Take half a pound of flour, two ounces of butter,, one
teaspoonful of baking powder and about a quarter of a pint
of milk. Rub the flour and butter lightly together with the
tips of the fingers. Add the baking-powder, and then
gradually stir in enough milk to make it a soft dough.
Take rough lumps and place them on a floured flat tin.
Bake in a quick oven till ready — about twenty minutes ;
then place on a sieve to cool. If preferred the dough may
be rolled into small oval shapes, and brushed either with
milk, or with a slightly beaten egg to give them a glazed
appearance. These rolls must be made as quickly as possible
in order to be light.
n6
DOMESTIC COOKERY.
Mince.
Cut up finely some cold meat ; put it into a pan with some
good gravy well seasoned with pepper and salt ; allow it to
get quite hot, but not to boiling-point. Serve with a wall of
mashed potatoes, boiled rice, or sippets of toast.
Mince Collops.
Mince finely half a pound of uncooked beef; melt an
ounce of butter or dripping in a saucepan, put the meat in-
to it, and stir very vigorously with a wooden spoon until
brown, but not hard ; mix a tablespoonful of flour with
half a teacup of cold water, add this and two small chopped
onions (previously boiled). Stew together for an hour, stir-
ring frequently to prevent the meat going into lumps. A
quarter of an hour before serving add one tablespoonful of
ketchup, a quarter of a teaspoonful of salt and pepper.
Serve on a hot dish and garnish with small pieces of
toast.
Mincemeat.
Peel, core, and chop finely one pound of apples ; stone
and chop one pound of raisins, cut up finely a quarter of a
pound of mixed peel, clean and carefully pick one pound of
currants, add one pound of sugar, the grated rind and the
juice of three good-sized lemons, a small teaspoonful of
grated nutmeg, a small teaspoonful of salt, one tablespoon-
ful of strawberry jam or marmalade, and one pound of beef
suet finely chopped. Mix all the above ingredients very
carefully together, then add a quarter of a pint of brandy to
keep it. If it is to be used at once there is no need to add
the brandy.
Mince Pies✪ Mince Pies.
Make some good flaky crust or puff pastry (see Pastry) ;
line some patty pans with it, put in some of'the above mince-
DOMESTIC COOKERY. 117
X
meat, cut a lid to fit the top of the pie j wet round the
edges, press them firmly together, cut them evenly. Orna-
ment according to taste j make a holedn the top. Bake in
a hot oven fifteen to twenty minutes.
Mint Sauce.
•
Wash and dry in a clean cloth two tablespoonfuls of mint,
put it on a board, and with a sharp knife chop finely ; put
it into a boat with four tablespoonfuls of vinegar, and two
of sugar✪ Mint Sauce. Stir till the sugar is melted, and serve with roast
lamb.
Mutton, Boned and Stuffed. ✪ Mutton, Boned and Stuffed
Page 66 · 4 recipe records on this page
Presented as published in 1890. 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
Take half a pound of flour, two ounces of butter, one teaspoonful of baking powder and about a quarter of a pint of milk. Rub the flour and butter lightly together with the tips of the fingers. Add the baking-powder, and then gradually stir in enough milk to make it a soft dough. Take rough lumps and place them on a floured flat tin. Bake in a quick oven till ready — about twenty minutes ; then place on a sieve to cool. If preferred the dough may be rolled into small oval shapes, and brushed either with milk, or with a slightly beaten egg to give them a glazed appearance. These rolls must be made as quickly as possible in order to be light.
n6
Mince.
Cut up finely some cold meat ; put it into a pan with some good gravy well seasoned with pepper and salt ; allow it to get quite hot, but not to boiling-point. Serve with a wall of mashed potatoes, boiled rice, or sippets of toast.
Mince Collops.
Mince finely half a pound of uncooked beef; melt an ounce of butter or dripping in a saucepan, put the meat into it, and stir very vigorously with a wooden spoon until brown, but not hard ; mix a tablespoonful of flour with half a teacup of cold water, add this and two small chopped onions (previously boiled). Stew together for an hour, stirring frequently to prevent the meat going into lumps. A quarter of an hour before serving add one tablespoonful of ketchup, a quarter of a teaspoonful of salt and pepper. Serve on a hot dish and garnish with small pieces of toast.
Mincemeat.
Peel, core, and chop finely one pound of apples ; stone and chop one pound of raisins, cut up finely a quarter of a pound of mixed peel, clean and carefully pick one pound of currants, add one pound of sugar, the grated rind and the juice of three good-sized lemons, a small teaspoonful of grated nutmeg, a small teaspoonful of salt, one tablespoonful of strawberry jam or marmalade, and one pound of beef suet finely chopped. Mix all the above ingredients very carefully together, then add a quarter of a pint of brandy to keep it. If it is to be used at once there is no need to add the brandy.
Mince Pies.
Make some good flaky crust or puff pastry (see Pastry) ; line some patty pans with it, put in some of'the above mince-
meat, cut a lid to fit the top of the pie; wet round the edges, press them firmly together, cut them evenly. Ornament according to taste; make a hole in the top. Bake in a hot oven fifteen to twenty minutes.
Mint Sauce.
•
Wash and dry in a clean cloth two tablespoonfuls of mint, put it on a board, and with a sharp knife chop finely ; put it into a boat with four tablespoonfuls of vinegar, and two of sugar. Stir till the sugar is melted, and serve with roast lamb.
Mutton, Boned and Stuffed.
Records on this page
Mince PiesMint SauceMint SauceMutton, Boned and Stuffed