a quarter of a saltspoonful of salt over the whites of the eggs and whip them to a stiff froth. Stir the whipped whites of the eggs lightly into the batter and stand it aside for an hour to rise ; it should not stand longer than that. Put half a pound of lard into a saucepan and put it on the fire to heat. ' Cut some cold meat✪ Meat Fritters into thin slices. When the batter has risen, stir it lightly with a spoon so as to be sure that there are no lumps settled at the bottom. When the lard is quite hot and smoking, take the slices of meat, dip them in the batter so that they are quite covered, and then drop them into the hot fat. Too many slices must not be put in at once, as they should not touch each other. Turn them over, so that they are fried a nice brown on both sides. As the fritters are fried, take them carefully out of the fat with a perforated spoon and put them on paper to drain off the grease. Be careful to skim the fat from time to time, or the little loose pieces of batter will burn and spoil the fat. For serving, turn the fritters on to a hot plate. % f® n zm 0 « m x a ti iy IR ® S5 ta, w ±.tx m fl M ft i^cME ft F A K X S Aik % m Wc b#, S: m It * a lt.il Ft tic St 2 tic “f.T fit J5 ifc W. fft ts m « m » @ & m n & — m m m i § ig t t s i * « T M Z lie it $ '4- » l^j #, Bill bf PJ ?(> fg A. j®, Ft fit- % £ Z tr W m o is we — » & ii w £ O Wo — S 5b. tic §§ Mo ilf. tt if tft — a a st is m & z n M'± ny #, IS Jt.T fi] IS ® tic z tr $ f'tofij m.m.m * * m # e $ « , fi tK * ??. m w * i b i 1 ? f I 9 ‘X p jg Mog — tr. W S. r§ii A IS #0 ttn I3j 4 ?, a tr, m m m tw BEEF RISSOEES. fTRIvE some slices of rather lean cold roast beef, and mince it \ cry fine; | season it with pepper and salt ; add some flavouring ; and the peel of half a lemon, with rather more than half the weight of the beef in biead- crumbs. Mix all well together and bind it with two eggs✪ Beef Rissolees well beaten into a very thick paste. Form it into balls, egg and bread-crumb them, fry them a nice brown. m ® m B m W I m ffl 5 -i » /*7C; t t I ^1= t ,,L • , ,, # W £),# tr m 41 & # ... . ^ &, M m Jig E, M ® a T; ft |5» g J ffi S i I ^ i icS # ^ $ & i i i.s ffl * ffl £. f g! £• « is & m # ®i ^ * & *. & ^ PI o ' £ m S2IK BEEF STEAK PIE. fT^HREE ounces of butter and one pound of flour. Rub the butter well amongst the flour, so as to mix them thoroughly.. Mix up the flour and butter with as much cold water as will make a thick paste. Knead it quickly on a board, and roll it out flat with a rolling-pin. Turn the dish upside down upon the flattened paste and cut the piece required for the cover. Roll out the parings, and cut them into strips. Wet the edges of the dish, and place these strips neatly round on the edges as a foundation for the cover, then take some slices of tendci beef mixed with fat. Season then with pepper and salt, and lay each slice flat in the dish. Put in a little gravy or cold water✪ Beef Steak Pie, and a little flour for thickening. Then, after putting in the meat, lay the cover on the dish, pressing down the edges closely to keep all tight. If any paste remain, cut or stamp it into ornaments, such as leaves, and place these as a decoration on the cover. BEEF STEAK IM E — continued.

AI-modernized reading of the original text

a quarter of a saltspoonful of salt over the whites of the eggs and whip them to a stiff froth. Stir the whipped whites of the eggs lightly into the batter and stand it aside for an hour to rise ; it should not stand longer than that. Put half a pound of lard into a saucepan and put it on the fire to heat. ' Cut some cold meat into thin slices. When the batter has risen, stir it lightly with a spoon so as to be sure that there are no lumps settled at the bottom. When the lard is quite hot and smoking, take the slices of meat, dip them in the batter so that they are quite covered, and then drop them into the hot fat. Too many slices must not be put in at once, as they should not touch each other. Turn them over, so that they are fried a nice brown on both sides. As the fritters are fried, take them carefully out of the fat with a perforated spoon and put them on paper to drain off the grease. Be careful to skim the fat from time to time, or the little loose pieces of batter will burn and spoil the fat. For serving, turn the fritters on to a hot plate. % f® n zm 0 « m x a ti iy IR ® S5 ta, w ±.tx m fl M ft i^cME ft F A K X S Aik % m Wc b#, S: m It * a lt.il Ft tic St 2 tic “f.T fit J5 ifc W. fft ts m « m » @ & m n & — m m m i § ig t t s i * « T M Z lie it $ '4- » l^j #, Bill bf PJ ?(> fg A. j®, Ft fit- % £ Z tr W m o is we — » & ii w £ O Wo — S 5b. tic §§ Mo ilf. tt if tft — a a st is m & z n M'± ny #, IS Jt.T fi] IS ® tic z tr $ f'tofij m.m.m * * m # e $ « , fi tK * ??. m w * i b i 1 ? f I 9 ‘X p jg Mog — tr. W S. r§ii A IS #0 ttn I3j ?, a tr, m m m tw BEEF RISSOEES. TRIVE some slices of rather lean cold roast beef, and mince it very fine; | season it with pepper and salt ; add some flavouring ; and the peel of half a lemon, with rather more than half the weight of the beef in bieadcrumbs. Mix all well together and bind it with two eggs well beaten into a very thick paste. Form it into balls, egg and bread-crumb them, fry them a nice brown. m ® m B m W I m ffl 5 -i » /*7C; t t I ^1= t ,,L • , ,, # W £),# tr m 41 & # ... . ^ &, M m Jig E, M ® a T; ft |5» g J ffi S i I ^ i icS # ^ $ & i i i.s ffl * ffl £. f g! £• « is & m # ®i ^ * & *. & ^ PI o ' £ m S2IK BEEF STEAK PIE. THREE ounces of butter and one pound of flour. Rub the butter well amongst the flour, so as to mix them thoroughly.. Mix up the flour and butter with as much cold water as will make a thick paste. Knead it quickly on a board, and roll it out flat with a rolling-pin. Turn the dish upside down upon the flattened paste and cut the piece required for the cover. Roll out the parings, and cut them into strips. Wet the edges of the dish, and place these strips neatly round on the edges as a foundation for the cover, then take some slices of tendci beef mixed with fat. Season then with pepper and salt, and lay each slice flat in the dish. Put in a little gravy or cold water, and a little flour for thickening. Then, after putting in the meat, lay the cover on the dish, pressing down the edges closely to keep all tight. If any paste remain, cut or stamp it into ornaments, such as leaves, and place these as a decoration on the cover. BEEF STEAK IM E — continued.

Records on this page

Meat FrittersBeef RissoleesBeef Steak PieBeef Steak Pie

The English-Chinese cookery book