsley 1 teaspoonful of mixed herbs 1 egg Mince the meat finely. Squeeze the bread dry and add to the meat. Add the remaining ingredients and work all thoroughly together. Make the mixture into small cakes, brush all over with egg wash, cover with bread crumbs, and fry a nice brown in deep hot fat. Serve with brown gravy. BEEF CROQUETTES. Proceed as above, but omitting the parsley, and adding a pinch .of spice. Shape into rolls, or like corks, fry, and serve hot. HAMBURGHER STEAKS. i lb. lean raw pork l- lb. lean raw beef 1 dessertspoonful minced onion 1 teaspoonful thyme 1 teaspoonful chopped parsley % teaspoonful salt $ teaspoonful pepper 1 egg pinch of mixed spice suspicion of nutmeg -J- pint brown gravy Pass the beef and pork twice through a mincing machine, mix in thoroughly the remaining ingredients. Shape the mixture into • cakes, put them into a baking tin containing a little hot dripping. Bake from fifteen to twenty minutes in a moderate oven, taking care to baste occasional!}'. Serve hot with the brown gravy separate. RAISED VEAL AND HAM PIES. 1 lb. veal salt £ lb. ham pepper and cayenne to taste 1 hard boiled egg j 1 lb. hot water paste Mince the veal and ham, slice the egg, add above seasonings to taste, and mix all together. Have ready a greased raised pie mould, Roll out the paste and line the mould evenly, fill with the veal and ham mixture, cover top all over with paste, ventilate, and bake in a moderate oven two hours. Remove the pie from the mould whilst warm, and serve either hot or cold. MOCK GOOSE. about 5 lbs. in weight } lb. soft bread crumbs 1 shoulder or 1 leg of Mutton 1 teaspoonful sage teaspoonful salt -}r teaspoonful pepper i lb. boiled Spanish onions Whilst the onions are boiling proceed to remove the bone from the mutton. This is done by first inserting the point of a sharp knife near the joint, and, by carefully keeping the sharp edge of the knife toward the bone, the flesh can be gradually removed. This will be found rather difficult to do neatly at first, but it will become easy with practice. The cavity of the joint from which the bone has been removed is then filled with sage and onion stuffing made as follows : Chop the boiled onions, add the crumbs, sage, pepper, and salt, and mix together. Put this into the joint, then bake the joint in a sharp oven for about li hours. Take care to baste the joint often during the time it is baking. When sufficiently cooked put the mock goose on to a hot dish. Drain the fat from the baking tin, then put the baking tin on the top of a hot stove and brown the sediment, add salt and pepper, and when it is sufficiently browned pour in about half-a-pint of stock. Allow this to boil. Strain it into a gravy boat and serve with the mock goose.

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Rissoles of BeefFried TripeTripe and Tomatoes (Italian Way)Devilled KidneysRissolesBeef CroquettesHamburgher SteaksRaised Veal and Ham PiesMock Goose

Sea Cookery